Singhare ke atte ki puri

Singhare ki poori is a scrumptious Indian fry made with water chestnut flour, mashed potatoes, edible rock salt and some spices. These singhare ke atte ki puri are made throughout Hindu spiritual fasting days like Shivratri quick or Ekadashi quick or Navratri fasting. Throughout fasting days in North India, solely sure flours are used. E.g. Singhare ka atta (water chestnut flour), kuttu ka atta (buckwheat flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour) and arrowroot flour.

I ponder why these wholesome flours and millets are used throughout fasting days solely. They’ll even be made throughout common days. These flours make for a wonderful gluten free choice as properly.

You’ll positively get to style a slight taste of singhara or water chestnut in these pooris however that doesn’t matter a lot, as these pooris style pretty much as good as common pooris constituted of complete wheat flour.

Singhare ki pooris may be made plain simply with the water chestnut flour or together with mashed potatoes. This recipe makes use of boiled mashed potatoes. Since mashed potatoes are used, the pooris must be fried in sizzling oil. On a decrease temperature, the potatoes soak up numerous oil and the pooris turn out to be clogged with oil.

Singhare ka atta is definitely accessible in most superstores in India in addition to on-line. I’ve seen it in reliance shops in India too. Aside from this recipe, on your vrat you may also think about making:

You’ll be able to serve these singhare ki puri with Aloo tamatar sabzi or Vrat ka kadhi or Arbi masala or khatta meetha kaddu or jeera aloo or Pumpkin sabzi. I served them with Vrat wale aloo.

Step-by-Step Information

Methods to make Singhare ki Puri for Ekadasi Vrat

1. Rinse 2 medium-sized potatoes totally in recent water. Then add them to a 2-liter stovetop stress cooker. Add sufficient water overlaying the potatoes. Additionally add a couple of pinches of edible rock salt (sendha namak).

Stress cook dinner for 3 to 4 whistles till the potatoes have softened and are fork tender. As soon as the stress falls naturally within the cooker then solely open the lid.

With tongs take away the cooked potatoes and switch them to a plate. Drain all of the water properly from the potatoes.

2. When heat, peel and mash the potatoes with a fork or potato masher in a bowl.

3. In the identical bowl, add 2.5 to three cups of singhare ka atta (water chestnut flour).

4. Subsequent add 1 teaspoon cumin powder (jeera powder) and edible rock salt (sendha namak) as required.

5. Additionally add 1 to 2 chopped inexperienced chilies together with 2 teaspoons of oil. Ensure that the inexperienced chilies are minced or crushed finely or chopped finely.

6. Combine all of the components first with a spoon.

7. Add little or no water about 1 to 2 tablespoons and begin mixing.

8. Start to knead the dough. Don’t add water except required. Knead the dough and if it appears to be like dry or lumpy in some elements, then sprinkle little water and knead once more.

9. Maintain kneading until the dough turns into comfortable and clean.

10. The dough shouldn’t be sticky. In any other case you received’t be capable to roll the poori. If the dough appears to be like sticky then sprinkle some water chestnut flour and knead once more.

Rolling singhare ki poori

11. Make small or medium-sized balls from the dough. I bought 9 medium sized balls from the dough.

12. Sprinkle some water chestnut flour on the rolling board and place the dough ball. Additionally sprinkle some flour on the dough ball.

13. Roll the balls into small or medium sized disc evenly.

14. Don’t make skinny or thick pooris. The skinny ones will break when frying and the thick ones will get browned rapidly from out leaving the insides raw.

Frying singhare ki puri

15. Warmth oil in a kadai for deep frying the poori. When the oil is medium sizzling, place the poori gently within the oil. The poori will step by step puff up within the oil. Gently nudge and frivolously press the puri with a slotted spoon to assist it puff extra.

Understand that these poori don’t puff up like the entire wheat poori as mashed potatoes are added to the dough.

16. When one facet puffs up then flip over gently with the slotted spoon. You’ll be able to help the poori to puff up by gently nudging it with the slotted spoon.

17. Fry the opposite facet till golden and crisp. When the singhare kipooris are golden, take away with the slotted spoon and drain on paper towels to take away extra oil. Equally fry the remainder of pooris.

18. Serve the singhare ki poori sizzling or heat with Vrat ke aloo or dahi arbi or dahi aloo.

In case you are searching for extra Ekadasi vrat recipes then do verify:

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This Singhare ke atte ki puri put up from the weblog archives first revealed in August 2013 has been republished and up to date on 9 September 2021.