Singhare ki puri recipe for fasting, vrat- Learn How To Make water chestnut flour puri recipe
Namaskar, welcome to healthy kitchen nawazi...In this session we will learn how to make mouth watering water chestnut flour puri recipe for fasting or vrat
Singhare ki puri recipe – a gluten free poori recipe made from water chestnut flour and boiled mashed potato. This can be consumed during fasting, vrat or upvaas. This flour can be used in making sweet potato tikki or farali batata vada.
So let's start to make chestnut flour puri (singhare ke aate ki puri)
Prep Time30 minutes
CookTime20 minutes
Total Time50 minutes
Ingredients for water chestnut flour puri
A cup of Singhare ka atta (Water Chestnut flour) water chestnut flour
boiled, peeled and mashed potatoes - 3 medium size
Some finely chopped coriander leaves
rock salt (Sendha namak) as per your taste
Oil for deep frying poori
Method to prepare for water chestnut flour puri recipe:
Making the dough:
Boil the potato in a pressure cooker. Let it cool down to touch.
Then peel it and mash it till it is smooth. Alternately you can grate it.
Make sure there are no chunks of potato otherwise puri will not puff.
Take singhare ka atta, rock salt, boiled potato and cilantro in a bowl.
Start mixing with your hands, use your fingers and thumb to mix well.
Then start kneading into the dough without adding any water.
It will come together. If needed add little more mashed potato (about a tablespoon or two) to make it smooth dough. DON’T ADD ANY WATER.
Making singhare ki puri recipe:
Divide the dough into 10 equal portions. make smooth ball and flatten it lightly between your plam.
This is gluten free dough, so it will stick to the board while rolling. So use the thick plastic or ziplock bag to make the rolling part easier.
Work with one ball at a time.
Start with patting it with your fingers.
Do seal the edges it they break and keep patting it and make round poori of about 3 inches diameter.
Roll all the pooris and keep them on a plate.
Roll all the pooris and keep them on a plate.
Heat the oil in a pan on medium-high heat for frying. Oil should be HOT.
Slide one puri into hot oil and press very lightly with back of slotted spoon.
It will puff up. Once it is browned from one side, flip it and fry other side as well.
Then remove it in to a plate.
fry all the puris similarly.
*Nutrition information is a rough estimate for 1 serving
Course: Main Course
Cuisine: Indian
Serving suggestion:
If making this singhare ki puri during the fasting days, this can be served with any farali side dish like sukhi bhaji, aloo ki sabzi, sweet potato sabzi, Or you can have it with singhare ki kadhi as well.
NOTES TO MAKE PERFECT SINGHARE KI PURI RECIPE:
It is important to mash the potatoes very well and smooth. If there are chunks of potato in the dough and so it will be present in rolled puri. That tiny piece of potato prevents the poori to puff up.
While making dough, do not add any water. Always keep little extra mashed potato handy. If dough looks dry then add a tablespoon of mashed potato and knead into smooth dough. If you add water to make dough, It will become sticky.
Also this water chestnut flour is gluten free flour, so potato works as a binding agent here. The dough made with water will be crumbly and puri will fall apart.
Roll or pat the puri to even thickness. If it is uneven then it will not puff up while frying.
Don’t make the puri too thin or too thick, It should be medium thickness.
Fry the puris into hot oil. If oil is not hot then puri will absorb too much oil because of potato in it. Also it will absorb too much oil because of potato in it. Also it will not puff up.
सिंघाड़े के आटे की पूरी बनाने के लिए सामग्री – Ingredients For Chestnut Flour Puri Recipe
सिंघाड़े का आटा – 1 कप
आलू – दो मध्यम आकार के आलू य
सिंघारे के आटे की पूरी बनाने की विधि – How To Make Chestnut Flour Puri Recipe For Vrat
सिंघाड़े के आटे की पूरी बनाने के लिए सबसे पहले सिंघाड़े के आटे को किसी बर्तन में छान कर निकाल लीजिये. आलू को उबालकर छीलिये और कद्दूकस कर लीजिये. अब कद्दूकस किए हुए आलू या को आटे में डालकर अच्छे से मिलाइये.
और बिना पानी मिलाये सख्त पूरी के आटे जैसा आटा गूंध लीजिए. अगर सूखा लगे तो और आलू या अरबी और मिला लीजिये.अब गुथे हुये आटे से छोटी-छोटी लोइयां बना लीजिये.
अब दो प्लास्टिक शीट के साफ टुकड़े लीजिये. उसमें थोडा सा तेल लगा लीजिये फिर आटे की एक लोई लेकर दोनों के बीच में रखिये और पूरी की तरह बेल लीजिये. अब कढ़ाई में तेल डाल कर गैस पर गरम कीजिये. पूरी को गरम तेल में डालिये, कलछुल से पलट -पलट कर दोनों तरफ सुनहरा होने तक तल लीजिए.
प्लेट में पूरी को निकाल लीजिये . इसी तरह से बाकि सारी पूरी बेल कर तल कर तैयार कर लीजिये
सिंघाड़े के आटे की पूरियां बनकर तैयार हैं. गरमा गरम पूरियां फ्राई आलू के साथ खाइये और सर्व कीजिए .
Link to the Video for shinghare ke aate ki puri Recipe for fasting or vrat: water chestnut flour puri recipe for vrat or fasting- Learn How To Make water chestnut flour puri recipe
https://youtu.be/HAv3GvZRRzg
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