singhare ki poori recipe | singhare ke atte ki puri recipe for ekadasi vrat

singhare ki poori recipe with step by step photos – singhare ke atte ki puri is made during religious fasting days like shivratri fast or ekadashi fast or navratri fasting. during fasting days in north india, only certain 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.

singhare ki poori

i wonder why these healthy flours and millets are used during fasting days only. they can even be made during regular days. these flours make for an excellent gluten free option as well.

you will definitely get to taste a slight flavor of singhara or water chestnut in these pooris but that does not matter much, as these pooris taste as good as regular pooris made from whole wheat flour.

singhare ki pooris can be made plain just with the water chestnut flour or in combination with mashed potatoes. this recipe uses boiled mashed potatoes. since mashed potatoes are used, the pooris have to be fried in hot oil. on a lower temperature, the potatoes absorb a lot of oil and the pooris become clogged with oil.

singhare ka atta is easily available in most super stores in india. i have seen it in reliance stores in india too. apart from this recipe, you can also consider making kuttu ka paratha, sabudana thalipeeth, rajgira paratha, kuttu ki poori and rajgira ki poori for fasting days.

you can serve these singhare ki pooris with aloo tamatar sabzi or vrat ka kadhi or arbi masala or khatta meetha kaddu or jeera aloo or pumpkin sabzi. i served the singhare ki puri with vrat wale aloo.

if you are looking for more ekadasi vrat recipes then do check:

singhare ki puri

5 from 2 votes
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):3 to 4
singhare ki puri recipe, singhare ki poori recipe
singhare ki poori recipe for ekadasi vrat - pooris made from water chestnut flour and potatoes.

INGREDIENTS FOR singhare ki puri

(1 CUP = 250 ML)
  • 2.5 to 3 cups singhare ka atta (water chestnut flour)
  • 1 cup of mashed potatoes (aloo) or 2 medium sized potatoes
  • 1 or 2 green chilies (hari mirch), minced or finely crushed in a mortar-pestle
  • 1 teaspoon cumin powder (jeera powder) or coarsely crushed cumin
  • 2 teaspoon oil
  • rock salt or sendha namak as required
  • water to bind the dough
  • oil to deep fry pooris as required

HOW TO MAKE singhare ki puri

kneading dough for singhare ki poori

  • steam or pressure cook the potatoes with rock salt.
  • when warm, peel and mash the potatoes.
  • add all the other ingredients including oil.
  • mix well first.
  • add very little water and knead the dough.
  • don't add water unless required.
  • knead the dough and if it looks dry or lumpy in some parts, then add little water and knead again.
  • the dough should be smooth and pliable.
  • the dough should not be sticky.
  • otherwise you won't be able to roll the pooris.

rolling singhare ki poori

  • take small or medium sized balls from the dough.
  • sprinkle some water chestnut flour on the rolling board.
  • roll the balls in to small or medium sized pooris.
  • don't make thin or thick pooris.
  • the thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.

frying singhare ki puri

  • heat oil in a kadai for deep frying the pooris.
  • when the oil is hot, place the poori gently in the oil.
  • when one sides puffs up... (you can aid the poori to puff up by gently nudging it with the slotted spoon) gently turn over and fry the other side.
  • when singhare ki pooris are golden, remove from the slotted spoon and drain on paper towels to remove excess oil.
  • serve the singhare ki poori hot with vrat ke aloo.
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how to make singhare ki puri recipe for ekadasi vrat

1. steam or pressure cook 2 medium sized potatoes with rock salt (sendha namak).

singhare ki poori recipe

2. when warm, peel and mash the potatoes.

singhare ki poori recipe

3. add 2.5 to 3 cups of singhare ka atta (water chestnut flour).

singhare ki poori recipe

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

singhare ki poori recipe

5. also add 1 to 2 chopped green chilies including 2 teaspoon oil.

singhare ki poori recipe

6. mix well first.

singhare ki poori recipe

7. add very little water.

singhare ki poori recipe

8. begin to knead the dough. don’t add water unless required. knead the dough and if it looks dry or lumpy in some parts, then add little water and knead again.

singhare ki poori recipe

9. the dough should be smooth and pliable.

singhare ki poori recipe

10. the dough should not be sticky. otherwise you won’t be able to roll the pooris.

singhare ki poori recipe

rolling singhare ki poori

11. make small or medium sized balls from the dough. i got 9 medium sized balls from the dough.

singhare ki poori recipe

12. sprinkle some water chestnut flour on the rolling board.

singhare ki poori recipe

13. roll the balls in to small or medium sized pooris.

singhare ki poori recipe

14. don’t make thin or thick pooris. the thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.

singhare ki poori recipe

frying singhare ki puri

15. heat oil in a kadai for deep frying the pooris. when the oil is hot, place the poori gently in the oil.

singhare ki poori recipe

16. when one side puffs up then turn over gently with the slotted spoon. you can aid the poori to puff up by gently nudging it with the slotted spoon.

singhare ki poori recipe

17. fry the other side.

singhare ki poori recipe

18. when the singhare ki pooris are golden, remove with the slotted spoon and drain on paper towels to remove excess oil.

singhare ki poori recipe

19. similarly fry the rest of pooris.

singhare ki poori recipe

serve the singhare ki poori hot with vrat ke aloo or dahi arbi or dahi aloo.

singhara atta poori

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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