Singhare ki Puri is a popular Indian snack made from water chestnut flour, often enjoyed during fasting. The dough is kneaded with ingredients like black pepper, cumin, and carom seeds, then deep-fried into crispy, golden puris. These puris are light, crunchy, and serve as a perfect accompaniment to yogurt or chutney.
Singhare Ki Poori Recipe:
INGREDIENTS:
- 2.5 to 3 mugs singhare ka atta
- 1 glass pounded potatoes
- 1 or 2 green chilies, minced
- 1 teaspoon cumin powder
- 2 teaspoon oil
- shake salt as required
- water to tie the mixture
- oil to profound broil pooris as required
INSTRUCTIONS:
Step 1: Bubble potatoes, squash them with chestnut flour, and work a mixture to form this recipe.
- Include potatoes together with salt in a deep-bottomed skillet and bubble it.
- Once done peel and squash the potatoes.
- Take a profound bowl and include potatoes, oil, cumin powder, green chili, and water chestnut flour.
- Mix the fixings well.
- Include the desired sum of water and manipulate it to form a delicate mixture.
Step 2: Make mixture balls and roll pooris
- Presently, take a little parcel of the mixture and make a little circular ball.
- Utilizing a little chestnut flour, roll the balls within the shape of pooris.
- Pooris ought to be even-sized, not one or the other thick nor lean.
Step 3: Profound broil the pooris and serve with curry
- Take a kadhai over medium fire and warm the oil in it.
- Once the oil is warmed, pour the pooris in it.
- Deep-fry the pooris until it gets to be brilliant brown from both sides.
- At last, exchange the pooris for a plate and serve them with any curry or sauce dishes of your choice.
