Singhare ki poori recipe |how to make singhada atte ki puri for vrat fasting| upwas shingada peeth poori

Singhare Ki Puri is one of the favorites of people living in northern parts of India. 

A variant of Poori (Indian fried bread), Singhare Ki Poori is made by using singhare ka atta (also known as kuttu ka atta) and is a specialty of Janmashtami. 

It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry)

During fasting only certain flours are as mentioned below
singhare ka atta (water chestnut flour)
kuttu ka atta (buckwheat flour)
rajgira ka atta (amaranth flour)
sama ke chawal ka atta (barnyard millet flour) 
upwas bhajani flour
sabudana ata (tapioca flour)
arrowroot flour.

Ingredients:

2 cups Singhare Ka Atta or Waterchestnut Flour 
2 medium potatoes, boiled, peeled and mashed (about 1 cup)
sendha namak / rock salt to taste
1/2 cup dhaniya/Cilantro leaves, chopped (skip if u dont eat during fasting)
2 green chilies, minced or finely crushed in a mortar-pestle
1 tsp cumin powder or coarsely crushed cumin
2 tsp oil

Method:

1.Mix all the ingredients in a bowl before adding water . Add water slowly as this flour is different from regular flour and needs less water.




2.Knead all the above ingredients into a dough and keep aside for 10 minutes.the dough should be smooth and pliable and non sticky.otherwise you won’t be able to roll the pooris.

3.Make small ball out of this and roll / pat them into puris.



4.if you feel rolling puri is difficult than grease a plastic sheet/ziplock with oil,next keep doug ball on it and keep another greased plastic sheet on top and now roll  gently using rolling pin




5.Deep fry the puris in oil / ghee till golden.




6 Serve with upwas batata bhaji or dahi wale aloo or any Alu/Potato Curry especially made for fasting or with peanut fasting chutney or vrat dahi chutney or just with plain yoghurt and pickles.