Singhara ata poori |How to make singhade ki puri | Navratri special

Water caltrop, water chestnut or Singhara (Trapa bispinosa Roxb.) is very nutritional and beneficial for health. Singhara is a fruits so in Vrat or fasting its flour is used for preparing dishes

Singhare ke atte ki puri is made during religious fasting days like shivratri ,janmashtami, ekadashi fast or navratri fasting.

During fasting days in 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 sabudana flour.

Singhare ki poori can be made in two ways : plain just using  water chestnut flour or in combination with mashed potatoes.

We have used boiled mashed potatoes so the pooris have to be fried in hot oil. If fried on a lower temperature the potatoes absorb a lot of oil and the pooris become soggy.

Ingredients

1 cups singhare ka atta/water chestnut flour

1 medium sized potatoes about 1 cup of mashed potatoes

1 or 2 green chilies, minced or finely crushed

1 tsp cumin powder or coarsely crushed cumin

2 tsp oil

rock salt or sendha namak as required

water  as required

Method

1   Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour.

2   Since Singhara flour is not like the normal wheat flour, you need not add too much of water while kneading it.

3.  After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a puri.

4         Heat oil in a frying pan and fry poori, until it becomes dark brown in color.

5  Drain excess oil on a tissue paper.  Repeat the above step with the rest of the flour mixture.

6  Serve poori with vratwale aloo or peanut chutney.