Singhare ke Aate (water chestnut flour) ki poori

Ingredients:

  • Singhare ka Aata: 50-80 gm.
  • Sendha namak (Rock salt): ½ teaspoon
  • Potato: 50-80 gm
  • Ghee (clarified butter)/cooking oil: for deep frying

Preparation:

  1. Boil the potato, peel off and grate, keep aside.
  2. Take a wide vessel; pour Aatta, salt and grated potato. Mix well, add water in small quantity if required and knead them, make little hard dough. (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 5-6 minutes.

Method:

  1. Divide dough into 5-6 parts, Roll the ball in 3-4 inch diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, Deep fry the poori on high flame, after they start to puff slowly turn over.
  3.  Fry till it becomes golden brown, Now, mouth watering poori is ready to eat with cucumber raita.
Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Ingredients

Ingredients

dough

dough

Divide dough into 5-6 parts

Divide dough into 5-6 parts

Roll the ball

Roll the ball

Roll the ball

Roll the ball

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

CC BY-NC-SA 4.0 Singhare ke Aate (water chestnut flour) ki poori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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