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Singhare ke Aate (water chestnut flour) ki poori

Servings: 2
Preparation time: 15 minutes.
Rolling poori time: 1 minute(each)
Frying time: 2-3 minutes(each).
Total time: 19 minutes.

The last four days of navratri is the biggest festival, ‘Kalratri’ is the seventh form of Navdurga, worshiped on the seventh day of navratri.

Navratri is our favorite time of the year and all of us love to indulge into our traditional celebration. Let’s continue our gastronomy journey of navratri with ‘Phalahari Thali day 7′, consists of ‘Singhare ke Aata 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:

Boil the potato, peel off and grate, keep aside.
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)
Cover and Keep aside, to be used after 5-6 minutes.

Method:

Divide dough into 5-6 parts, Roll the ball in 3-4 inch diameter circle.
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.
Fry till it becomes golden brown, Now, mouth watering Poori is ready to eat with “Cucumber Raita“.