Singhare ki puri recipe / Singhare ke atte ki puri for Vrat or fasting

Singhare ki puri is a popular dish prepared during fast. It is a deep fried Indian bread or poori recipe which is made from water chestnut flour or singhaade ka atta.

It is a gluten free recipe made to be consumed during fasting, vrat or upavas like Navratri or Ekadashi fast. There are only selected flours allowed during the Hindu fast. And this singhare ka atta is one of them. I do make may dishes using this flour like Halwa, kadhi, pakoda etc.

Chaitra Navratri is going on, so I made this singhare ke atte ki puri and served with jeera aloo. I had these puris during my childhood days. My little one tried it for the very first time and she loved it. So I make it often, why to wait for a fast to eat it. This puri goes well with any farali sabzi or kadhi. Other than this puri I make Rajgira paratha or kuttu ki puri.

Step by step singhare ke atte ki puri recipe:

1. Peel the boiled potatoes and grate them. Take singhare ka aata, rock salt, minced green chili and boiled potatoes in a bowl.
   
2. Start kneading into the dough. Don’t add water unless required. If required add few tsp of water. The dough should be smooth and pliable. Make small sized balls from the dough and roll the puri.
   
3. When oil is hot, place the puris gently in the oil. Deep fry it. When one side puffs up gently turn over and fry the other side.
   
4. When puris are golden, remove with the help of slotted spoon and drain on paper towel.
   
5. Serve the singhare ki puri hot with vrat ke aloo. 
   

Below is the printable version of this recipe.

Singhare ki puri recipe below:

Singhare ki puri Prep time Cook time Total  20 min 20 min   40 min Singhare ki puri- Deep fried Indian bread made from water chestnut flour and potatoes AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) ¾ cup Singhare ka atta (water chestnut flour) 1 medium sized boiled peeled potato, approx. ½ cup mashed potato 1-2 green chili, minced or finely crushed in mortar and pestle Rock salt or sendha namak to taste Oil for deep frying. DIRECTION Boil the potatoes in a pressure cooker. Let it cool down to touch. Then peel it and mash it till it is smooth. Alternately you can grate the boiled potato. Make sure there are no chunks of potato otherwise puri will not puff. Take singhare ka aata, rock salt, minced green chili and boiled potatoes in a bowl. Start mixing with your hands, use fingers and thumb to mix well. Then start kneading into the dough. If required add few tsp of water. This is gluten free dough, so it will stick to the board while rolling. So use the thick plastic or Ziploc bag to avoid sticking. Start with patting it with your fingers. Do seal the edges, if they break and keep patting it and make round puri about 3-4 inches diameter. Roll all the puris likewise. Heat the oil in a pan on medium heat for frying. The oil should be hot. Slide one puri into hot oil and press very lightly with black of slotted spoon. It will puff up. Once it is browned from one side flip it and fry other side as well. Then remove it on a paper towel lined plate. Fry all the puris. Serve singhare ke atte ki puri hot or warm. NOTES It is important to mash the potatoes very well and smooth. If there are chunks of potatoes in the dough, it will be difficult to roll the puri and it will not puff up. While making dough, do not add more water. Few tsp of water is sufficient. If dough looks dry, then alternately you can add more grated potatoes. As this water chestnut flour is gluten free, the potato works as binding agent here. Don’t roll the puri too thin or thick. It should be medium thickness. Fry the puris in hot oil. If the oil is not hot then it will absorb too much oil due to potato. Also it will not puff up.  SERVING SUGGESTION It tastes best when hot and fresh. If making during fasting days, it can be served with farali side dish like jeera aloo, dahi aloo or you can have it with vrat kadhi as well.