snack · vrat · falahari · festive · radha-ashtami
Singhare ki Puri
Water chestnut flour puris for the vrat thali — mashed potato binds the singhara aata so the dough rolls without cracking, and sendha namak keeps it fasting-safe. Roll them a little thick and they puff on the first slide into the oil.
Cook along · 6 steps
Method
- 1
Prepare the mixture: Combine singhare flour, mashed potatoes, coriander leaves, cumin seeds and sendha namak in a bowl. Mix well.
- 2
Knead the dough: Add ghee and knead into a smooth, firm yet pliable dough, adding a little water as needed.
- 3
Shape the puris: Divide the dough into small balls and roll each into a 4–5-inch round puri. Keep them moderately thin.
- 4
Heat the oil: Heat oil or ghee in a deep frying pan over medium heat until hot enough for frying.
- 5
Fry the puris: Gently slide the puris into the hot oil or ghee. Fry until they puff up and turn golden on both sides. Remove and drain excess oil.
- 6
Serve: Serve the Singhare ki Puri hot with yogurt or your preferred vrat-friendly accompaniment.
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