सिंघाड़ा आटा पूरी रेसिपी हिंदी मे
| यह पोस्ट हिंदी में भी उपलब्ध है। सिंघाड़ा आटा पूरी रेसिपी हिंदी में पढ़े Singhara Atta Poori in Hindi |
About Singhara Atta Poori Recipe
Singhara Atta Poori Recipe | Singhara Atta Recipes for Navratri Fast | How to make singhara atta poori with step by step photos and Video:
Singhara Atta Poori Recipe is a vegan and gluten-free Indian deep-fried flatbread recipe that is generally consumed during any fast or vrat in India. These pooris are a delicious alternative to Kuttu Puris.
You can serve these singhara atta ki puri recipes with navratri special aloo curry, sukhi arbi, and kaddu sabzi for fast. You can also serve this singhara atta poori with arbi curry and jeera aloo for navratri.
What is Singhara Atta?
Singhara also known as water caltrop or water chestnut is a fruit that grows underwater and it is available throughout the year. The dried seeds are peeled, boiled, and again dried, and then flour is made. The singhare ka atta is rich in nutrients.
Difference between Singhara Atta and Kuttu Atta
The main difference between singhara flour and kuttu flour is that kuttu atta provides warmth, and singhara has cooling properties.
Singhara Atta and Kuttu Atta, both are healthy and rich in nutrients and both flours can be used to cook various fast or vrat dishes and are densely rich in nutrients and are great for weight loss.
Fasting Is not easy. In the case of Navratri Fasting, we have varieties of delicious and nutritious Vrat Recipes that can be had during breakfast, lunch, or dinner depending upon your appetite.
Do try other Navratri Recipes
- Pasai ke chawal ki khichdi
- Sukhi Arbi Sabji for Navratri
- Navratri Sitafal Sabji
- Sabudana Tikki
- Makhana Kheer
In addition, I would also like to highlight my other recipes categories like,
Recipe Card for Singhara Atta Poori Recipe
Singhara Atta Poori Recipe | Singhara Atta Recipes for Navratri Fast | How to make singhara atta poori
Ingredients
Singhara Atta ki Puri Ingredients:
- 2 cups Singhara Atta / Flour
- 1½ cups Boiled and grated Potato
- 1 tsp Sendha Namak
- 1 tbsp Warm Water
- Oil for deep frying
Instructions
- Firstly, peel and grate the potatoes well.
- Further, take 2 cups of singhara flour in a Parat or big bowl.
- Add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
- After that, combine all the ingredients and Knead them into a smooth dough.
- If required, add 1 tbsp of warm water while kneading.
- Keep kneading this singhara dough for about 2 minutes.
- Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the puris.
- After that, when the dough sets, grease your hands with some oil and knead it again.
- Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
- Heat enough oil in a deep wok/Kadai.
- Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
- Further, place the dough ball on the rolling plate and roll it out evenly.
- Make sure that singhara atta ki puri is slightly thick. If you are unable to roll puris directly, then make use of two plastic sheets to roll pooris.
- To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
- The Oil for frying the singhara atta poori should be heated well otherwise puri will not puff up.
- When the oil is sufficiently hot then add one singhara atta ki puri at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the sides and fry until it turns golden brown in color.
- After that, drain out the fried singhara atta puri on a plate.
- Likewise, fry the rest of the singhara atta puris as well.
- Finally, serve these steaming hot puffy, and Crispy singhara atta puri with aloo sabzi, kaddu ki sabji, or Arbi Sabzi.
Notes
- The color of the poori totally depends on singhara flour’s brand actually some flour is lighter in color while some are darker.
- Please mash the potatoes really well otherwise poori will not puff up.
- The dough of singhara poori should not be sticky. Otherwise, you won’t be able to roll the singhara puri.
Appliances and Kitchen Tools used – Buy Online
You can buy the ingredients, utensils, appliances, and kitchen tools online from the below links.
| Singhara Atta / Flour |  |
| Stainless Steel Slicer and Grater | |
| Oil for Frying Pooris | |
| Sendha Namak / Rock Salt | |
| Wok / Kadai for deep frying | |
| Serving Plates | |
| Snacks for Vrat / Fast | |
| Navratri Pooja Articles | |
Step by Step Recipe with Photos
How to make singhara atta poori | Singhara Atta Recipes for Navratri Vrat with step by step photos:
- Firstly, peel and grate the potatoes well.
- Further, take 2 cups of singhara flour in a Parat or big bowl.
- Add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
- After that, combine all the ingredients and Knead them into a smooth dough.
- If required, add 1 tbsp of warm water while kneading.
- Keep kneading this singhara dough for about 2 minutes.
- Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the puris.
- After that, when the dough sets, grease your hands with some oil and knead it again.
- Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
- Heat enough oil in a deep wok/Kadai.
- Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
- Further, place the dough ball on the rolling plate and roll it out evenly.
- Make sure that singhara atta ki puri is slightly thick. If you are unable to roll puris directly, then make use of two plastic sheets to roll pooris.
- To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
- The Oil for frying the singhara atta poori should be heated well otherwise puri will not puff up.
- When the oil is sufficiently hot then add one singhara atta ki puri at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the sides and fry until it turns golden brown in color.
- After that, drain out the fried singhara atta puri on a plate.
- Likewise, fry the rest of the singhara atta puris as well.
- Finally, serve these steaming hot puffy, and Crispy singhara atta puri with aloo sabzi, kaddu ki sabji, or Arbi Sabzi.
More Ways to Use Singhara Atta
- You can try my other Singhara Atta Recipes like singhara atta pakode and Singhara atta paratha for navratri fast etc.
- You can also make different types of singhara atta pakoras.
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Similarly, If you are looking for more North Indian Recipes, I would like to share my other North Indian Recipe collection with this post of singhara atta poori recipe | singhara atta recipes for navratri fast | how to make singhara atta poori | singhara atta ki puri.
सिंघाड़ा आटा की पूरी रेसिपी हिंदी मे
| यह पोस्ट हिंदी में भी उपलब्ध है। सिंघाड़ा आटा की पूरी रेसिपी हिंदी में पढ़े Singhara Atta ki Puri Recipe in Hindi |
