Singhara Atta Poori Recipe | Singhara Atta Recipes for Navratri Fast | How to make singhara atta poori
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.
Servings 14
Calories 158kcal
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.