Singhara Atta Pakori Recipe | Kuttu ke Pakore | Singhara Flour and Aloo ke Pakode recipe | Vrat ke pakode
Singhada / Singhare ka atta is also called water chestnut flour. These deep-fried pakoras or fritters are made with singhare ka atta (kuttu flour) and potatoes. Singhara (singhada) atta ke pakora or kuttu ke pakore are easy to make and taste delicious.
Servings 4
Calories 249kcal
Ingredients
- 200 grams Singhara Atta (Kuttu Atta)
- 4 Potatoes (medium-sized)
- 1 tsp Sendha Namak or Rock Salt (Adjust as per taste)
- ¼ tsp Black Pepper Powder
- ¼ tsp Red Chili Powder (optional)
- 1 tsp Green Chili (finely chopped)
- ¾ cup Water
- 2 cup Ghee / Oil (for frying)
Instructions
- Firstly, to prepare a mix for pakora, take singhara atta and water to a utensil and beat well.
- Additionally, add sendha salt, black pepper, red chilli powder, green chilli and mix well.
- Peel and wash the potatoes then cut them into thin pieces.
- After that, heat ghee/oil in a kadai / wok.
- Mix cut potatoes in singhara atta and put the potatoes wrapped in the mixture into hot ghee/oil with a spoon or hand.
- Put 10-12 pakoras in the kadai in one go. Turn over the sides of the potatoes and fry till they turn brown.
- Take out the fried potatoes on a plate.
- Further, prepare all of the pakodas in this same manner.
- Finally, Singhare ki pakodi (kuttu ke pakore or singhada atta pakoda) is ready to be served.
- Serve singhara atta pakora with Coriander Chutney or Meethi Saunth or Imli Chutney on your Navratri fast or upvas day.
Notes
You can use kuttu flour or atta instead of singhara flour or singhare ka atta for vrat wali pakori / pakodi recipes.