Singhare Ki Puri is a flatbread made from water chestnut flour, perfect for Ekadashi meals. For the Hare Krishna community, Singhare Ki Puri is more than just a dish—it is a sacred offering prepared with love and devotion. This recipe aligns with dietary principles that exclude grains, onions, and garlic, making it suitable for prasadam (sanctified food offered to Krishna).
This post explores the significance, ingredients, preparation, and spiritual essence of Hare Krishna Singhare Ki Puri.
The Essence of Hare Krishna Singhare Ki Puri
Hare Krishna Singhare Ki Puri is a light and crispy flatbread that combines water chestnut flour with boiled potatoes. It is perfect for Ekadashi fasting, special occasions, or as a side dish with curries at home. This recipe uses rock salt (sendha namak) and cumin seeds, ensuring Hare Krishna purity standards.
Ingredients and Their Spiritual Significance
Each ingredient in Hare Krishna Singhare Ki Puri is chosen not only for its flavor but also for its health benefits and spiritual symbolism:
- Water Chestnut Flour (Singhare Ka Atta): Represents purity and nourishment, making it ideal for fasting.
- Boiled Potatoes: Adds substance to the dough, symbolizing the nurturing aspect of Krishna’s care.
- Cumin Seeds: Known for their digestive properties, they symbolize the activation of spiritual energy.
- Rock Salt (Sendha Namak): Essential for flavor, symbolizing preservation and purity in spiritual practice.
- Ghee: Adds richness and flavor, symbolizing the richness of Krishna’s blessings.
How to Make Singhare Ki Puri
Now that you know the significance of the ingredients, you’re ready to make this light and crispy flatbread.
Ingredients
- 1 cup water chestnut flour (singhare ka atta)
- 1 boiled potato, mashed
- 1 teaspoon cumin seeds
- Rock salt (sendha namak) to taste
- Water as needed
- Ghee for deep frying
Instructions
- Prepare Dough: In a mixing bowl, combine water chestnut flour, mashed potato, cumin seeds, and rock salt. Gradually add water to form a soft dough.
- Roll Puris: Divide the dough into small balls. Roll each ball between two sheets of plastic or parchment paper into a flatbread.
- Fry Puris: Heat ghee in a deep pan over medium heat. Fry each puri until golden brown and puffed on both sides.
- Serve: Serve hot with a side of potato curry or yogurt.
The Spiritual Practice of Making Singhare Ki Puri
For the Hare Krishna community, the act of cooking and preparing food is deeply spiritual. Every ingredient is treated with respect and reverence, and the food is prepared with the intention of offering it to Krishna. The use of simple, pure ingredients in Singhare Ki Puri ensures that it is suitable for offering as prasadam.
When preparing Singhare Ki Puri, devotees often chant the Hare Krishna mantra or other devotional prayers. This practice helps in focusing the mind on Krishna and ensures that the food being prepared is imbued with spiritual vibrations. The resulting Singhare Ki Puri, when added to prasadam, enhances not only the taste but also the spiritual potency of the offering.
Last Bite
Hare Krishna Singhare Ki Puri is a versatile and flavorful dish that holds a special place in Hare Krishna cuisine, especially during fasting periods like Ekadashi. Its unique combination of ingredients makes it a satisfying and nourishing accompaniment to various dishes. For the Hare Krishna community, Singhare Ki Puri is more than just a dish—it is a way to express devotion and love for Krishna through food. By preparing and using Singhare Ki Puri with mindfulness and devotion, devotees can transform ordinary meals into sanctified offerings that nourish both the body and the soul.
PrintSinghare Ki Puri Recipe
Hare Krishna Singhare Ki Puri is a light and crispy flatbread perfect for Ekadashi. This easy-to-make puri combines water chestnut flour with boiled potatoes and cumin seeds to create a flavorful and filling dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 puris 1x
- Category: Ekadasi
- Method: Deep Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup water chestnut flour (singhare ka atta)
- 1 boiled potato, mashed
- 1 teaspoon cumin seeds
- Rock salt (sendha namak) to taste
- Water as needed
- Ghee for deep frying
Instructions
- Prepare Dough: In a mixing bowl, combine water chestnut flour, mashed potato, cumin seeds, and rock salt. Gradually add water to form a soft dough.
- Roll Puris: Divide the dough into small balls. Roll each ball between two sheets of plastic or parchment paper into a flatbread.
- Fry Puris: Heat ghee in a deep pan over medium heat. Fry each puri until golden brown and puffed on both sides.
- Serve: Serve hot with a side of potato curry or yogurt.
Notes
- Rolling Tip: Rolling the puris between plastic or parchment paper helps prevent sticking, as the dough can be quite soft.
- Serving Suggestion: These puris are best served hot and fresh, paired with a simple potato curry or yogurt to complement the flavor.
- Adjusting Consistency: If the dough is too sticky, add a little more water chestnut flour. If it’s too dry, add a bit more water or mashed potato.
- Flavor Variations: For added flavor, you can mix in some chopped coriander leaves or green chili into the dough.
Nutrition
- Serving Size: 1 puri
- Calories: 80 kcal
- Sugar: 0g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg