Singhare 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
Scale
- 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