Singhare ki puri
Singhare ki puri, from above
VegVeganNorth India

Singhare ki puri

Water chestnut flour and potato puris, pale and soft. Kuttu's milder cousin.

30 minTime
3 gProtein each
mildSpice
From the pond3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
356kcalsame
3 gproteinsame
3 gfibresame
30minutessame

Singhare ki puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Water chestnut flour (singhara atta)1½ cups
Potato1 large, boiled and grated
Wateronly if needed
Cooking oil (vegetable oil)groundnut oil or ghee, for frying
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Mix singhara flour, potato and rock salt. Knead to a firm dough, adding water only if needed.
  2. 2Roll small balls between greased sheets into puris.
  3. 3Fry in hot oil, pressing gently so they puff.
  4. 4Drain and serve with vrat aloo or kaddu ki sabzi.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Singhare ki puri: a bread or rice, a side, something to drink and something sweet.

With a main Makhane ki sabzi30 min
With a main Vrat kadhi30 min
On the side Vrat kele ki sabzi30 min
On the side Vrat arbi fry35 min
To drink Ganne ka ras5 min
Something sweet Samak kheer35 min
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