singhare ke atte ki puri is made during religious fasting days like shivratri fast or ekadashi fast or navratri fasting. during fasting days in north india, only certain flours are used. e.g. singhare ka atta (water chestnut flour), kuttu ka atta (buckwheat flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour) and arrowroot flour. i wonder why these healthy flours and millets are used during fasting days only. they can even be made during regular days. these flours make for an excellent gluten free option as well. you will definitely get to taste a slight flavor of singhara or water chestnut in these pooris but that does not matter much, as these pooris taste as good as regular pooris made from whole wheat flour. singhare ki pooris can be made plain just with the water chestnut flour or in combination with mashed potatoes. this recipe uses boiled mashed potatoes. since mashed potatoes are used, the pooris have to be fried in hot oil. on a lower temperature the potatoes absorb a lot of oil and the pooris become clogged with oil. singhare ka atta is easily available in most super stores in india. i have seen it in reliance stores in india too. you can serve these pooris with aloo sabzi or tomato curry or pumpkin sabzi. i served the singhare ki puri with vrat wale aloo. if you are looking for more fasting recipes then do check sabudana khichdi, aloo paneer kofta, dahi wali arbi and papaya halwa. singhare ki puri Author: dassana Recipe type: main Cuisine: north indian Serves: 3-4
3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/MRAetvS0NM4/ | |||
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Saturday, August 24, 2013
singhare ki poori – how to make singhare ke atte ki puri
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