Name: Singhare Ki Puri
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Water Chestnut Flour, singhare ka atta; 2 Potato, medium, boiled and finely grated; 1 Green Chili Pepper, crushed into a paste; ½ tsp Cumin Seeds; ¾ tsp Rock Salt, sendha namak; 1 tbsp Coriander Leaves, finely chopped (if allowed); as needed Peanut Oil, or ghee, for deep frying

1 hr 30 mintotal

30 min hands-on1 hr hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Hard
Spice: None

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Ingredients

1 cupWater Chestnut Floursinghare ka atta
2Potatomedium, boiled and finely grated
1Green Chili Peppercrushed into a paste
½ tspCumin Seeds
¾ tspRock Saltsendha namak
1 tbspCoriander Leavesfinely chopped (if allowed)
as neededPeanut Oilor ghee, for deep frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

In a spacious mixing bowl, unite the water chestnut flour (singhare ka atta), finely grated cold boiled potatoes, vibrant green chilli paste, cumin seeds, fresh coriander, and rock salt.
Knead the mixture firmly into a tight dough. Rely on the moisture in the grated potatoes; add water drop by drop only if the dough stays crumbly and will not hold.
Oil your palms lightly. Divide the dough into even balls about the size of a small lemon.
Because this starch has no gluten, do not use a rolling pin at all. Grease a sheet of parchment paper or plastic, set a ball of dough in the middle, and press it out gently with your fingertips into an even 3-inch disc.
Bring your chosen frying lipid (peanut oil or ghee) to a solid medium-high temperature within a deep, robust kadhai.
With utmost precision, peel the flattened puri off the protective sheet and glide it seamlessly into the thermal oil pool.
Press down gently and steadily with a slotted spoon to help the puri puff up. Fry until both sides have a deep golden-brown crust.
Evacuate the bread from the oil, allowing it to drain momentarily on absorbent paper, and serve immediately at absolute peak crispness.

How to tell it's done

Crispy and slightly dark on the edges, with a soft, pliable, and earthy-tasting center.

Getting it right

Tip

Singhara flour turns blackish-brown very quickly when fried. Ensure the oil is not smoking hot, but just medium-hot so the puri cooks evenly inside.

What to serve it with

Serve piping hot with Vrat Wale Aloo (potato curry) and plain yogurt.

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