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Singhare Ki Poori Recipe : How To Make Singhare Ke Atte Ki Poori Recipe

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Singhare ki poori is a traditional North Indian dish that is prepared from singhare ka atta or chestnut flour. The singhare ke atte ki poori is authentically prepared during festivals and for vrat or upwas.

Singhare ka atta is known to be good for health and hence this nutritious food is partaken as a food after prayers. The potato is added in the poori to bind the dough. The singhade ki poori has a strong pungent smell; however, the poori tastes delicious.

The singhare ki poori is generally accompanied with any vrat ke sabzis. If you would like a simple and quick recipe during festivals, watch the video and follow the step-by-step procedure to prepare the singhare ki poori.

SINGHARE KI POORI VIDEO RECIPE

SINGHARE KI POORI RECIPE | SINGHARE KE ATTE KI POORI RECIPE | SINGHADE KI POORI RECIPE | VRAT KI POORI RECIPE
Singhare Ki Poori Recipe | Singhare Ke Atte Ki Poori Recipe | Singhade Ki Poori Recipe | Vrat Ki Poori Recipe
Prep Time
10 Mins
Cook Time
20M
Total Time
30 Mins

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 4 pooris

Ingredients
  • Boiled potato (peeled) - 1

    Oil - 2 tbsp + for frying

    Singhare ka atta - 2 cups

    Rock salt to taste

    Green chilli (chopped) - 1 tsp

    Jeera powder - 1 tbsp

    Water - 1/4th cup

Red Rice Kanda Poha
How to Prepare
  • 1. Take the boiled potato and grate it in a mixing bowl.

    2. Add the singhare ki atta into the bowl.

    3. Add rock salt and chopped green chilli.

    4. Then, add a tablespoon of oil and jeera powder.

    5. Mix well and add water little by little.

    6. Knead it into a firm dough.

    7. Divide the dough into equal portions and roll these into small balls between your palms.

    8. Grease the rolling pin with oil.

    9. Roll them into flat pooris with the rolling pin.

    10. Heat oil in a pan for frying.

    11. Add the pooris, one at a time, and fry.

    12. Flip it over and fry until it turns golden brown.

    13. Remove it from the oil and serve hot.

Instructions
  • 1. Pour just enough water to make the dough into a tough and firm one.
  • 2. If the dough becomes loose and sticky, add more atta to it and knead it well.
  • 3. Refrigerate for a while to get a firm dough.
Nutritional Information
  • Serving Size - 4 pooris
  • Calories - 400 cal
  • Fat - 100 g
  • Protein - 20 g
  • Carbohydrates - 80 g
  • Fibre - 10 g

STEP BY STEP - HOW TO MAKE SINGHARE KI POORI

1. Take the boiled potato and grate it in a mixing bowl.

2. Add the singhare ki atta into the bowl.

3. Add rock salt and chopped green chilli.

4. Then, add a tablespoon of oil and jeera powder.

5. Mix well and add water little by little.

6. Knead it into a firm dough.

7. Divide the dough into equal portions and roll these into small balls between your palms.

8. Grease the rolling pin with oil.

9. Roll them into flat pooris with the rolling pin.

10. Heat oil in a pan for frying.

11. Add the pooris, one at a time, and fry.

12. Flip it over and fry until it turns golden brown.

13. Remove it from the oil and serve hot.

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