Ingredients
2.5 to 3cups singhare ka atta(water chestnut flour)
1cup mashed potatoes or 2 medium sized boiled potatoes
1 or 2green chilies, minced or finely crushed in a mortar-pestle
1 tsp cumin powder or coarsely crushed cumin
2 tsp oil
rock salt or sendha namak as required
water to bind the dough
oil to deep fry puris as required
Instructions
Kneading Dough
Rinse the potatoes very well in fresh water. Then add them to a 2 liter pressure cooker.
Add enough water covering the potatoes. Also season with a few pinches of edible rock salt.
Steam or pressure cook the potatoes for 3 to 4 whistles or until they have softened and are fork tender. When the pressure drops on its own in the cooker then only open the lid. Remove the cooked potatoes with pasta tongs and set them aside on a plate. Ensure that the potatoes are drained well of water. When warm, peel and mash the potatoes with a fork or a potato masher in a bowl. Add the water chestnut flour, minced green chilies, cumin powder, edible rock salt and oil. Mix the ingredients first. Add very little water about 1 to 2 tablespoons and begin to knead the dough. Don't add water unless required. Knead the dough and if it looks dry or lumpy in some parts, then add little water and knead again. The dough should be smooth, soft and pliable. The dough should not be sticky. If the dough looks sticky then sprinkle some water chestnut flour and knead again. With a sticky dough you won't be able to roll the puri.
Assemble & Roll
Take small or medium sized balls from the dough. Shape them to a neat ball between your palms. Sprinkle some water chestnut flour on the rolling board and on the dough ball. Roll the balls in to small or medium sized puris. Don’t make thin or thick puris. The thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.
Frying Singhare ki Puri
Heat oil in a kadai for deep frying the puris.
When the oil is medium hot, place the puri gently in the oil.When
one sides puffs up, aid the puri to puff up by gently nudging it with
the slotted spoon. When this side becomes golden then gently turn over
and fry the second side until golden and crisp.If needed you can flip a few more times for even cooking.When
singhare ki puri is golden, remove from the slotted spoon and drain on
paper towels to remove excess oil. This way fry the remaining puri in
batches.Serve the singhare ki puri hot with vrat ke aloo or kaddu ki sabji.