Singhare ki poori


Ingredients (measuring cup used, 1 cup = 250 ml)
2.5 to 3 cups singhare ka atta/water chestnut flour
2 medium sized potatoes, approx 1 cup of mashed potatoes
1 or 2 green 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

how to make the recipe:
steam or pressure cook the potatoes with rock salt.
when warm, peel and mash the potatoes.
add all the other ingredients including oil.
mix well first.
add very little water and 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 and pliable.
the dough should not be sticky.
otherwise you won't be able to roll the pooris.
take small or medium sized balls from the dough.
sprinkle some water chestnut flour on the rolling board.
roll the balls in to small or medium sized pooris.
don't make thin or thick pooris.
the thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.
heat oil in a kadai for deep frying the pooris.
when the oil is hot, place the poori gently in the oil.
when one sides puffs up… (you can aid the poori to puff up by gently nudging it with the slotted spoon) gently turn over and fry the other side.
when the pooris are golden, remove from the slotted spoon and drain on paper towels.
serve the singhare ki poori hot with vrat ke aloo.