India is a land of myriad colorful festivals. Janmashtami is one such festival celebrated by Hindus across the length and breadth of the country. Lip smacking dishes are savored on the glorious occasion of the birth of the Lord Krishna. Singhare Ki Puri is one of the favorites of people living in northern parts of India. A variant of Poori (Indian fried bread), Singhare Ki Poori is made by using singhare ka atta (also known as kuttu ka atta) and is a specialty of Janmashtami. It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry). Check out the easy recipe of Singhare Ki Puri in the following lines and know how to make the dish.
Singhare Ki Poori Recipe
Ingredients
Singhare Ki Puri is a delicacy especially prepared on Janmashtami. Go through the recipe and know how to make Singhare Ki Poori.
Singhare Ki Puri
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- 1 cup Singhare Flour (Kuttu)
- 1 tbsp Oil
- 2 tsp Oregano (Ajwain) Seeds
- 1/4 cup Coriander Leaves
- 1/4 cup Chopped Spinach
- 1/4 cup Potatoes, boiled and mashed
- 2 Green Chilies, chopped
- 1 tbsp Red Chili Powder
- Salt to taste
- Water, for kneading
- Oil, for deep frying
Method
- Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour.
- Since Singhara flour is not like the normal wheat flour, you need not add too much of water while kneading it.
- After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a puri.
- Heat oil in a frying pan and fry poori, until it becomes dark brown in color.
- Repeat the above step with the rest of the flour mixture.