Singhare ka atta/water chestnut flour 500 gm
Potato Coarsely Mashed 200 gm
Green chilly chopped 2 no
Crushed cumin 5 gm
Oil 30 ml
Rock salt as per taste
Water to bind the dough
Cook the potatoes in a pressure cooker with rock salt. When it’s warm, peel and mashes the potatoes. With a fork, heat oil in a pan add cumin and chilly, add the potato and cook over moderate heat, add seasoning and water, boil till you get desire consistency.
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 poori. 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 poori. Don’t make thin or thick poori. 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 poori, when the oil is hot, place the poori gently in the oil. When one sides puffs up gently turn over and fry the other side.
When the poori is golden, remove from the slotted spoon and drain on paper towels. Serve the singhare ki poori hot with vrat ke aloo bhaji.
(This recipe has been shared by Rana Dominic Gomes, Executive Chef, Royal Orchid Hotels)