Singhara Atta Poori (Water Chestnut Flour Bread)

Singhara poori is a delicious, gluten-free puffed flatbread made with singhara atta (water chestnut flour) & potatoes. It can be consumed during Navratri fast or paired with potato curry, paneer gravy or kaddu (pumpkin) for a complete meal.

Singhara, known by other names also like paniphal, singoda, singhada, water caltrop or water chestnut, is a rich source of minerals- potassium, manganese, copper, antioxidants and fiber. There exists many varieties of water chestnuts but the one we get in India has hard greenish-brown outer covering with white soft centre that is mildly sweet.

To make flour, singhada are first peeled, sundried / dehydrated completely and then finely ground to make flour. Apart from making poori (puffed up Indian bread), it can be used in other recipes also like cheela, paratha, roti or halwa.

Singhare ka Atta is especially consumed during Navratri or Shivratri fast, when people do not consume wheat flour, rice or pulses. As it does not have any gluten, to make dough with it boiled mashed potatoes along with little bit of water are added for binding and pliability.

The same dough can be used for making poori or paratha (just like rajgira paratha). You can pair it with chutney, pickle, yogurt for breakfast or serve with potato curry or no-onion no-garlic paneer gravy for wholesome filling meal.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Ingredients:

• Singhara Aata / Water Chestnut Flour – 1 + 1/2 cups
• Mashed Potatoes – 2 medium
• Salt / Sendha Namak – 1 tsp
• Water – 1/4 cup (as required)
• Oil – For Frying

Directions:

Step 1:
Add singhada flour, 2 tsp oil, salt and mashed potatoes to a mixing bowl. Start kneading the dough and add water little by little as required to make a soft dough.

(Note: Prepare the dough when you are ready to fry the pooris. If the dough is rested for even for 10-15 min, it starts to turn sticky due to high moisture content.)

Step 2: 
Rub some oil on the palms. Divide the dough in 10-12 equal portions and roll into smooth balls. Gently flatten them between your palms.

Step 3:
Take a big piece of plastic sheet (or cut a ziploc pouch) and rub some oil on it. Place a dough ball on one side of sheet and flip over the other side (just as you turn the page of a book).

Step 4:
Press the ball gently using your palms. Use your fingers to spread the dough in a circle of roughly 4″ diameter.

Step 5:
Heat oil for frying. Carefully lift the poori from the plastic sheet and slide in hot oil.

Step 6:
Fry on medium-high flame. After sliding them in oil, wait for few sec. The poori will automatically begin to rise up. Splash some hot oil on its top. Flip it gently and fry from other side too till golden brown in colour.

Step 7:
Remove from pan using a slotted spoon and drain over a kitchen tissue or wire rack.

Enjoy these delicious vrat poori with yoghurt (curd), chutney, aloo curry or paneer gravy.

If you try this singhara poori recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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