Singhare ki poori and Vrat ke Aloo
Ingredients
Singhare ka atta/water chestnut flour 500 gm
Potato (coarsely mashed) 200 gm
Green chilly (chopped) 2
Crushed cumin 5 gm
Oil 30 ml
Rock salt as per taste
Water to bind the dough
Method
Cook potatoes in a pressure cooker with rock salt. When warm, peel and mash potatoes with a fork.
Heat oil in a pan, add cumin and chilly, add potato and cook over moderate heat. Add seasoning and water, boil till you get desired consistency.
Add very little water and knead dough. Don’t add water unless required. Knead the dough and if it looks dry or lumpy, then add water and knead again. The dough should be smooth and pliable, not sticky. Otherwise, you won’t be able to roll the poori. Make small or medium-sized balls from the dough. Sprinkle some water chestnut flour on the rolling board.
Roll the balls into 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 brown quickly, leaving the insides uncooked.
Heat oil in a kadai for deep frying the pooris, when the oil is hot, place 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.
Singhare ka halwa (Water chestnut flour Pudding)
INGREDIENTS
Ghee 30 gm
Singhare ka atta (Water chestnut flour) 125 gm
Hot water 250 ml
Sugar 125 gm
Cardamom powder 5 gm
For garnishing, almonds and other nuts 25 gm
Method:
Heat the ghee in a pan on medium flame. Once hot, add the singhare ka atta and mix well. Roast it by stirring continuously till it turns light brown. It will take about six minutes to turn brown.
In another pan, put 250 ml of water to boil on another stove. Now, add hot water to the mixture and stir as you add to avoid formation of lumps. Once the water is almost absorbed add the sugar. Mix well.
Keep stirring till the sugar melts completely. As the sugar melts, it will change colour and become runny again. Keep stirring and cooking till the ghee starts coming out of the mixture. Once it is cooked, add cardamom and mix properly. Garnish it with almond and other nuts.
Recipe courtesy executive chef Rana Dominic Gomes.
