Singhare ki puri is usually made during fastings such as Mahashivratri, Ekadashi or Navratri. It is made from water chestnut flour (singhare ka aata) and boiled potatoes. It can be paired with Vrat Jeera Aloo for a filling meal during fast. I had made these puris for Navratri fast but this whole meal can also be enjoyed on any other normal day.

You can also add kuttu ka atta(buckwheat flour) in this recipe to make singhare and kuttu k atte ki puri. Alternatively, you can add cumin powder (jeera powder), chopped coriander and finely chopped green chilies to make a masala version of puris.

You can also check other fast (vrat/upvas) recipes:

Sabudana khichdi

Sabudana appe

Sabudana kheer

Sama (barnyard millet) pulav

Vrat jeera aloo

Vrat kadhi 

Stepwise recipe to make Sighare ki Puri:

1. In a pressure cooker, boil one medium-sized potato. Mash the potato in a mixing bowl.
2. Add 1 cup water chestnut flour (singhare ka atta) in the mixing bowl.
3. Add ½ teaspoon oil in the same bowl with singhare ka atta and mashed potato.
4. Mix everything well. Add little water and start kneading the flour to make a smooth dough. Don’t add too much water in one instance. While kneading add water when you feel the dough is dry or lumpy. Excess water will make the dough very sticky and you will not be able to roll puris.
5. Pull lemon sized dough and with help of rolling board and pin roll small puri from the dough. Use dry water chestnut flour on the rolling board to roll puris. This will prevent puris from sticking to the board.
6. In a deep bottomed kadai, heat oil for frying puris. Fry the puris one by one by slowly sliding in hot oil. When one side of puri gets puffed up, flip over and fry the other side.
7. Serve hot puris with vrat jeera aloo for a fulfilling fast meal.

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