Water Chestnut flour (Singhare ka Atta) Pooris

Ingredients:

Singhare ka atta/water chestnut flour 500 gm
Potato Coarsely Mashed 200 gm
Green chilly chopped 2
Crushed cumin 2 teaspoon
Oil for frying
Rock salt as per taste
Water to bind the dough

Method

Cook the potatoes in a pressure cooker with rock salt. When it’s warm, peel and mash the potatoes.

Take water chestnut flour in a bowl add cumin powder and chopped green chillies, rock salt and the mashed potatoes in the flour.

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 not be sticky. Otherwise you won’t be able to roll the poori.

Take equal medium sized balls from the dough. Sprinkle some water chestnut flour on the rolling board.

Roll the balls into small or medium sized poori.

Heat oil in a Kadai for deep frying the pooris.

When the oil is hot, place the poori gently in the oil.

When one sides puffs up gently flip over and fry the other side.

Fry on both sides until golden and drain on paper towels for excess oil.

Serve hot with Potato Sabji or any chutney.