Click it and Unblock the Notifications
Latest Updates
-
Paneer Paratha Recipe: Crispy Outside, Soft Inside Perfection -
Horoscope for Today April 05, 2026 - Small Choices Guide Calm Momentum -
Happy Easter 2026 Wishes: Top 50+ Messages, Status, Captions And Posts To Share With Family And Friends -
Comfort Style Creamy Blend Tomato Soup Recipe -
Rashmika Mandanna’s “Now It’s Us Three” Post Sparks Speculation Ahead of Anime Awards 2026 Return -
The Softest Ever Homemade Gulab Jamun Recipe -
Where To Eat This Easter 2026: From Chef-Led Experiences To Traditional Feasts Across India -
International Carrot Day 2026: The Hydrating, Skin-Loving Vegetable To Eat More This Summer -
Fluffy Jeera Rice Every Time: The Simple Trick You Need To Know -
Parveen Babi 72nd Birth Anniversary: When A Modern, Unapologetic Style Icon Took Over Bollywood
Singhare Ki Poori Recipe : How To Make Singhare Ke Atte Ki Poori Recipe
Singhare ki poori is a traditional and healthy dish that is mainly prepared in North India for vrats and festive occasions. Here is a video recipe followed by a detailed procedure with images.
Singhare ki poori is a traditional North Indian dish that is prepared from singhare ka atta or chestnut flour. The singhare ke atte ki poori is authentically prepared during festivals and for vrat or upwas.
Singhare ka atta is known to be good for health and hence this nutritious food is partaken as a food after prayers. The potato is added in the poori to bind the dough. The singhade ki poori has a strong pungent smell; however, the poori tastes delicious.
The singhare ki poori is generally accompanied with any vrat ke sabzis. If you would like a simple and quick recipe during festivals, watch the video and follow the step-by-step procedure to prepare the singhare ki poori.
SINGHARE KI POORI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 4 pooris
-
Boiled potato (peeled) - 1
Oil - 2 tbsp + for frying
Singhare ka atta - 2 cups
Rock salt to taste
Green chilli (chopped) - 1 tsp
Jeera powder - 1 tbsp
Water - 1/4th cup
-
1. Take the boiled potato and grate it in a mixing bowl.
2. Add the singhare ki atta into the bowl.
3. Add rock salt and chopped green chilli.
4. Then, add a tablespoon of oil and jeera powder.
5. Mix well and add water little by little.
6. Knead it into a firm dough.
7. Divide the dough into equal portions and roll these into small balls between your palms.
8. Grease the rolling pin with oil.
9. Roll them into flat pooris with the rolling pin.
10. Heat oil in a pan for frying.
11. Add the pooris, one at a time, and fry.
12. Flip it over and fry until it turns golden brown.
13. Remove it from the oil and serve hot.
- 1. Pour just enough water to make the dough into a tough and firm one.
- 2. If the dough becomes loose and sticky, add more atta to it and knead it well.
- 3. Refrigerate for a while to get a firm dough.
- Serving Size - 4 pooris
- Calories - 400 cal
- Fat - 100 g
- Protein - 20 g
- Carbohydrates - 80 g
- Fibre - 10 g
STEP BY STEP - HOW TO MAKE SINGHARE KI POORI
1. Take the boiled potato and grate it in a mixing bowl.
2. Add the singhare ki atta into the bowl.
3. Add rock salt and chopped green chilli.
4. Then, add a tablespoon of oil and jeera powder.
5. Mix well and add water little by little.
6. Knead it into a firm dough.
7. Divide the dough into equal portions and roll these into small balls between your palms.
8. Grease the rolling pin with oil.
9. Roll them into flat pooris with the rolling pin.
10. Heat oil in a pan for frying.
11. Add the pooris, one at a time, and fry.
12. Flip it over and fry until it turns golden brown.
13. Remove it from the oil and serve hot.
Continue with Google