Singhare Ki Puri | Vrat ki Puri

Singhare Ki Puri | Vrat ki Puri is made during fasts or vrats in North India using just gluten-free flour and some other basic ingredients and spices. These puris (flatbreads) turn out so yummy and absolutely melt in the mouth soft. We can use water-chestnut flour (singhara atta) or buckwheat flour (kuttu atta) or barnyard millet flour (sama or samo atta) and amaranth flour (rajgira atta). 

These Singhare Ki Puri | Vrat ki Puri can be served with any curry which is not made using garlic and onion. Or you can have these puris on their own too as they have a lovely flavor coming from some spices that are added to the dough.

I have paired the Singhare Ki Puri | Vrat ki Puri with some delicious tomato and potato curry (aloo tamatar ki sabzi) and a small helping of plain yogurt spruced up with a bit of homemade roasted cumin seasoning and some fasting salt (sendha/ vrat ka namak). You can even serve them with sweet yogurt or with some jaggery too.

We can serve them with vrat ka Kadhai Paneer. It is easy to make too and has a great flavor that will go so well with these puris. I have used potatoes to bind the dough as the flour is gluten-free. the flour is easily available in any supermarket or maybe online stores too.

Let us begin with making the dough. Then we will proceed with the curry too.

For the Singhare Ki Puri | Vrat ki Puri dough –

In a large mixing bowl, add all the ingredients except the water. Give everything a good mix with your hands. The mashed potatoes will add a lot of moisture to the mixture. You will need a very small quantity of water to make the dough. Make a smooth dough. Grease the dough with some ghee and set it aside for 15 minutes.

grease your palms with some ghee and divide the dough into 6-7 equal parts and roll them into balls. Dust each ball with extra singhare ka atta and roll them out. Use any cookie cutter or round object to cut out perfect circles.

Fry each puri on medium to high flame for 2-3 minutes on each side. Drain the puris on kitchen paper. Serve them piping hot.

For the Potato and Tomato curry –

Heat oil in a pressure cooker, once it is hot, add slit green chilies, cumin seeds, and chopped ginger. Saute for 2 minutes. Then, go in the chopped potatoes, sendha namak, red chili powder, garam masala powder. Mix well and saute for 5 minutes. Then, add the tomatoes. give everything a good mix, add about 1 cup of water. Cover with the pressure cooker lid. Let it all cook for 2 whistles. Once the pressure settles, open the cooker, add coriander leaves to garnish. Serve it alongside the Singhare Ki Puri | Vrat ki Puri.

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Singhare Ki Puri | Vrat ki Puri

Singhare Ki Puri | Vrat ki Puri is made during fasts/ vrats using water chestnut flour and basic ingredients. They are delicious and easy to make too

Course Breakfast, Brunch, Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2 people

Author Shreya Ashish Tiwari

Ingredients

For the Singhare Ki Puri | Vrat ki Puri dough -

• 1 cup singhare ka atta water chestnut flour
• sendha namak, to taste vrat ka namak
• 1 tsp grated ginger
• 1/2 cup boiled, grated potato
• 1 tsp chopped, green chili
• 1/2 tsp red chili flakes optional
• 1 tsp chopped, fresh coriander leaves
• water, as needed
• ghee, as needed
• oil, for frying

For the Potato and Tomato curry -

• 2 nos. potatoes, peeled and cubed
• 1 no. ripe tomato, roughly chopped
• 2 nos. green chilies, slit
• 3 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp chopped ginger
• sendha namak, to taste vrat ka namak
• 1/2 tsp red chili powder
• 1/2 tsp garam masala powder
• 1 cup water, a little more if needed
• chopped, fresh coriander leaves to garnish

Instructions

For the Singhare Ki Puri | Vrat ki Puri dough -

1. In a large mixing bowl, add all the ingredients except the water. Give everything a good mix with your hands. The mashed potatoes will add a lot of moisture to the mixture. You will need a very small quantity of water to make the dough. Make a smooth dough. Grease the dough with some ghee and set it aside for 15 minutes.
   

2. Grease your palms with some ghee and divide the dough into 6-7 equal parts and roll them into balls. Dust each ball with extra singhare ka atta and roll them out. Use any cookie cutter or round object to cut out perfect circles.

3. Fry each puri on medium to high flame for 2-3 minutes on each side. Drain the puris on kitchen paper. Serve them piping hot.
   

For the Potato and Tomato curry -

1. Heat oil in a pressure cooker, once it is hot, add slit green chilies, cumin seeds, and chopped ginger. Saute for 2 minutes. Then, go in the chopped potatoes, sendha namak, red chili powder, garam masala powder. Mix well and saute for 5 minutes. Then, add the tomatoes. give everything a good mix, add about 1 cup of water. Cover with the pressure cooker lid. Let it all cook for 2 whistles. Once the pressure settles, open the cooker, add coriander leaves to garnish. Serve it alongside the Singhare Ki Puri | Vrat ki Puri.

Love,
Shreya

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