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Exquisite Delight: Singhare Atta Ki Puri for Navratri

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Exquisite Delight: Singhare Atta Ki Puri for Navratri


Navratri, a vibrant and spiritually significant Hindu festival, is celebrated with great fervor across India. It's a time of devotion, fasting, and feasting. During these auspicious days, many individuals choose to abstain from certain grains and opt for ingredients like water chestnut flour (singhare ka atta), which is both nutritious and in accordance with fasting traditions. One such delightful dish that takes center stage during Navratri is Singhare Atta Ki Puri. This delectable, puffed bread is a favorite among devotees and food enthusiasts alike.



  • 1 cup Singhare ka Atta (Water Chestnut Flour)
  • 2 medium-sized Potatoes
  • 2 Green Chillies (finely chopped)
  • Sendha Namak (rock salt) to taste
  • 2 tbsp Ghee (clarified butter)
  • Water (as needed for kneading)
  • Oil (for frying)



1. Preparing the Dough:

  • Peel and boil the potatoes until they are fully cooked. Mash them thoroughly and set aside to cool.
  • In a large mixing bowl, combine the singhare ka atta, mashed potatoes, chopped green chilies, sendha namak, and ghee.
  • Gradually add water and knead the mixture to form a smooth, pliable dough. The dough should be firm yet easy to work with. Cover it with a damp cloth and let it rest for about 15-20 minutes.


2. Shaping the Puris:

  • Heat oil in a deep frying pan on medium heat. The oil should be hot but not smoking.
  • Divide the dough into small portions and roll them into smooth balls about the size of a lemon.
  • Place a ball of dough between two sheets of plastic wrap or use a rolling pin dusted with singhare ka atta to roll out each puri. Roll it evenly to a thickness of about 3-4 inches in diameter.


3. Frying the Puris:

  • To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface and sizzles, the oil is hot enough.
  • Gently slide the puri into the hot oil. It should puff up within seconds.
  • Use a slotted spoon to gently press the puri down into the oil, ensuring even cooking. Fry until it turns golden brown on both sides.
  • Remove the puri from the oil and place it on a plate lined with paper towels to remove excess oil.


4. Serving Suggestions:

  • Singhare Atta Ki Puri is best enjoyed fresh and hot, straight from the frying pan. It pairs wonderfully with aloo sabzi (potato curry) or any other fasting curry of your choice.
  • For an extra burst of flavor, garnish the puris with fresh coriander leaves before serving.


Tips and Tricks:

  • Consistency of Dough: The dough should be neither too dry nor too sticky. Adjust the water or flour accordingly.
  • Frying Temperature: The oil should be hot enough to make the puris puff up, but not too hot that they burn quickly.
  • Rolling Technique: Roll the puris evenly to ensure they puff up uniformly during frying.
  • Experiment with Flavors: You can add grated ginger, chopped coriander leaves, or even a pinch of black pepper for added flavor.


Singhare Atta Ki Puri is not only a delectable treat but also a nutritious one, making it a perfect choice for Navratri fasting or any time you want to relish a gluten-free, sumptuous meal. Try this recipe and savor the warm, puffed puris that are sure to delight your taste buds. Celebrate Navratri with this special culinary creation and share the joy with your loved ones!





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Exquisite Delight: Singhare Atta Ki Puri for Navratri