Water Chestnut flour (Singhare ka Atta) Pooris

Water Chestnut flour (Singhare ka Atta) Pooris

Water Chestnut flour Pooris

Singhare ke atte ki Poori by Ginger-it-Up

Singhare ke atte ki Poori by Ginger-it-Up

This particular recipe is commonly made on Hindu festival days,especially during vrat (fasting) on occasions like Navratri’.

Singhare ka atta is called water chestnut flour in English. It is one of the flours that can be eaten during the fasting days. Various dishes can be prepared using this flour e.g Singhare ki roti, Singhare ki puri, fritters and singhare ka halwa.

Since the flour is a heavy appetizer, it aids during fasting, also providing essential nutrients. Water chestnuts are dense with potassium and fiber. It barely contains any sodium or fat though water chestnuts are high in carbohydrates.

Singhara (Water Chestnut) flour Poori

Preparation time: 25 mins
Cook time: 20 mins
Type: Fasting/Vrat/Bread
Serves: 5 to 6


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


  1. Cook the potatoes in a pressure cooker with rock salt. When it’s warm, peel and mash the potatoes.
  2. Take water chestnut flour in a bowl.
  3. 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.
  4. The dough should not be sticky. Otherwise you won’t be able to roll the poori.
  5. Take equal medium sized balls from the dough. Sprinkle some water chestnut flour on the rolling board.
  6. Roll the balls into small or medium sized poori.
  7. Heat oil in a Kadai for deep frying the pooris.
  8. When the oil is hot, place the poori gently in the oil.
  9. When one sides puffs up gently flip over and fry the other side.
  10. Fry on both sides until golden and drain on paper towels for excess oil. Serve hot with paneer makhni.

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Welcome Readers, I am Mani Mukhija. Thanks much for stopping by my ‘yet a baby’ food blog. Hope to see it grow soon ! I am an IT professional by qualification and currently live in Charlotte,North Carolina, United States. And now that you’re here, please connect with me, stay longer and don’t be a stranger. Please leave a comment, a note or follow along.