Vrat ki Poori

Kuttu or Singhare ke atte ki Poori

Kuttu/Singhare ki pooris can be made in the combination with boiled mashed potatoes or boiled mashed arbi. In this recipe, I am using mashed potatoes.

PREP TIME 25 minutes

COOK TIME 25 minutes



Kuttu/Singhare ka atta (water chestnut flour) 3 cups
Mashed potatoes 1 cup or 2 medium sized
Crushed Green chilies 2
Jeera powder (Cumin powder) 1 Tsp
Oil 2 Tsp
Sendha namak (rock salt) to taste
Water to bind the dough
Oil for deep fry


Kneading dough for Kuttu/Singhare ki Poori:

Boil the potatoes & when it cool down, peel and mash the potatoes.

Add all ingredients including oil in atta and mix well.

Knead the dough and if it looks dry or lumpy in some parts, then add little water and knead again. The dough should be smooth and flexible (the dough should not be sticky. Otherwise you won't be able to roll the pooris.)

Rolling Kuttu/Singhare ki poori:

Take small or medium sized balls from the dough.

Sprinkle some oil on the board and make medium size poories.

Don't make thin or thick pooris because the thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.

Frying Kuttu/Singhare ki puri:

Heat the oil in a kadhai.

When the oil becomes hot, fry the poori gently in the oil.

When Kuttu/Singhare ki pooris become golden, remove from the oil and drain on paper towels to remove excess oil.

Serve the singhare ki poori hot with vrat ke aloo.

Important Note:

Considering the fact that mashed potatoes are used, the pooris ought to be fried in hot oil.

On a lower temperature, the potatoes absorb a lot of oil & the pooris become clogged with oil.

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    Sumegha Bhatnagar

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