Singhare ki Puri By Suman Tarway


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Note : to carry on traditions you may make the puri with ordinary wheat flour. this flour is sometimes available in Indian grocery stores. this flour is not like the normal flour so do not add too much of water. mix all the ingredients before adding any water. then add the water slowly.

serve with Indian pickles or plain yogurt.

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Singhare ki Puri By Suman Tarway recipe - How to make Singhare ki Puri By Suman Tarway

Preparation Time:    Cooking Time:    Total Time:    


1 cup waterchestnut (shingoda) flour or buckwheat (kutto or kutti no daro)
1 tbsp oil
2 tsp carom seeds (ajwain)
1/4 cup coriander (dhania) leaves
1/4 cup chopped spinach (palak)
1/4 cup boiled and mashed potatoes
1 to 2 green chillies, chopped
1 tbsp chilli powder
salt to taste
water for kneading
oil for deep-frying
Mix all the mentioned ingredients thoroughly (except oil

  1. Mix all the mentioned ingredients thoroughly (except oil for deep frying) in the singhara flour.
  2. Add water little by little to make a dough.
  3. Now pat a small puri in the palm of your hand.
  4. Heat oil in a frying pan & fry puri until golden brown.
  5. Repeat this with the rest of the flour mixture.

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This recipe was contributed by Suman Tarway on 26 Aug 2001

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