Here’s a mouthwatering recipe of ‘singhare ki poori and spinach makhana’ to pack some taste with nutrition as you fast the remaining days of this festive week.
Ingredients for Spinach Makhana:
300 grams spinach leaves
50 gms makhana (phool makhana)
1 teaspoon cumin powder
1 green chili – chopped
1 tablespoon chopped mint leaves
1 tablespoon ghee
½ tsp rock salt
Method for Spinach Makhana:
Wash the Spinach leaves, chopped them well. Heat a pan, add little oil and phool makhana. On a low flame, stir and roast the makhana till they become crunchy. Once done keep it aside.
Heat ghee in a pan. Add chopped chili, cumin powder, and rock salt. Add the chopped spinach. On a medium flame, sauté the spinach till they start becoming bit semi dry. Don’t add any water, let it cook on its own water.
Switch off the flame. Add the roasted makhana. Add chopped mint leaves .
Ingredients for Singhare ki poori:
350 gms singhare ka atta (water chestnut flour)
1-2 mashed potatoes
1 teaspoon cumin powder or coarsely crushed cumin
2 teaspoon oil
Rock salt (sendha namak)
200 ml warm water to bind the dough
Oil to deep fry pooris as required
Method for Singhare ki poori:
In a bowl, mix cumin powder, edible rock salt (sendha namak), and mashed potato, add singhare flour (water chestnut flour) and a cup of warm water to the flour and make a soft dough.
Finely apply some oil on the dough, cover it with wet cloth so the dough does not get dry. Sprinkle little water and knead again. Make small or medium-sized round balls from the dough.
Dust some water chestnut flour on the rolling board and place the dough ball. Roll the balls into small or medium sized poori. Don’t make thin or thick pooris (medium thickness).
Heat oil in a kadhai for frying the poori. When the oil is medium hot, place the poori gently in the oil. The poori will gradually puff up in the oil. These poori don’t puff up like the whole wheat poori as mashed potatoes are added to the dough.
When one side puffs up then turn over gently on the other side. Take it out once the light brown colour come on both the side. Drain on paper towels to remove excess oil.
Similarly fry the rest of pooris. Serve the singhare ki poori hot or warm with spinach makhana.
