Puri is an unleavened deep-fried puffed bread in Indian cuisine mainly made of whole wheat flour. In a basic puri recipe, whole wheat flour is kneaded to make a tight dough. Small balls made from it and then rolled with rolling pin in 3 to 4 inch size. These flat rolled raw breads are then deep-fried in hot Ghee or oil.
Now there are many popular versions of puri recipe in India. I’m sharing here one of those versions of puri recipe with you in this post. This is Singhara flour and Arbi (Eddoe) puri recipe specially for your Vrat (fast).
This puri recipe will add a new variety of food in your plate during your Navratri fasts, Janmasthami fast and at other occasions.
Ingredients
- 150 gm Singhara Flour
- 100 gm Arbi
- As per taste Rock Salt
- 1 tbsp Coriander Leaves (Finely Chopped )
- For Deep Frying Ghee (or vegetable oil)
Servings: puri
Instructions
Singhara Flour and Arbi Puri Recipe Video:
- Watch the following video to learn how to make Singhara flour and Arbi puri for your Vrat.
Singhara Flour and Arbi Puri Recipe - Step by Step Instructions:
- Properly wash Arbi and then boil.
- When it comes at room temperature, peel it and mash it.
- Add this mashed Arbi, rock salt and finely chopped coriander leaves in Singhara flour.
- Knead this flour to make a tight dough. You can add small amount of water if required.
- Heat oil in a Kadahi or a fry pan.
- Make small balls from the dough and roll with rolling pin to make poori.
- Deep fry each poori in hot oil at low flame till light pink or brown.
- Serve Singhara Arbi Poori hot directly or with any falahari vegetable, raita and chutney.
Recipe Notes
- If you don't eat Arbi, you can replace it with Potato (aloo).
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Try this Puri recipe and write me your feedback in comment area below.
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