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During the 9-day-long Navratri or any fasting day, people of all ages love to enjoy the delicious Singhare ki Poori. Simple ingredients like water chestnut flour, sendha namak, green chillies, cumin powder, and potatoes are used to make this fried flatbread, which gives it a great flavour. It can be served as a main course during auspicious days like Diwali, Holi, Navratri, Shivratri and even for family get-togethers otherwise. This bread goes great with curries of any kind, including spicy vegetable dishes like aloo sabzi and alike. If you are planning to make singhare ki poori this Chaitra Navratri, then these tips will help you make perfect pooris.
Avoid Using Dry Flour
Never roll out a poori with dry flour. Why? This is because the dry dough may sink to the bottom of the oil when it is applied to the doughballs during the rolling of the pooris. Additionally, the dry flour will stick to the pooris while deep-frying, ruining the overall flavour.
Use Mashed Potatoes
Mashed potatoes are one of the key components of singhara atte ki poori. It facilitates the rolling of the dough and the frying of the poori by providing the flour with the essential binding. If you use too much water, the dough may get sticky and you could have trouble rolling the poori. As a result, it's critical to knead the dough with less water.
Knead To Perfection
One way to make sure the flour uses less water is to combine it with mashed potatoes and give it a good knead. This will improve the taste and give the poori a crisp texture. To get the ideal consistency for the poori, the singhara flour must be well kneaded. To guarantee that the dough has the proper texture, thoroughly knead the flour.
Allow The Dough To Rest
Let the dough rest for ten minutes after kneading it. Ensuring that the pooris are clear of cracks is crucial. To make sure the pooris puff up when cooked, roll them with gentle hands. The dough should be rolled out using a rolling pin, and then fried until crispy and light brown.
The Oil Temperature Matters
It is important to use very hot oil while frying pooris. This will keep them from becoming greasy or soggy. You can verify it beforehand. Just before dipping pooris into the oil, drop a little piece of dough inside; it should sizzle and rise to the top right away.
Practise Safety
Naturally, you must be aware that you simply cannot throw the flat poori in the oil while performing all of this. It could be harmful. The ideal way is to hold the poori vertically and carefully drop it from the side into the oil.
