My sister-in-law, Bhavna, fasts all 9 days of Navaratri. She eats only once a day and that too food that does not involve any grain (dhaan). And she does not like Sabudana, so stuff like Sabudana Khichadi or Sabudana Wada are out.
What she prefers is roti or puri made with Rajgira Atta (Amaranth Flour) or Shinghada Atta (Water Chestnut Flour). This is the recipe for Shinghade ki Puri (or Shingare ki Puri).
Makes: 6 Small Puris
- Shinghada Atta – 1 Cup
- Potato – 1 Small
- Red Chilli Powder – 1/4 tsp
- Sendha Namak or Rock Salt – To Taste
- Oil for Deep Frying
- Water for Kneading the Dough
- Boil the potato.
- Peel and mash the potato to a smooth paste consistency.
- Mix together the potato, red chilli powder, sendha namak, and shinghada atta.
- Add 1 tbsp oil and mix well.
- Add water as required and knead into a firm dough.
- Cover with a damp cloth and let rest for 15 minutes.
- Divide the dough into 6 equal portions.
- Roll each portion into a small puri about 2.5″ in diameter.
- In a wok or kadhai, heat about 1 cup oil.
- Fry each puri till it is golden brown.
- Serve hot with aloo ki sabzi, paneer ki sabzi, or dahiwale arbi.
- Ensure that the dough is firm or the puris will absorb a lot of oil.