Water Chestnut flour pakore
HOW TO MAKE SINGHARE KE AATE K PAKORE
Navratri , is a festival dedicated to the worship of Hindu deity Durga. In many parts of India from first day of Navratri, durga puja begins and its celebration continues for 9 days and on the tenth day, Vijayadashmi is celebrated. In 9 days of navratri, nine forms of devi is worshiped. In western states of India, Navratri is a major festival and is celebrated with great excitement. In navratri many people eat food once a day and worship goddess durga. In one time meal, people eat kuttu (buck wheat flour) chapatti, pakore or singhare (water chestnut flour) chapatti or pakore. In this meal, specially I am not going to use asafoetida and turmeric powder.
So, lets prepare this delicious pakore for Navatri.
Ingredients Required: –
- Potatoes – 4 (boiled and peeled)
- Singhare ka atta – 150 gm
- Sendha namak – as per taste
- Red chili powder – 1 tsp (or as per taste)
- Garam Masala – 1/2 tsp
- Dried coriander powder – 1 tsp
- Fresh coriander leaves – 1 tbsp
- Curd – 1 small cup
- Oil – to deep fry
- Water – as required (to coat potato slices with flour)
- First of all, cut potato in to round slices and keep aside in bowl.
- Sieve the flour in the same bowl in which potato slices are there.
- On the other hand, heat oil in deep pan for deep frying.
- Add salt, red chili powder, garam masala, dried coriander powder, and mix well with firm pressure so that potato slices don’t break.
- Now add little water if required so that flour coat the slices. Add coriander leaves and mix well.
- Now slowly, add slice by slice in warm oil and deep fry them till brown.
- In this quantity you have to do this process in 2-3 batches.
- After frying, take out on absorbent paper and then serve them.
- It’s ready to be served hot with curd. You can also serve it with green (coriander) chutney or with tomato chutney which you can search on my blog from search tab.
Enjoy… these navrati and may goddess Durga fulfill all your wishes 🙂
- You can add green chili to enhance taste.
- Don’t fry the pakore more else they will turn dark brown and will not sour.
- Instead of chestnut flour, you can also use buckwheat flour. In both the cases procedure is same.
- I am not using buckwheat flour, the reason is it;’s tendency is warm and some people are not able to digest it.