Kuttu Singhare Ki Poori | Buckwheat and Water chestnut Pancakes | कुट्टू सिंघाड़े की पूरी
Kuttu Singhare Ki Poori Ingredients: Kuttu Ka Atta (Buckwheat flour) - 1 cup Singhare Ka Atta (Water chestnut flour) - 1 cup Arbi (Colocasia root) - 250 gm Rock Salt (Sendha Namak) - 1 tsp Peanut Oil for deep frying Method: 1. Wash and Boil Arbi for 3 whistles in Cooker 2. Peel the boiled arbi when it is cold 3. Grate the Arbi 4. Mix Kuttu Atta, Singhara Atta, Rock Salt in Arbi and knead a dough without adding water 5. If the mixture is too dry, add 1-2 tbsp water to knead a smooth dough 6. For nice result, now make a fist and just put it on whole dough. This makes the poori smooth and nice in texture 7. Take small portion from the dough and make a smooth ball by rolling it between the palms 8. Apply little oil on this ball and roll it into thin round using a rolling pin 9. Heat Oil in a kadahi and deep fry the poori by regularly flipping it from both sides till it becomes golden brown from both sides 10. Repeat the same process to make other pooris 11. Serve ...