Singhara Ke Atta Ki Puri Aur Aloo Paneer Ki Sabzi ( Water Chestnut Flour Puri And Potato And Cottagecheese Sabzi)

This particular recipe is made during vrat (fasting) in India on occasions like ‘ Janmastami’, or ‘ Navratri’. InIndia people are not supposed to have ' Anna' (Foodgrain). There are varities of nongrain food which are prepared during ' Vrat' and usage of Sunghare ka atta is very common.

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Sapna Shaw's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
30 mintues
Cooking Time: 
45 mintues

Complexity: 
Medium


Ingredients: 
(For singhare ki puri)
Singhara ka atta (water chestnut flour ) 150 grams(5.5 ounce)
Refined oil 100 millilitre
Potato 50 grams (2 ounce,boiled)
(for aloo aur paneer ki sabzi)
Aloo (Potatoes) 100 grams (3.5 ounce, boiled and quatered)
Paneer cottage cheese) 100 grams (3.5 ounce, cut in small pieces)
Coriander leave 1 tablespoon (finely chopped)
Green chillies 2 pieces (chopped)
Black pepper powder ½ tablespoon
Salt ½ tablespoon
Directions: 
Method (singhare ki puri)
Sieve singhare ka atta in a bowl, add the mashed potatoes and 2 tablespoon of refined oil and knid well. If required then put 2-3 tablespoon of water.
Make small balls and flatten it by palm like’ Puri'. Heat oil in a karahi and fry the puri till they turn light brown.
Method ( Aloo aur paneer ki sabji)
In a pressure cooker put some refined oil. Add paneer and sauté for 2-3 mintues.
Then add the boiled potatoes, salt, chopped coriander leaves, Green chillies, black pepper powder and ½ cup water and put the lid on. With one whistle our aloo aur paneer ki sabzi is ready
Footnotes: 
People having diabetic problem can substitute potatoes with Boiled Colcassia or boiled raw banana.