Kneading dough
Rinse the potatoes very well in fresh water. Then add them to a 2 liter pressure cooker. Add enough water covering the potatoes. Also season with a few pinches of edible rock salt.
Steam or pressure cook the potatoes for 3 to 4 whistles or until they have softened and are fork tender.
When the pressure drops on its own in the cooker then only open the lid.
Remove the cooked potatoes with pasta tongs and set them aside on a plate. Ensure that the potatoes are drained well of water.

When warm, peel and mash the potatoes with a fork or a potato masher in a bowl. Add the water chestnut flour, minced green chillies, cumin powder, edible rock salt and oil mix the ingredients first.add very little water about 1 to 2 tsp and begin to knead the dough. Don't add water unless required knead the dough and if it looks dry or lumpy in some parts then add little water and knead again the dough should be smooth soft and pliable.

The dough should not be sticky if the dough looks sticky then sprinkle some water chestnut flour and knead again. With a sticky dough you won't be able to roll the puri.

Rolling singhare ki poori:-
Take small or medium sized balls from the dough shape them to a neat ball between your palms. Sprinkle some water chestnut flour on the rolling board and on the dough balls..roll the balls in to small or medium sized pooris.

Don't make thin or thick pooris the thin ones will break when frying and the thick ones will get browed quality from out leaving the inside uncooked. Flying singhare ke atte ki puri heat oil in a kadai for deep frying the pooris.
When the oil is medium hot place the poori gently in the oil...
Ready to serve. (vrat)
Serve with aloo bhaji.