singhare ka atta/chestnut flour • grated mawa • powdered sugar • finely chopped nuts like pista, badam, chironji • Milk as required to make the batter • Oil or ghee for deep frying • sugar • water • A strands of saffron • rabdi for garnishing
singhara flour • small boiled and mashed potato • grated ginger • roasted cumin powder • oil • Rock salt to taste • chopped coriander leaves • Water • Ghee for applying
singhare ka atta (water chestnut flour) • boiled mashed potatoes • green chillies Finely chopped/ crushed • Cumin powder • oil • Salt / Rock salt to taste • Water to bind the dough • Oil to deep fry pooris as required
Water chestnut flour/singhare ka atta - • Raw potato - big (cut into very small pieces) • Rock salt/ sendha namak - • Black pepper ,(crushed) • Oil for frying
medium size boiled potatoes • singhare ka atta(water chestnuts flour) • Sendha namak(rock salt) as per taste • Red chilli powder as per taste • cumin seeds(jeera) • ghee • soaked tarmarid • Sugar/jaggery as per taste • red chilli powder • sendha namak(rock salt) • freshly chopped coriander leaves • large size tomato •
chestnut flour/ singhare ka ataa • buckwheat flour/ kuttu ka ataa • finely chopped ginger • finely chopped green chillies • Sendha namak • Water to make the batter and for soaking the vadas • Oil for deep frying • curd • sugar • Sendha namak • roasted jeera powder • amchur chutney •