Singhare ke pakore recipe | vrat ke pakore | Singhare ke aate ke pakore

Singhare ke pakore are easy to make and taste delicious. Vrat ke pakore are made by deep frying a mixture of Singhare Ka Atta (Water Chestnut Flour) and boiled potatoes. They have a soft and melt in mouth texture from inside unlike the pakoras made from besan or gram flour.

Since besan is not used during fasting, ours like buckwheat flour, water chestnut our or amaranth our is used to make pakoras, halwa, pancakes (chilla) and bar. When you feel like having something sweet and salty on your fasts, you can prepare Singhara Pakora.

Singhara, also known as Water Caltrop or Water Chestnut is an aquatic fruit that is eaten raw, boiled or as flour. It is very nutritious and highly rich in protein and calcium. Since this flour is made from a fruit it is widely used in preparing various dishes during Vrats (Fasts) & Festivals.

Singhare ke pakore is the most famous and commonly made during fasting or vrat. These vrat wale pakode are very tasty and easy to make.

Serving suggestion: Serve singhare ke pakore with falahari chutney or raita. Here I have served with falahari chutney.

DISCLAIMER – If you do not consume a particular veggie or spice during Navratri, feel free to leave that out and follow your family vrat guidelines.

#Special Note: Want to reduce cooking time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

recipe card :

Singhare ke pakore recipe | vrat ke pakore | Singhare ke aate ke pakore

Achala
Singhare ke pakore recipe | vrat ke pakore,learn how to make singhare ke aate ke pakore for vrat,fasting etc.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine Indian
Servings 35 pakoras

Ingredients
  

  • 1 cup Singhara flour (water chestnut flour)
  • 4 medium size potatoes boiled & peeled
  • 4 green chilies
  • 2 tbsp coriander leaves
  • Rock salt to taste
  • 1/2 tsp black pepper powder
  • Oil for frying

Instructions
 

  • Collect all the required ingredients.
  • In a mixing bowl, mash the boiled potatoes coarsely.
  • Add the water chestnut flour, green chilies, coriander leaves, rock salt, black pepper powder.
  • Mix all the ingredients very well.
  • Then add little water in intervals and keep on mixing till you get a very very thick batter.
  • It should be thicker than idli batter. It's almost the consistency of a thick potato puree.
  • Heat oil for deep frying in a kadai or pan. It should be medium hot.
  • When the oil is hot slow down the flame on medium-low and shapes small balls from your hands or with a help of a 1 tablespoon, drop the batter in hot oil.
  • Do not place too many pakodas pieces together as either they will burn or not get cooked properly.
  • Keep turning them once in a while with a slotted spoon.
  • Fry till the pakoras are golden and crisp.
  • Once till golden brown drain the singhare pakoras on paper napkins to remove excess oil. 
  • Prepare all of the Pakodas in this same manner.
  • Singhare Ke Pakore is ready.  Serve singhare pakoras hot with falahari chutney, salad, and curd.
Keyword singhara ke pakode
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how to make Singhare ke pakore(Step by step directions with photos) :

1. Collect all the required ingredients.

2. In a mixing bowl, mash the boiled potatoes coarsely.

3. Add the water chestnut flour, green chilies, coriander leaves, rock salt, black pepper powder.

4. Mix all the ingredients very well.

5. Then add little water in intervals and keep on mixing till you get a very very thick batter.

6. It should be thicker than idli batter. It’s almost the consistency of a thick potato puree.

7. Heat oil for deep frying in a kadai or pan. It should be medium hot.

8. When the oil is hot slow down the flame on medium-low and shapes small balls from your hands or with a help of a 1 tablespoon, drop the batter in hot oil.

9. Do not place too many pakodas pieces together as either they will burn or not get cooked properly.

10. Keep turning them once in a while with a slotted spoon.

11. Fry till the pakoras are golden and crisp.

12. Once till golden brown drain the singhare pakoras on paper napkins to remove excess oil.

13. Prepare all of the Pakodas in this same manner.

14. Singhare Ke Pakore is ready.  Serve singhare pakoras hot with falahari chutney, salad, and curd.

recipe notes/tips :

  • The batter has to be thick like a thick cake batter or a thick idli batter.
  • You can make these pakoras using kuttu ka atta (buckwheat flour) also.
  • If you make it like the regular pakora batter or even of medium consistency, otherwise the pakoras split and break while frying.
  • They also absorb a lot of oil if the consistency of the batter is not thick.
  • The consistency should be such, that you can easily shape the pakoras with your hands.

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