Ingredients:
2 cups Singhare Ka Atta or Waterchestnut Flour 2 medium potatoes, boiled, peeled and mashed sendha namak / rock salt to taste1/2 cup dhaniya/Cilantro leaves, chopped 1-2 green chillies, chopped fine – optional
Method:
Knead all the above ingredients into a dough. Mix all the ingredients before you add water as potato will also aid in some binding. Add water slowly as this flour is different from regular flour and needs less water.
Make small ball out of this and roll / pat them into puris.
Deep fry the puris in oil / ghee till golden.
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