Singhare ki Poori, Coconut Barfi, Makhan Samosa, Gur ka para and Kesar shrikhand are prepared to enhance the flavour of the zealous celebration.
1 cup Singhara flour ( Water chestnut flour)
¼ cup boiled and mashed potatoes
¼ cup chopped fresh coriander leaves
¼ cup chopped fresh spinach leaves
2 teaspoon of ajwain seeds
1 tablespoon of red chilli powder
2 finely chopped green chillies
3 tablespoon of oil
Salt to taste
Oil for frying
Pressure Cooker, Kadai, Spoon, Bowl
Step By Step Method
Combine all the ingredients and knead into a smooth and tough dough with minimal water unlike for a ball of dough made from wheat flour. Then divide the kneaded dough into equal sized balls to make pooris. Shape the small ball into an even circle on your palm. Repeat the same with the remaining balls. Heat oil in a kadai and now deep fry the poori till it gets cooked with a dark brown hue. Relish these delicacies now.