Singhara Atta Ka Pakora

The festival of Navratri deserves special flavours and a special Vrat Recipe! Discover how Chef Pallavi Nigam, cooks a simple yet delicious dish of Singhara Atta Pakora made with Desi Atta Company’s Singhara Atta.

Singhara Atta Ka Pakora

In a big bowl, add the singhare ka aata.

Add water slowly to make pouring consistency batter add a little salt to it.

In another bowl, add mashed boiled potatoes, namak, jeera powder, amchoor, dhaniya, grated ginger, peanuts, mix well.

Make roundels of it.

Heat oil to deep fry.

After oil is hot, dip the prepared roundels in batter and fry until golden brown.

Pallavi Nigam Sahay

Pallavi Nigam Sahay

Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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