4.82 from 153 votes

Singhare Ke Pakore are made by deep frying a mixture of Singhare Ka Atta (Water Chestnut Flour) and boiled spiced potatoes.

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 as a substitute for flour in preparing various dishes during vrats (fasts) & festivals.

Singhare ke pakore can be served with Coriander Chutney, Tamarind Chutney or Tomato Ketchup.

To make Singhare Ke Pakore at home follow the detailed step by step recipe with photos posted below.

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Singhare Ke Pakore Recipe

Deep Fried Dumplings made from Singhade Ka Aata (Water Chestnut Flour) and spiced boiled potatoes.

4.82 from 153 votes

Recipe Info

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Category Snacks

Cuisine Indian

Ingredients For Singhare Ke Pakore Recipe

1 Cup Singhare Ka Atta (Water Chestnut Flour)
4-5 Medium Sized Potatoes
1 Cup Coriander Leaves (Cilantro or Dhaniya)
2 Green Chillies
1 Teaspoon Salt
1 Teaspoon Black Pepper Powder (Kali Mirch)
1 Teaspoon Cumin Seeds (Jeera)
1 Cup Cooking Oil

Step By Step Instructions for Singhare Ke Pakore Recipe

Boil the potatoes. Wait till they have cooled down, then mash them coarsely.
4-5 Medium Sized Potatoes
Finely chop the green chillies.
2 Green Chillies

Mix singhare ka atta along with 1/2 cup of water in a bowl. Add the green chillies, salt, black pepper powder and cumin seeds.
1 Cup Singhare Ka Atta (Water Chestnut Flour), 1 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Cumin Seeds (Jeera)
Also add finely chopped coriander leaves.
1 Cup Coriander Leaves (Cilantro or Dhaniya)
Mix all the ingredients and knead the mixture into a dough. Divide the dough into small equal portions.

Heat oil in a pan or kadai. Test the oil by dropping a very small piece of the dough into the oil. If it comes up the oil is hot. Now add the dumplings into the oil and cook them on medium heat till they turn golden brown.
Take the dumplings out when they are cooked and place then on absorbent paper to drain the oil.
Singhare ke pakore are ready. Serve them hot with coriander chutney.

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