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 Chillis
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(250 gm) Singhare Ka Atta (Water Chestnut Flour), 1 Teaspoon Black Pepper Powder, 1 Teaspoon Cumin Seeds (Jeera)
Also add finely chopped coriander leaves.
1 Cup Coriander Leaves (Dhania)
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.