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Singhare ki Puri for Ekadashi — Water Chestnut Flour Puri (No Grain, No Onion, No Garlic)
Singhare ki Puri is one of the most beloved bread preparations in the Hare Krishna Ekadashi tradition. Made from singhara atta (water chestnut flour) combined with mashed boiled potatoes and deep-fried to a glorious puff in pure ghee, these puris are crispy on the outside, tender within, and carry a distinctive nutty sweetness unique to water chestnut flour that is impossible to replicate with wheat. In devotee communities across North India, West Bengal, and the global Hare Krishna network, singhare ki puri is synonymous with a proper Ekadashi thali — it pairs beautifully with makhana raita and lauki ki sabzi to create a complete, nourishing fasting meal. Water chestnut flour (singhara ka atta) is derived from the dried and ground corm of the water chestnut plant, a tuber, not a grain — making it naturally compatible with Ekadashi fasting as observed by ISKCON devotees following Vaishnava Ekadashi fasting principles. The technique of incorporating mashed potato into the dough is essential: it gives the puris pliability, ensures they puff evenly, and makes the dough easier to roll on a lightly greased surface without crumbling.
Why This Recipe Is Ekadashi Approved
Singhara atta (water chestnut flour) is ground from the dried corm of Trapa natans, a water chestnut — a tuber-derived flour, not a grain flour. Vaishnava scripture (Padma Purana) prohibits anna (grain) on Ekadashi; since singhara flour is a root and corm derivative, it falls entirely outside this prohibition. Potatoes are a tuber and are explicitly permitted on Ekadashi. Sendha namak (rock salt) replaces iodised salt. Ghee is the traditional Vaishnava frying medium — pure, aromatic, and sattvic. No onion, no garlic. This preparation follows the Ekadashi fasting standards followed by ISKCON devotees.
🙏 Srila Prabhupada's Guidance: Srila Prabhupada emphasised that Ekadashi fasting must be observed without grains but that devotees who cannot fast completely should take light, sattvic grain-free preparations. Singhare ki puri — fried in pure ghee, seasoned with rock salt, free from all prohibited ingredients — exemplifies the Vaishnava standard of nourishing the body while purifying the mind during this sacred fast.
Ingredients
- 2 cups singhare ka atta (water chestnut flour)
- 2 medium potatoes, boiled and mashed smooth (about ¾ cup mashed)
- 1 tsp sendha namak (rock salt)
- ½ tsp freshly ground black pepper
- 1 green chilli, very finely minced (optional)
- Ghee for deep frying (about 2–3 cups in a deep kadai)
💡 Key Tip
Singhara dough lacks gluten, so rolling requires a greased surface and gentle hands. Do not over-knead or the puris will be tough. Frying in well-tempered ghee at medium heat (not high) ensures even puffing without burning. Serve puris fresh from the ghee for best texture.
Nutritional Note
Singhare ka atta is naturally gluten-free and rich in potassium, fibre, and antioxidants. Potatoes provide potassium and sustained carbohydrate energy. Deep-frying in pure ghee adds healthy saturated fat that supports digestion. Suitable for all Ekadashi fasts and Navratri vrat observances.
Step-by-Step Instructions
- 1
Make the Dough
In a wide mixing bowl, combine singhare ka atta, mashed potatoes, sendha namak, black pepper, and green chilli if using. Mix well using your hands. The potato moisture binds the dough — work it until it is smooth and pliable. If it feels dry and cracks, add 1–2 tsp water; if too sticky, dust lightly with singhare ka atta. The dough should be firm, not soft.
- 2
Rest the Dough
Cover the dough with a clean cloth and rest for 10 minutes. This allows the singhara flour to hydrate fully, making rolling easier and resulting in puffier puris.
- 3
Divide and Roll
Divide the dough into 12 equal portions and roll into smooth balls. Grease your rolling board and rolling pin lightly with ghee — singhara dough does not contain gluten and cannot be rolled dry. Gently roll each ball into a small round of about 3–3.5 inches diameter, with even thickness. Do not press too hard.
- 4
Heat Ghee for Frying
Heat ghee in a deep, heavy kadai over medium heat. To test the temperature, drop a small piece of dough into the ghee — it should rise to the surface within 2–3 seconds. If it sinks and stays down, the ghee is not hot enough; if it browns instantly, reduce heat.
- 5
Fry the Puris
Gently slide one puri at a time into the hot ghee. Press lightly with a slotted spoon to encourage puffing. Fry for 1–2 minutes on the first side until golden, then flip and fry the other side for 1 minute. The puri should be golden-brown and slightly puffed. Remove and drain on a paper towel or clean cloth. Serve immediately.
🪷 Offer to Krishna First
Before honouring this prasadam, offer it to Lord Krishna with love. Place the preparation before a picture or deity of Krishna and offer it with a sincere heart, chanting Hare Krishna. Food offered to Krishna becomes prasadam — sanctified food that nourishes both body and soul.
Make your cooking a meditation — chant the Hare Krishna maha-mantra while you prepare this offering: Hare Krishna Hare Krishna Krishna Krishna Hare Hare / Hare Rama Hare Rama Rama Rama Hare Hare. You can also play bhajans from our bhajans collection while cooking.
Related Pages
Frequently Asked Questions
About This Recipe
- Following Srila Prabhupada's Ekadashi standard (Yamuna Devi's Lord Krishna's Cuisine)
- Consistent with ISKCON Desire Tree's Ekadashi food guidelines
This recipe is prepared according to the Ekadashi fasting standards followed by ISKCON devotees.
