Shingoda’s purees are the best option to have it with farari / farali sabjis or just having with curd also, the recipe which I have shared is the most easy and instant to make.
Requirements:
Waterchestnut / Shingoda Flour : ½ Cup
Salt / Sindhalun to taste
Oil : 1 Tea Spoon
Water for kneading
Oil / Ghee for deep frying
Process:
Step 1: Mix the shingoda’s flour, salt and oil well.
Step 2: Add water slowly to knead a soft dough.
Step 3: Make small balls from the dough.
Step 4: Heat oil in a frying pan.
Step 5: Roll small purees from each balls.
Step 6: Fry the purees in oil till they turn golden brown.
Step 7: Remove them on soaking paper.
Step 8: Serve them with farali sabjis or curd.
Tips:
1 : Unlike our usual doughs’ of rotis and theplas, the dough of farari purees and theplas need not be kneaded 30 to 45 minutes prior to that of cooking; just knead them whenever you are going to cook them and serve.
2 : To fry this purees in ghee is completely optional.
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