Meramandi

Jiwa 30 Degree Singhada Flour 200g - 200g, JivaJiwa 30 Degree Singhada Flour 200g - 200g, JivaJiwa 30 Degree Singhada Flour 200g - 200g, JivaJiwa 30 Degree Singhada Flour 200g - 200g, JivaJiwa 30 Degree Singhada Flour 200g - 200g, JivaJiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva
Jiwa 30 Degree Singhada Flour 200g - 200g, Jiva

Jiwa 30 Degree Singhada Flour 200g

₹ 199 / Pack

₹ 299

33%

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Use By Date02/26

Ingredients:

 

Water Chestnut (Singhada)

 

Directions:

 

Make a smooth dough with one cup Jiwa 30 Degree Flour and warm water. Cover and set aside for 10 mins. Divide the dough in equal portions, dust it with flour and roll out. Place the rolled out dough on a preheated tawa and cook on both sides. Place over and open flame until the roti puffs. Servce hot with ghee or butter.

 

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Actual product packaging and materials may contain more and different information than what is shown on our app or website. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

 

 

Product description

Need a flour to support your fasting journey? Look no further than 'Jiwa 30 Degree Singhada Flour’. Cold pressed to retain essential nutrients, this fasting + gluten free + baking flour retains 7% more fiber compared to other market flours. From rotis to baked recipes, our waterchestnut flour promises a fulfilling experience in every bite!

From the manufacturer

Jiwa Logo
 
30 Degree Singhada Flour
30 Degree Singhada Flour
30 Degree Singhada Flour
 

Singhada Poori

Cooking Instructions:

 

  • In a bowl, mix 1 cup ‘Jiwa 30 Degree Singhada Flour’ along with 2 tbsp mashed potato, 1/2 tsp cumin seeds, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped coriander
  • Add 1 tsp ghee to the dry ingredients and mix well
  • Gradually add water, knead into a firm dough and let it sit for 10 mins
  • Divide dough into equal portions, roll out into thin circles
  • Heat oil in a deep pan on medium-high flame and fry the poori's one at a time, gently pressing with a spoon to puff up
  • Flip and fry until golden brown