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+ servings

Singara atta mathri in air fryer




  • 2 cups singhara atta (water chestnut flour)
  • 1 large potato boiled, peeled and mashed
  • ¼ cup ghee
  • Salt to taste
  • Cold water to knead the dough


  • In a large bowl, combine singhara atta, mashed potato, and salt
  • Add ghee and rub it well to make a crumbly mixture
  • Slowly add water and knead it to form a stiff dough. Let the dough rest for 25-30 minutes
  • Pinch out a lemon-sized dough and place between two baking sheets. Roll into a thick disc
  • Prick the rolled dough using a fork. Use a cookie cutter or sharp bowl and cut out small circular discs
  • Preheat air fryer at 180℃ for 2 minutes
  • Place the mathris on the air fryer tray and air fry for 8-10 minutes, flipping once at the 5-minute mark
  • Let the mathris cool down completely before storing in an air-tight container


The time taken for the mathris to cook varies with the air fryer brand. Keep an eye after 5 minutes to see if it is done