Chili Singhara Recipe | Indo-Chinese Water Chestnuts
Chili Singhara is a crispy, flavourful snack made with water chestnuts, perfect for enjoying as a tea-time treat or appetiser.
Ingredients
FOR STEAMING AND FRYING SINGHADA
- 500 grams Chestnut/Singhada
- 1 tbsp cornflour/cornstarch
- 1 tsp oil
- Salt to taste
- 1/2 tsp black pepper powder
FOR TEMPERING
- 2 tbsp oil
- 1 bell pepper (cut into cubes)
- 1 big onion (cut into cubes)
- 1 tbsp ginger garlic paste
- 1 tbsp green chili paste
- 1 tbsp white vinegar
- 1 tsp soy sauce
- 2 tbsp tomato ketchup
- Salt to taste
- 1/4 cup Cornflour/cornstarch slurry (2 tbsp cornstarch + 1/4 cup water)
- Spring onion greens and white sesame seeds for garnish
Instructions
STEAMING AND FRYING CHESTNUTS
- Steam chestnuts for 30 minutes. Alternatively you can boil them.
- Remove their skin and put them in a bowl.
- Add cornstarch/cornflour, black pepper powder, salt and oil. If planning to deep fry them, no need to add oil at this stage.
- Mix well.
- Put in the Air Fryer basket and air fry @180° C for 15 minutes or until chestnuts slightly turn brown and crisp. Keep aside
MAKING OF GRAVY
- Heat oil in a pan.
- Add onions, capsicum, ginger garlic paste and salt.
- Saute on high heat. Don't let the onion and capsicum loose their crunch.
- Add soy sauce, green chilli paste, white vinegar and tomato ketchup. Mix well.
- Add cornstarch/cornflour slurry.
- Then add fried chestnuts.
- Cook for a short time until sauce thickens.
- Add spring onion greens and white sesame seeds.
- Mix and enjoy hot.
Video
Notes
- Steaming chestnuts instead of boiling will help the chestnuts in retaining their nutrients, so prefer steaming.
- Instead of or in addition to green one, you can also add red and yellow bell peppers.
- Be careful while adding salt because sauces too have salt in them.