Singhara chaat recipe
Singhara chaat recipe is a crunchy, tangy winter snack made from water chestnuts, spices, herbs, and chutneys - light, healthy, irresistible, Indian classic
Ingredients
FOR COOKING SINGHARA
- 500 gram Singhara/water chestnut
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1 green chilli (chopped)
- 1/4 tsp black pepper powder
- 1/2 tsp coriander powder
- Black salt to taste
FOR SPRINKLING WHILE SERVING
- Roasted cumin powder
- Lemon juice
- Green chutney
- Coriander leaves
Instructions
- Steam cook Singhara for 15-20 minutes or until they turn little soft.
- Peel them.
- Heat oil in a pan and add cumin, green chilli, black pepper powder and coriander powder. Saute.
- Add Singhara and black salt.
- Saute for a minute or two.
- Add to the serving plate.
- Sprinkle roasted cumin powder, green chutney, lemon juice and coriander leaves.
- Enjoy.
Notes
- You can also pressure cook Singhara for 1-2 whistles or boil them but steaming should be preferred because it retains more nutrients and natural sweetness. Keeps the flesh firm by preventing water logging and turning them soggy.
- What spices you add is your personal choice. You can go for turmeric powder, red chilli powder, chaat masala and garam masala as well.
- We have used our homemade green chutney premix to make green chutney for drizzling out.