Pageviews past week

Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas






Usually we make poori, paratha or cheela using singhada flour and with that we use potatoes or arvi for binding. 

When we want to make crispy poori we need to add some ghee or oil that gives it nice crunchy taste and texture. But it is not easy to handle. 

I made singhada papdi chat and for topping I used fresh singhada, potato which is served with sour cream and mooli patta chutney. 

It turned out to be super delicious.


Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack


Ingredients :--

1 kg water chestnut/ singhada

2  tbsp roasted chana powder

Salt as per taste

Chopped green chili 1 tbsp

Chopped ginger 1 tbsp

Chopped onion 2 tbsp

Chopped coriander 2 tbsp

Red chili powder 1 tsp

Coriander powder 1/2 tsp

Cinnamon 1 piece 

Cloves 4

Black pepper corn 4

Black cardamom 1

Green cardamom 2 

Ghee 1 tbsp

Oil for shallow frying 


Recipe Procedure:--

First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.

Now drain out the excess water and grinned in a mortar passel or use Sil Batta .

Dry roast the whole spices and grinned into fine powder. keep aside.

Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.

Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,

Serve hot with green chutney and grated radish and sliced onion along with lemon veges.


Notes:--

Do not use mixer grinder other wise the singhada gets runny.

Add spices as per your taste or choice.

you can add roasted gram flour besides chana powder.