Pageviews past week

Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas



Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.



Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack


Ingredients :--

  1. 1 kg water chestnut/ singhada
  2. 2  tbsp roasted chana powder
  3. Salt as per taste
  4. Chopped green chili 1 tbsp
  5. Chopped ginger 1 tbsp
  6. Chopped onion 2 tbsp
  7. Chopped coriander 2 tbsp
  8. Red chili powder 1 tsp
  9. Coriander powder 1/2 tsp
  10. Cinnamon 1 piece 
  11. Cloves 4
  12. Black pepper corn 4
  13. Black cardamom 1
  14. Green cardamom 2 
  15. Ghee 1 tbsp
  16. 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:--

  1. Do not use mixer grinder other wise the singhada gets runny.
  2. Add spices as per your taste or choice.
  3. you can add roasted gram flour besides chana powder.

9 comments:

  1. Simply an amazing recipe Hem Lata. I've tasted boiled singhada when I was studying in India. Would never have thought of making something delicious out it.

    ReplyDelete
  2. Leland look so soft melt in mouth.. never thought we can make kebabs using singhada.. wonderful share

    ReplyDelete
  3. I must say you are kebab queen. How many varieties of kebab you have made. Have never tasted singhada though I have used the flour. Kebab look so delicious.

    ReplyDelete
  4. Love this one, never thought of making a kebab with singhada. Love these kebabs as they are shallow fried.

    ReplyDelete
  5. This is unique and must be flavorful. Peeling of water chestnut must be difficult but these melt in mouth kebabs are worth trying...

    ReplyDelete
  6. Unique and flavorful recipe. Never tried with water chestnut . I would love to try these sometime.

    ReplyDelete