Singhada
Veg
Vegan
A delicacy made from water chestnut flour, often prepared as a festival treat and enjoyed as a snack.
Cuisines
Kumaoni
Best for
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | singhada (water chestnut) flour |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | rock salt |
| 1 teaspoon | black pepper powder |
| 1 tablespoon | chopped coriander leaves |
| 1 | green chili, finely chopped |
Instructions
- 1 In a bowl, mix the singhada flour with water to make a smooth batter without lumps.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add the green chili and sauté for a minute.
- 5 Pour the singhada batter into the pan, stirring continuously to avoid lumps.
- 6 Add rock salt and black pepper powder, and continue to stir.
- 7 Cook the mixture on low heat until it thickens and leaves the sides of the pan.
- 8 Garnish with chopped coriander leaves and serve hot.
Tips
Adjust the consistency of the batter by adding more water if needed. Serve with yogurt for a refreshing taste.