ऐसे बनाएं सुपर टेस्टी सिंघाड़ा फ्राई |Singhara Fry Recipe|Stir Fried Water Chestnuts|Chestnut Recipe
Recipe Information
Singhara Fry
Cultural Context
Singhara Fry, originating from India, is a popular snack made from water chestnuts and singhara flour. Traditionally enjoyed during fasting periods, these crispy fritters are celebrated for their unique texture and flavor. Today, they are a favorite at parties and gatherings, often served with tangy chutneys, showcasing the versatility of Indian street food.
singhara flour
🥗Healthier: oat flour
💰Cheaper: all-purpose flour
Oat flour is healthier while all-purpose flour is more accessible.
water chestnuts
🥗Healthier: jicama
💰Cheaper: canned water chestnuts
Jicama provides a similar crunch, while canned options are budget-friendly.
Wash the water chestnuts while they are still in their peel.
Put 1 cup of water in a pressure cooker and boil the water chestnuts for 3 minutes after the first whistle.
Remove the boiled water chestnuts and place them in a plate.
Heat a pan on low medium and add 2 tablespoons of desi ghee.
Add the boiled water chestnuts to the pan and fry them until golden brown for about 5 minutes.
Set the fried water chestnuts aside.
In the same ghee, add the finely chopped onion and 15 cloves of garlic.
Turn the gas on low medium and stir the onions and garlic until they become golden brown, being careful not to brown them too much.
Add the chopped capsicum and the fried water chestnuts to the pan.
Add 1 cup of green onions and turn the gas on medium.
Add spices according to taste and mix everything well, cooking for 5 minutes while keeping the vegetables crunchy.
Turn off the gas and squeeze half a lemon over the mixture, mixing well before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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