17 October, 2013

Singhare ki Chat

Water chestnut cooked in little oil and seasoned with herbs and spices for a tangy flavor.

Water Chestnut (Singhare): 1kg
Oil: 2 tablespoon
Cumin seed: 1/2 teaspoon
Freshly ground black pepper: pinch
Chat Masala: 1/2 teaspoon
For the green paste:
Coriander: handful
Ginger: 1 inch piece
Green chili: 1
Lemon juice : 1 tablespoon
Salt to taste

Peel water chestnuts and wash them thoroughly. Cut them into halves.
Meanwhile, bring all the Green paste ingredients in a blender and make a smooth a paste.
Take oil in a kadai. Add cumin seeds. Once the seeds starts cracking up, add singhare in the kadhai (wok). Add salt and pepper and toss it well. Cover it with a lid and let it cook on a low flame for around 8-10 minutes. By this time, the singhare would become tender. Keep stirring in between to avoid getting it charred.

Open the lid and add the green paste. Stir it well so that all the singharas get coated with the green paste evenly. Sprinkle some chat masala

Turn off the heat and garnish it with chopped coriander.

Your yummy singhare ki chat is ready to serve.

NOTE: If the water chestnut is not too fresh, you would need to boil it before continuing with the above process.

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