Singhare atta pakoda

Name: Singhare atta pakoda
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup singhara atta; 3-4 medium sized potatoes; 1/2 cup chopped coriander leaves; 2-3 chopped green chillies; 1 tsp ginger chilli paste; 1 Tbsp salt; 1 tsp black pepper powder; 1 tsp cumin seeds; 1 tsp garam masala; 1/2 lemon juice; 1 tsp sugar; Oil as required for frying

Asmita Rupani @Tastelover_Asmita

Rajkot

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During fast, vrat or upvaas one feels to have something very tasty, delicious and salty then at that time you can prepare singhara atta pakoda. Singhara atta pakoda are made from singara atta (water chestnut flour) and spiced boiled potatoes. Singara also known as water caltrop or water chestnutt is an aquatic fruit that is eaten raw, boiled or as flour. It is very nutritious and highly rich in protein and calcium. This is easy to make and it is so delicious.

Asmita Rupani @Tastelover_Asmita

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Ingredients

20 minutes

2 servings

1 cupsinghara atta
3-4medium sized potatoes
1/2 cupchopped coriander leaves
2-3chopped green chillies
1 tspginger chilli paste
1 Tbspsalt
1 tspblack pepper powder
1 tspcumin seeds
1 tspgaram masala
1/2lemon juice
1 tspsugar
Oil as required for frying

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Steps

20 minutes

1

Boil the potatoes. Wait till they have cooled down, then mash them coarsely.
2

Add cumin seeds, chopped coriander leaves and chopped green chillies.
3

Add garam masala, salt, sugar and lemon juice.
4

Add black pepper powder, ginger chilli paste and singhara ka atta.
5

Mix all the ingredients and knead the mixture into a dough.
6

Heart oil in a pan or kadai. Test the oil by dropping a very small piece of the dough into the oil. If it comes up the oil is hot. Now add the dumplings into the oil and cook them on medium heat till they turn golden brown.
7

Take the dumplings out when they are cooked and place then on absorbent paper to drain the oil.
8

Singhara atta pakoda are ready. Serve them hot with curd.
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