Singhare ke Cheele

इस व्यंजन को हिन्दी में पढ़ें

Singhara, also known as water chestnut, is rich in carbohydrate, starch , vitamin B6, riboflavin etc. In India they are eaten raw, and also boiled. Singharas are most commonly used in delicacies made for fasting days. During this time of year fresh Singhare are easily available in India but singhara flour can be found in grocery stores all around the year. You can also use buckwheat flour (kuttu ka aata) to make cheelas if you do not find singhare ka aata . Serve these delicious cheelas with dahi ke aloo.

singhare ke cheele

(makes 10-12)

  • Singhara flour ¾ cup
  • Green chili 1-2
  • Sendha namak ½ tsp
  • Oil 1 tbsp
  • Water about 1 cup

Method of preparation

  1. Wash, remove the stem  and finely chop the green chilies.
  2. In a bowl take Singhara flour, sendhs namak, and chopped green chilies, add about ¾ cup water and mix well . We do not need very thick batter for the cheelas; add more water if needed.
  3. Heat the griddle(flat tawa), take one table spoon of batter and spread it into a circle (about 3 inch diameter).
  4. Sprinkle a little oil, and cook it from both sides.

Serve hot cheela with Dahi ke aloo.

This is a special delicacy for the days of fasting.

click here for more Fast( vrat/ upwas) recipes