Singhare ke Pakore
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This is a delicious deep fried delicacy for the days of fasting. 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.
- Singhara flour 1 cup
- Potatoes 3-4
- Green chili 5-6
- Sendha namak (rock salt Amazon Link) 1 ½ tsp
- Water about ½cup
- Ghee/oil for deep frying
Method of preparation
- Wash, remove the stem and finely chop the green chilies.
- Wash, peel of and finely chop the potatoes .Wash chopped potatoes thoroughly and leave them on the sieve for 2-3 minutes to remove the extra water.
- In a bowl take chppped potatoes, sendhs namak, chopped green chilies, and Singhara flour, and mix well . Now add little water and mix well , potatoes shoud be perfectly coated with the batter .
- Heat oil/ghee in a frying pan on medium heat. Pour spoon full of batter into the oil, pour 7-8 pakoras, fry until they are redish brown in color (takes about 12-14 minutes).
- Drain them to the kitchen towel.
Serve hot pakoras with plain yogurt.
This is a special delicacy for the days of fasting.
Variation: Kuttu pakoras can be made with the same method too.