How to Cooking Delicious Singada

How to Cooking Delicious Singada Delicious, fresh and tasty.

Singada. The water caltrop is any of three extant species of the genus Trapa: Trapa natans, Trapa bicornis and the endangered Trapa rossica. It is also known as buffalo nut, bat nut, devil pod, ling nut, lin kok, ling jow, ling kio nut, mustache nut or singhada. Today I have made a healthier version of singada by mixing different type of flours.

Eating more filling foods with similar calories as compared with the less filling food is an effective strategy for losing weight.

Health Benefits of Water Chestnut (Singhara) Singhara is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney, and spleen ailments.

It is a bitter, astringent, diuretic, and antiseptic plant.

You can have Singada using 19 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Singada

1. You need of Multi grain wheat atta.

2. Prepare of rice flour.

3. It’s of corn flour.

4. It’s of Salt.

5. Prepare of Oil 2 tbsp for dough.

6. Prepare of Water.

7. Prepare of Oil for frying.

8. Prepare of turmeric powder.

9. Prepare of For stuffing.

10. Prepare of Boiled potato.

11. Prepare of boiled peas.

12. Prepare of cumin seeds.

13. You need of chopped green chillies.

14. Prepare of grated ginger.

15. You need of cashew nuts.

16. You need of oil.

17. You need of chopped coriander leaves.

18. Prepare of black cumin/caraway seeds.

19. It’s of chaat masala.

Some of the reported health benefits are: I have fried to make singada but they don't turn out crisps.

Even the amount of oil you added while kneading the dough plays an important role.

Singhara is also known as water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.

They are abundantly found in the warm temperate areas of Africa and Eurasia.

Singada step by step

1. Mix all flours with oil and salt rub it like bread crumbs, then make a dough by adding little water in intervals. Cover the dough for 10 min and keep aside..

2. In a Kadai, heat oil and add caraway seeds, cumin seeds, ginger, chopped chilli, turmeric, mashed potato, green peas, cashew nuts,chat masala, chopped coriander leaves and salt to taste. Cook for two min, now its ready for stuffing..

3. Make small balls from the dough and flatten it like puri'. Put cut mark on the puri, like shown in the pic. Then put the stuffing and close it properly and fry it till golden brown. Serve it hot and with tomato sauce..

This fruit resembles the silhouette of a flying bat or the head of a bull.

Shinghara- The Bengali Version of Samosa The East-Indian version of the samosa is referred to as the Shinghara or Singhada in parts of Bengal, Orissa and Jharkand.

Shinghara is no less loved and is a hugely popular tea time snack.

Shingaharas are fried deep in vegetable oil to attain the perfect golden brown colour.

Like samosas, they are also meant to be consumed hot with ketchup or tamarind.