Easiest Way to Cook Eating on a Dime Singada

Easiest Way to Cook Eating on a Dime Singada Delicious, fresh and tasty.

Singada. 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. Some of the reported health benefits are: Singhara is also known as water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.

Water chestnuts (Singada) are high -volume foods.

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

The water caltrop is any of three extant species of the genus Trapa: Trapa natans, Trapa bicornis and the endangered Trapa rossica.

You can cook Singada using 19 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Singada

1. It’s of Multi grain wheat atta.

2. Prepare of rice flour.

3. You need of corn flour.

4. You need of Salt.

5. It’s of Oil 2 tbsp for dough.

6. It’s of Water.

7. Prepare of Oil for frying.

8. You need of turmeric powder.

9. It’s 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. Prepare of cashew nuts.

16. You need of oil.

17. You need of chopped coriander leaves.

18. It’s of black cumin/caraway seeds.

19. It’s of chaat masala.

It is also known as buffalo nut, bat nut, devil pod, ling nut, lin kok, ling jow, ling kio nut, mustache nut or singhada.

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.

Singada instructions

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..

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

Singhara, an all-time favourite during the fasting season, enjoys little preference otherwise in mainstream Indian cooking.

The Indian diet emphasizes on dietary fiber that comes from grains, lentils and millets.

These ingredients dominate the kitchen almost all across the country.

But come the season of Navratri and we see a heavy usage of other ingredients like amaranth, buckwheat and singhara.