Singhara, also known as water chestnut, is rich in carbohydrate, starch , vitamin B6, riboflavin etc. In India singhare are eaten raw as a fruit, and are also boiled and served. Singhare ka aata (water chestnut flour) is also very popular for fast.
IngredientsSinghara flour ¾ cup
Yogurt (dahi ) ¾ cup
Green chili 2-4
Sendha namak 1 tsp or to taste
Ghee/ Oil 1½ tbsp
Water about 1 cup
Lime/ lemon juice to taste
Chopped green coriander leaves 1 tbsp
Method* Heat about half tbsp ghee/oil in the skillet/ wok. Fry singhara flour (water chestnut flour) on medium heat, until golden brown. Stir constantly. It takes about 10-12 minutes to fry the flour. Keep aside.
* Grease a thali or baking tray and keep aside.
* Wash, remove the stem and finely chop the green chilies.
* Whisk the yogurt thoroughly, add 1 ½ cups of water. Whisk again.
* Heat remaining ghee/ oil in the skillet. add green chilies and fry for a few seconds and add yogurt water mixture.
* Take a boil and add fried singhara flour, and salt. Mix well and stir constantly. It takes about 3-4 minutes to flour to get cooked. Singhara sticks a lot in the ladle so with the help of other ladle or spatula clear the ladle.
* When it is cooked turn off the heat and at last add lemon juice. Mix well.
* Now pour the entire mixture on greased thali. Spread it in about 1/2 inch thick layer. You can also use greased rolling pin to spread the mixture evenly.
* Let the mixture cool down, takes about 8-10 minutes. Cut the burfi in desired shape.
* Garnish with chopped coriander leaves. Serve delicious singhara's burfi with phalahari chutny and Dahi ke aloo.