Singhare Ke Pakore are made by deep frying a mixture of Singhare Ka Atta (Water Chestnut Flour) and boiled spiced potatoes.
Singhara, also known as Water Caltrop or Water Chestnut is an aquatic fruit that is eaten raw, boiled or as flour. It is very nutritious and highly rich in protein and calcium. Since this flour is made from a fruit it is widely used in preparing various dishes during Vrats (Fasts) & Festivals.
To make Singhare Ke Pakore at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients for Singhare Ke Pakore Recipe
- 1 Cup(250 gm) Singhare Ka Atta/Water Chestnut Flour
- 4-5 Medium Sized Potatoes, boiled and mashed
- 1 Cup Dhania/Coriander Leaves, finely chopped
- 2 Green Chillis, finely chopped
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper Powder
- 1 Teaspoon Jeera/Cumin Seeds
- Oil for Frying
Step By Step Instructions With Photos For Singhare Ke Pakore Recipe
Boil 4-5 potatoes. Wait till they have cooled down, then mash them coarsely. Finely chop 2 green chillis and 1 cup coriander.
Mix 1 cup Singhare Ka Atta along with 1/2 cup of water in a bowl. Add the green chillies and coriander leaves. Also add 1 tsp Salt, 1 tsp Black Pepper Powder and 1 tsp Cumin Seeds.
Mix all the ingredients and knead the mixture into a dough. Divide the dough into small equal portions.
Heat oil in a pan/kadhai. Test the oil by dropping a very small piece of the dough into the oil. If it comes up the oil is hot. Now add the dumplings into the oil and cook them on medium heat till they turn golden brown. Take the dumplings out when they are cooked and drain them on a kitchen roll.
Singhare Ke Pakore are ready. Serve them hot with Coriander Chutney.
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