Singhada Salad Water chestnuts mixed with cucumber and roasted peanuts to make this salad. This recipe is from FoodFood TV channel By Sanjeev Kapoor 21 Jan 2016 in Recipes Course New Update Main Ingredients Fresh water chestnuts (singhada), Cucumber Cuisine Indian Course Salads Prep Time 6-10 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Singhada Salad 12-16 Fresh water chestnuts (singhada) peeled and soaked in water 1 medium Cucumber peeled 2 Dried red chillies 1 tablespoon Roasted peanuts to taste Salt 1/2 teaspoon Sugar Juice of 1 lemon 8-10 Fresh coriander leaves 5-6 Fresh mint leaves Method Advertisment Slice water chestnuts. Halve cucumber, remove seeds and chop roughly. Roughly chop red chillies, remove seeds and place in a grinder jar with peanuts and crush coarsely. Put chestnuts and cucumber into a bowl, add salt, sugar, 1½ tbsps crushed mixture, lemon juice and coriander leaves and mix well. You can use the remaining crushed mixture in other salads. Finely chop mint leaves and add. Mix well and serve chilled. Nutrition Info Calories 464 Carbohydrates 81.1 Protein 18.5 Fat 7 #Cucumber #Dried red chillies #Fresh coriander leaves #Fresh mint leaves #Juice of 1 lemon #Roasted peanuts #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article