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Singhada Salad

Water chestnuts mixed with cucumber and roasted peanuts to make this crunchy salad. This recipe is perfect for a light and healthy meal. This recipe is from FoodFood TV channel.

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Singhada Salad

Singhada (Water Chestnut) Salad

Main IngredientsFresh water chestnuts (singhada), Cucumber
CuisineIndian
CourseSalads
Prep Time6-10 minutes
Cook time51-60 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients 

  • 12-16 Fresh water chestnuts (singhada) peeled and soaked in water
  • 1 medium Cucumber peeled
  • 2 Dried red chillies
  • 1 tablespoon Roasted peanuts
  • Salt to taste
  • 1/2 teaspoon Sugar
  • Juice of 1 lemon
  • 8-10 Fresh coriander leaves
  • 5-6 Fresh mint leaves

Method

  1. Slice water chestnuts. Halve cucumber, remove seeds and chop roughly.
  2. Roughly chop red chillies, remove seeds and place in a grinder jar with peanuts and crush coarsely.
  3. 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.
  4. Finely chop mint leaves and add. Mix well and serve chilled.

Nutrition Info

Calories464
Carbohydrates81.1
Protein18.5
Fat7
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