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Singhada Salad

Water chestnuts mixed with cucumber and roasted peanuts to make this salad. This recipe is from FoodFood TV channel

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Singhada Salad
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
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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

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  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

Calories 464
Carbohydrates 81.1
Protein 18.5
Fat 7