Singhade Ke Aate Ki Dahi Pakodi Fried water chestnut flour dumplings in cold yogurt spiked with chutneys. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Waterchestnut flour, Yogurt Cuisine Uttar Pradesh Course Snacks and Starters Prep Time Preparation Time Cook time Cooking Time Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Singhade Ke Aate Ki Dahi Pakodi 1 cup Waterchestnut flour 2 cup Yogurt to taste Salt 2 Green chillies 8-10 Cashewnuts a few Fresh coriander leaves 2 teaspoon Sugar 1 teaspoon Cumin powder 1 tbsp + to deep fry Oil 1/2 teaspoon Red chilli powder 2 teaspoon Green chutney 2 teaspoons Sweet tamarind chutney Method Advertisment Sieve singhade ka aata along with salt and set aside. Remove stems, wash and finely chop green chillies. Roughly chop cashewnuts. Clean, wash and finely chop coriander leaves. In a large mixing bowl whisk yogurt along with sugar, salt and half of the cumin powder till smooth and chill in the refrigerator. Combine aata, chopped green chillies and cashewnuts with just enough water to make a thick batter. Add one tablespoon of warm oil, mix well set aside to ferment for half an hour. Heat sufficient oil in a kadai and drop tablespoons full of the batter into it to make small sized dumplings. Fry for two to three minutes on medium heat or till light golden. Drain onto an absorbent paper. When slightly cool add the fried dumplings to the chilled yogurt, sprinkle remaining cumin powder, red chilli powder, green chutney, sweet tamarind chutney and serve garnished with chopped coriander leaves. Nutrition Info Calories 1238 Carbohydrates 118.9 Protein 34.4 Fat 70.5 #Cashewnuts #Cumin powder #Fresh coriander leaves #Green chillies #Green chutney #Oil #Red chilli powder #Salt #Sugar #Sweet tamarind chutney #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article