Advertisment

Singhade Ke Aate Ki Dahi Pakodi

Fried water chestnut flour dumplings in cold yogurt spiked with chutneys. This is a Sanjeev Kapoor exclusive recipe.

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
  1. Sieve singhade ka aata along with salt and set aside. Remove stems, wash and finely chop green chillies. Roughly chop cashewnuts.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Advertisment