Shingare Pakodi Raita A chilled raita essentially for fasts. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Water chestnut flour (shingare ka atta), Yogurt Cuisine Maharashtrian Course Raitas Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Shingare Pakodi Raita 3/4 cup Water chestnut flour (shingare ka atta) 3 cups Yogurt whisked 1-2 Green chillies chopped to taste Rock salt (sendha namak) to deep fry Oil 1/2 teaspoon Roasted cumin powder 1 teaspoon Red chilli powder Method Mix shingare ka atta, green chillies and rock salt to taste with sufficient water to make a batter of medium consistency. Heat sufficient oil in a kadai. Drop small portions of the batter (about one fourth teaspoon) in hot oil and fry till golden and crisp. Remove and drain onto an absorbent paper. Cool.Take yogurt in a deep bowl and mix in rock salt to taste, half of the cumin and red chilli powders. Stir in shingare pakodis, garnish with remaining cumin and red chilli powders and serve. Nutrition Info Calories 1125 Carbohydrates 86.3 Protein 36.2 Fat 71.5 #Water chestnut flour (shingare ka atta) #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