How to make Singhade Ke Aate Ki Dahi Pakodi -

Fried water chestnut flour dumplings in cold yogurt spiked with chutneys.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Waterchestnut flour, Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Gobhi Angar Veg Enchiladas Jeera Pepper Chicken Basi Roti Churi

Singhade Ke Aate Ki Dahi Pakodi

Singhade Ke Aate Ki Dahi Pakodi Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Singhade Ke Aate Ki Dahi Pakodi Recipe

  • Waterchestnut flour 1 cup

  • Yogurt 2 cup

  • Salt to taste

  • Green chillies 2

  • Cashewnuts 8-10

  • Fresh coriander leaves a few

  • Sugar 2 teaspoon

  • Cumin powder 1 teaspoon

  • Oil 1 tbsp + to deep fry

  • Red chilli powder 1/2 teaspoon

  • Green chutney 2 teaspoon

  • Sweet tamarind chutney 2 teaspoons


Step 1

Sieve singhade ka aata along with salt and set aside. Remove stems, wash and finely chop green chillies. Roughly chop cashewnuts.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.