Singhade/Water Chestnut Galouti Kebabas

Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.

Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack

Ingredients :--

1. 1 kg water chestnut/ singhada
2. 2  tbsp roasted chana powder
3. Salt as per taste
4. Chopped green chili 1 tbsp
5. Chopped ginger 1 tbsp
6. Chopped onion 2 tbsp
7. Chopped coriander 2 tbsp
8. Red chili powder 1 tsp
9. Coriander powder 1/2 tsp
10. Cinnamon 1 piece 
11. Cloves 4
12. Black pepper corn 4
13. Black cardamom 1
14. Green cardamom 2 
15. Ghee 1 tbsp
16. Oil for shallow frying 

Recipe Procedure:--

• First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.
• Now drain out the excess water and grinned in a mortar passel or use Sil Batta .
• Dry roast the whole spices and grinned into fine powder. keep aside.
• Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.
• Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,
• Serve hot with green chutney and grated radish and sliced onion along with lemon veges.

Notes:--

1. Do not use mixer grinder other wise the singhada gets runny.
2. Add spices as per your taste or choice.
3. you can add roasted gram flour besides chana powder.