Fast curry with singhare ka Atta
Fast curry with singhare ka Atta

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, fast curry with singhare ka atta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth. Now add water and whisk again to mix. Take this mixture into a saucepan (or patila) and turn the heat on medium.

Fast curry with singhare ka Atta is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Fast curry with singhare ka Atta is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fast curry with singhare ka atta using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fast curry with singhare ka Atta:
  1. Take 2 Bowl curd
  2. Prepare 2-3 tsp singhare or kattu ka atta
  3. Get 1 large potato
  4. Prepare 1-2 finely chopped green chillies
  5. Take To taste salt
  6. Get To taste red chilli powder (Optional)
  7. Prepare 1/2 tsp turmeric (Optional)
  8. Take 1-2 tsp ghee or peanut oil
  9. Take 1/4 tsp carrom seeds
  10. Take 1/2 tsp cumin seeds
  11. Prepare 2-3 bowl water
  12. Get 2-3 tsp finally chopped coriander leaves

It is usually a winter fruit, however, its by-products - especially the flour. Singhare ke Atte ka Samosa Make fasting fun by tweaking the classic samosa. Singhare Ke Pakore are made by deep frying a mixture of Singhare Ka Atta (Water Chestnut Flour) and boiled spiced potatoes. Singhara, also known as Water Caltrop or Water Chestnut is an aquatic fruit that is eaten raw, boiled or as flour.

Steps to make Fast curry with singhare ka Atta:
  1. Take 2 Bowl of curd & makes it smooth with whisker or spoon to avoid lumps.After that add singhare ka atta to it & makes a smooth paste with whisker or spoon.(Note that there should be no lumps in it).
  2. Now add 2 bowls of water or as required to it & make a smooth batter of flowing consistency.
  3. Take a pan & heat it,add oil or ghee & after some time add cumin seeds, carrom seeds & roast them.Now add chopped green chillies & roast it & finally add chopped potatoes of desire shape.
  4. Cook these potatoes until they become soft,then add salt,red chilli powder, turmeric it & mix all of them.
  5. Now add pre- prepared batter of curd & flour with constant stirring on medium flame.Stir it continuously until curry starts boil.
  6. When curry starts boil,stop stirring & cook it for 20-25 minutes on low medium flame.(Note that curry should be stirred in between cooking time).
  7. Curry is ready after some time,garnish it with finally chopped coriander leaves.
  8. It is ready.serve it with rice or chapatti.

Singhare Ke Pakore are made by deep frying a mixture of Singhare Ka Atta (Water Chestnut Flour) and boiled spiced potatoes. Singhara, also known as Water Caltrop or Water Chestnut is an aquatic fruit that is eaten raw, boiled or as flour. It is very nutritious and highly rich in protein and calcium. Rajgira (amaranth), water chestnut flour (Singhare ka atta) and Buckwheat flour could be also used to make deep fried Puri or fritters (pakora). Kharkun (dates), dahi, ratauli/Lahori gajjar (sweet potato), either roasted or boiled and sweetened with sugar syrup is also had along with coconut, sago seeds (sabudana) etc.

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