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Singhara Peas Kachori
Singhara Peas Kachori

Before you jump to Singhara Peas Kachori recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery since it is likely that you tend to pick up many of the things without thinking. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to singhara peas kachori recipe. You can cook singhara peas kachori using 21 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Singhara Peas Kachori:
  1. Prepare 1 cup Singhara/Water Chestnut Flour
  2. You need 1 tsp Semolina
  3. Take to taste Salt
  4. Prepare 3 tbsp Ghee
  5. Provide Water as required
  6. Take Oil/Ghee for deep frying
  7. Provide For Filling
  8. Use 1 cup Boiled peas
  9. Get 2 tsp Oil
  10. Provide 1 inch Ginger grated
  11. Provide 1 green chilli
  12. Get 1/4 tsp Turmeric
  13. Provide to taste Salt
  14. Take 1/2 tsp Kashmiri chilli powder
  15. You need 1/2 tsp Coriander powder
  16. Provide 1 pinch Hing
  17. Use 1/4 tsp garam Masala powder
  18. Take 1/4 tsp aamchur powder
  19. Take 2 tbsp chopped Coriander leaves
  20. Get 1/4 tsp Fennel Seeds crushed
  21. Take 1/2 tsp Cumin seeds
Instructions to make Singhara Peas Kachori:
  1. In a large mixing bowl add Singhara flour, rava, ghee and salt. crumble the flour well with oil
  2. Add little water and knead to form a soft dough, rest dough for 15 mins.
  3. Grind peas, ginger and chilli without adding water to coarse paste
  4. Heat oil in a large kadai. Splutter cumin seeds
  5. Add all spice powders, fennel seeds and mix well
  6. Add blended peas and saute for 2 minutes. Add salt and coriander leaves, mix well and keep it aside
  7. Divide dough into small equal balls. Flatten the balls like puris between greased palms. Unlike maida/wheat flour, Singhara flour will break while rolling with pin, it best to shape them with greased palms
  8. Place 1 tbsp filling in center. Place another small singhara puri on top and seal edges completely. Gently flatten it. Alternatively these can be prepared in Kachori molds too
  9. Drop Kachoris in hot oil. Let it sit for a minute, then press with the spoon to puff up. turn around and fry the kachori till golden brown all over. Deep fry over low- medium heat and fry in batches
  10. Serve kachoris hot with fried green chilies and green chutney

Now Peas Kachori became favorite to all over the Indian people mainly in West Bengal. It is believed that kachori were originated from Rajasthan or Uttar Prasdesh. Peas Kachori are best enjoyed with a spicy Aloo Sabji and tea. Singhara or water caltrop is declared as a noxious weed. It usually flourishes in freshwater lakes and is eaten raw or even boiled.

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