Singhare Ji Bhaji

Name: Singhare Ji Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g singhada (fresh water chestnuts, peeled); 4 tbsp gram flour (besan); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida (hing); 1 pinch turmeric powder; 1 pinch red chili powder; 2 tsp coriander powder; 1 tsp dry mango powder (amchur); 0.5 tsp salt; 3 cup water (for boiling singhada); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(21)

TASTE SCORE

7/10

A unique Sindhi-style dry preparation of water chestnuts cooked in a fragrant gram flour and spice mixture. Fresh water chestnuts are boiled, halved, and tossed with a roasted besan masala that clings to every piece, creating a nutty, mildly spiced dish with a delightful contrast between the tender-crisp chestnuts and the crumbly coating.

PREP

15m

COOK

25m

SERVES

1 KATORI

230 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare and boil the water chestnuts.
1.Peel the fresh singhada (water chestnuts) and rinse them well.
2.Add the chestnuts and 3 cups water to a pressure cooker.
3.Pressure cook for 2 whistles, then let the pressure release naturally.
4.Once cool enough to handle, slice each chestnut in half. Set aside.
temper · ~1 min
Heat oil and crackle the cumin.
1.Heat 2 tbsp oil in a kadai over medium flame.
2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.
3.Add a pinch of asafoetida and stir once.
TIPKeep the flame medium — high heat will burn the cumin and make it bitter.
saute · ~5 min
Roast the gram flour and spices.
1.Lower the flame and add 4 tbsp gram flour (besan) to the oil.
2.Stir continuously for 3-4 minutes until the besan turns golden and releases a nutty aroma.
3.Add turmeric powder, red chili powder, and coriander powder. Mix well.
4.Sauté for another 30 seconds until the raw spice smell disappears.
TIPRoast the besan patiently on low heat. Undercooked flour will taste raw and spoil the dish.
mix · ~2 min
Toss the boiled chestnuts with the masala.
1.Add the halved water chestnuts and salt to the pan.
2.Gently toss to coat every piece evenly with the besan spice mixture.
3.If the mixture feels too dry, sprinkle 2-3 tbsp of water and toss again.
simmer · ~7 min
Cook covered on low heat.
1.Cover the pan with a lid and cook on the lowest flame for 5-7 minutes.
2.This allows the chestnuts to absorb the flavors and the besan to become slightly crisp.
3.Uncover and gently stir once halfway through to prevent sticking.
mix · ~1 min
Finish with dry mango powder.
1.Turn off the heat.
2.Sprinkle 1 tsp dry mango powder (amchur) over the bhaji and mix gently.
3.Taste and adjust salt or amchur if needed.
TIPAdding amchur off the heat preserves its bright tangy flavor.
garnish · ~1 min
Garnish with fresh coriander and serve hot.
1.Transfer to a serving bowl.
2.Sprinkle chopped coriander leaves on top.
3.Serve hot with roti or as a side with dal and rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Peel fresh water chestnuts just before boiling to prevent them from turning brown.
2
Use a kadai or heavy-bottomed pan to roast the besan evenly without burning.
3
Let the pressure release naturally so the chestnuts remain firm and not mushy.
4
If the besan clumps while roasting, break it up with the back of a spoon.
5
Add water sparingly in step 4—only enough to help the masala coat the chestnuts.
6
Cook covered on the lowest flame to allow the flavors to meld without drying out.
7
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a pan.