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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 Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today a great deal more popular than before and rightfully so. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly related to poor eating habits. Although we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can modify their eating habits for the better by implementing several modest changes.

You can see results without eliminating foods from your diet or make substantial changes right away. It’s not a bad idea if you desire to make big changes, but the most important thing is to gradually switch to making healthier eating selections. Soon enough, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

Hence, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight 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 cook Singhara Peas Kachori:
  1. Provide 1 cup Singhara/Water Chestnut Flour
  2. Use 1 tsp Semolina
  3. Take to taste Salt
  4. Provide 3 tbsp Ghee
  5. Use Water as required
  6. Use Oil/Ghee for deep frying
  7. Use For Filling
  8. Take 1 cup Boiled peas
  9. Get 2 tsp Oil
  10. Get 1 inch Ginger grated
  11. Prepare 1 green chilli
  12. Use 1/4 tsp Turmeric
  13. Prepare to taste Salt
  14. Take 1/2 tsp Kashmiri chilli powder
  15. Prepare 1/2 tsp Coriander powder
  16. Use 1 pinch Hing
  17. Take 1/4 tsp garam Masala powder
  18. Take 1/4 tsp aamchur powder
  19. Get 2 tbsp chopped Coriander leaves
  20. Provide 1/4 tsp Fennel Seeds crushed
  21. Get 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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