Singhare Ke Pakore (chestnut water pako)has always been a popular dish across India. we can Serves it like a snack with tea or coffee . It’s prepared extensively during festivals and fasts. Navratri or shivratri festivities are almost incomplete without making them and serving to one and all. Deemed religious in nature, it has always been among the most popular garba recipes for the people in Gujarat and Maharashtra . It is very simple and easy recipe . I am useing sliced potatoes but boil meshed potatoes can also used . Some people uses meshed pumpkin. If you are serving in Vrat use sendha namak(rock saltor pakistani salt) place of salt .Sendha namak is basically a type of salt which we get from the mountains instead of sea. we use it in fasting because we get it from rocks and it is very pure in every means as it does not contains so many other chemicals and impurities whereas we get table salt from the sea which also contains lot of marine creatures at the time of extraction so it is basically not used in fast as during fast we have to eat only veg food.
1/2 cup Singhare Ka Atta (Chestnut Flour)
2 sliced Potatoes
3-4 chopped Green Chilies
1 tbsp chopped green coriander leaves
1/2 tsp cruised black pepper
2 cup Water
1/2 tsp mango powder or Lemon juice
Salt to taste
Oil for Frying
How to make Singhare Ke Pakore:
Filter the chestnut flour through a sieve.Now
mix chestnut flour,potatoes, green chilies, and salt coriander leaves,black pepper in a bowl.
Then gradually add water to make a smooth paste.Now add lemon juice You can add 10-12 small squares of Pumpkin(I am not using)
Take pan with heavy bottom.Put the oil and heat it at medium flame.Now take some paste in your hand and drop in heated oil gently till they turn dark brown. at low flame
Put the pakoras on kitchen towel to drain excess oil.
Serve hot with green chutney, ketchup or sauce.
Singhare Ke crispy Pakore are ready to eat.!!!!!!!!!!!!!!!!!!!!