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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 Life.

Opting to eat healthily has many benefits and is becoming a more popular way of living. The overall economy is impacted by the number of men and women who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to adopt a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making some minor changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely purchase a lot of food items out of habit. For instance, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Hence, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

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 do it.

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