Singhara Chilli Bhujia | Navratri Recipe | Falahari Sev

Crispy, crunchy and spicy singhara chilli bhujia. A gluten-free and vegan recipe that can be eaten during Navratri.

Singhara chilli bhujia is a Navratri recipe. It is a light snack that can be eaten during a fast. The key ingredients used in this recipe are potato and singhara atta. Singhara Atta, also known as water chestnut flour is a by-product of a nut, thus can be easily used during navratras. It is a gluten-free flour and is rich in vitamin B and potassium. It also contains antioxidants and has high protein content. So including it in your diet, this navratras is a good idea. I hope you like the recipe. Happy Cooking!

Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min

Serve: 4 people

Ingredients:

• 1 cup singhara atta
• 2 cup boiled and mashed potatoes
• 4-5 tbsp green chilli paste
• Rock salt or sendha namak to taste
• Oil for frying

Cooking Directions:

In a large mixing bowl, add the mashed potatoes, singhara atta, salt and green chilli paste.

Mix everything together and make a smooth dough. Apply a little oil on the dough.

Then take a kitchen press or chakli maker and attach the jali (attachment) with the tiny holes. Grease the chakli maker with oil and place the dough into it.

Heat oil in a wok, keep it on medium heat. Then directly press the dough into the oil. Let it fry for some time. Flip the singhara chilli bhujia and fry till it becomes golden on both sides. Transfer them to a plate lined with tissue paper, to drain the excess oil.

After it cools down completely, crush it gently and store it in an airtight container. Serve it with tea or coffee or sprinkle it on top of chaat.

Other recipes on the blog:

• PANEER TIKKA ROCKETS
• ALOO KABLI
• DAHI PAKODI CHAAT

Recipe Notes:

• The green chilli paste should be smooth or it will not pass through the chakli maker. You can also use the juice of the chillies.
• Before making the dough make sure you pass the singhara atta through a sieve. This would get rid of all the impurities in the atta.

Singhara Chilli Bhujia

Sneha Paul

Crispy, crunchy and spicy singhara chilli bhujia. A gluten-free and vegan recipe that can be eaten during Navratri.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snack

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 cup singhara atta
• 2 cup boiled and mashed potatoes
• 4-5 tbsp green chilli paste
• Rock salt or sendha namak to taste
• Oil for frying

Instructions

 

• In a large mixing bowl, add the mashed potatoes, singhara atta, salt and green chilli paste.
• Mix everything together and make a smooth dough. Apply a little oil on the dough.
• Then take a kitchen press or chakli maker and attach the jali (attachment) with the tiny holes. Grease the chakli maker with oil and place the dough into it.
• Heat oil in a wok, keep it on medium heat. Then directly press the dough into the oil. Let it fry for some time. Flip the singhara chilli bhujia and fry till it becomes golden on both sides. Transfer them to a plate lined with tissue paper, to drain the excess oil.
• After it cools down completely, crush it gently and store it in an airtight container. Serve it with tea or coffee or sprinkle it on top of chaat.

Notes

1. The green chilli paste should be smooth or it will not pass through the chakli maker. You can also use the juice of the chillies.
2. Before making the dough make sure you pass the singhara atta through a sieve. This would get rid of all the impurities in the atta.

Keyword Indian Snack, navratri fasting food, navratri recipes

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