Recipe of Super Quick Homemade #Waterchestnut/caltrop/singhara coated in masala#post 34th

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, #waterchestnut/caltrop/singhara coated in masala#post 34th. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

#Waterchestnut/caltrop/singhara coated in masala#post 34th is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. #Waterchestnut/caltrop/singhara coated in masala#post 34th is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have #waterchestnut/caltrop/singhara coated in masala#post 34th using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make #Waterchestnut/caltrop/singhara coated in masala#post 34th:

1. Get 1/2 kg Water chestnut /singhara
2. Make ready Salt to taste (1/4 tsp)
3. Take 1 pinch Red pepper powder
4. Take 1 pinch Black pepper powder
5. Make ready 1/4 tsp Chat masala
6. Get 1 pinch Roasted cumin powder
7. Make ready 1 piece Lemon
8. Get 1 tbsp Mustard oil

Steps to make #Waterchestnut/caltrop/singhara coated in masala#post 34th:

1. Firstly wash then boil water chestnut in plenty of water(water level should be up from the level of singharas, they should dip completely in water)..when came to a boil slow down the heat and cook fo' five minutes more and flame off(don't over cook the water chestnut as it's natural crunch will be removed)..let it to dip in boiling water fo' a while as cookin' process continous inside even after switch off the flame
2. Put out of water and peel off the skin of singharas
3. Take a wok or a pan and heat mustard oil till smoky stage..flame off and let to slightly cool the oil..add red pepper powder, black pepper powder, chat masala, roasted cumin powder, salt, peeled off water chestnut and give a good mix to keep coated the masala over singharas..cook fo' about 2 minutes and flame off
4. Squeeze lemon over masala singharas fo' a tangy flavour (it's totally optional)
5. Transfer into a serving bowl
6. Serve immediately with a"lemon curl"decoration

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