Singada (Water Chestnut Flour) Tikki
Singada (or Singoda) tikkis are made with singada or water-chestnut flour. This flour is used typically during fasts as an alternative to chickpea flour. These yummy tikkis are welcome as a snack even at times when we are not fasting 😀 …
Ingredients:
Singada flour: about a cup
Potato: 1 big one; boiled and peeled
Peanuts: a handful – roasted and powdered
Green chillies: 4-5
Coriander (Dhania) leaves: a handful (optional)
Cumin (Jeera) powder: ½ teaspoon
Salt to taste (rock salt for fasts)
Oil: to roast the tikkis
Method:
- Clean, wash, and finely chop the green chillies and coriander leaves.
- In a bowl, mash the potato and add all the ingredients except the oil.
- Add water slowly and make a thick dough. I used about half a cup of water. It will be a slightly sticky dough, but not flowy like batter.
- Rest for about 10 minutes before making tikkis.
- Place a piece of plastic cling wrap on the back of a plate as the surface to make the tikkis. You may also use the palm of your hand, but on a plate you can make 5-6 tikkis at a time. Wet the cling wrap slightly with water so that the tikkis can be taken off easily.
- Wet your fingers with water. Keep a small cup of water handy while making these tikkis as you will need to wet your fingers when you make each tikki.
- Take lemon sized balls of the dough. Flatten on this cling wrap with your fingers to a circular disc of about ½ cm thickness. Make all the tikkis this way. Ensure that you don’t make the tikkis too thick, as the flour may not get cooked completely if the tikkis are thick.
- Heat a griddle/skillet (tawa). Smear a few drops of oil with a tissue paper.
- When well heated, reduce the heat level to low and place the tikkis on the tawa. You can roast about 3-4 tikkis at a time.
- Drizzle a few drops of oil around the sides of the tikkis – this will help them cook, crisp up, and not stick to the tawa.
- Roast on both sides for about 2-3 minutes on low heat till each side is browned up and the tikkis are crisp.
- Take off the tawa and repeat the roasting process for the rest of the tikkis.
- Serve the tikkis hot. These tikkis taste good with the green chutney.
I have neve rhad them, but it looks really yummy
From skribles: Thanks 🙂
Happy Cook said this on November 7, 2008 at 11:54 am
Very interesting recipe…I have never used this particular flour..your tikkis are looking very crisp and yum 🙂
From skribles: Thanks 🙂
Usha said this on November 7, 2008 at 4:43 pm
got a diff dish to try out…..looks yummy… thanks
cook said this on August 13, 2009 at 2:27 am
[…] I found this: https://foodwithapinchoflove.wordpress.com/singada-tikki/. We happen to have some leftover potatoes that I made the other day, a mix of Adirondack blues and […]
Pantry Woes | Onigiri & Arancini said this on September 6, 2010 at 12:58 pm
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Singada (Water Chestnut Flour) Tikki | Shireen Anwar Recipes Official Blog Website said this on January 14, 2013 at 1:31 pm