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 😀 …

Click here for the recipe.

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~ by skribles on November 7, 2008.

3 Responses to “Singada (Water Chestnut Flour) Tikki”

  1. they look really yummy!very diff!

    From skribles: Thanks 🙂

  2. Havent heard of this flour..Looks healthy

    From skribles: Thanks 🙂

  3. Join in the Sweet Event going in my blog!
    http://srishkitchen.blogspot.com/2008/11/efm-event-for-month-november-with-theme.html

    From skribles: Thanks Srilekha … Will try to participate this time 🙂

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