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:

  1. Clean, wash, and finely chop the green chillies and coriander leaves.
  2. In a bowl, mash the potato and add all the ingredients except the oil.
  3. 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.
  4. Rest for about 10 minutes before making tikkis.
  5. 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.
  6. 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.
  7. 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.
  8. Heat a griddle/skillet (tawa). Smear a few drops of oil with a tissue paper.
  9. 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.
  10. 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.
  11. Roast on both sides for about 2-3 minutes on low heat till each side is browned up and the tikkis are crisp.
  12. Take off the tawa and repeat the roasting process for the rest of the tikkis.
  13. Serve the tikkis hot. These tikkis taste good with the green chutney.
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5 Responses to “Singada (Water Chestnut Flour) Tikki”

  1. I have neve rhad them, but it looks really yummy

    From skribles: Thanks 🙂

  2. Very interesting recipe…I have never used this particular flour..your tikkis are looking very crisp and yum 🙂

    From skribles: Thanks 🙂

  3. got a diff dish to try out…..looks yummy… thanks

  4. […] 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 […]

  5. […] Click here for the recipe. […]

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