Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, #waterchestnut/caltrop/singhara coated in masala#post 34th. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

#Waterchestnut/caltrop/singhara coated in masala#post 34th is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. #Waterchestnut/caltrop/singhara coated in masala#post 34th is something that I’ve loved my entire life.

To get started with this recipe, we must 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 it.

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

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

Instructions 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

So that is going to wrap it up with this exceptional food #waterchestnut/caltrop/singhara coated in masala#post 34th recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!