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Easy Step to Serving Delicious #Waterchestnut/caltrop/singhara coated in masala#post 34th

#Waterchestnut/caltrop/singhara coated in masala#post 34th is the nomero uno that appears to most people’s mind when it comes to a delightul meal. Today, we are going to tell you steps on serving a tasty #Waterchestnut/caltrop/singhara coated in masala#post 34th.

#Waterchestnut/caltrop/singhara coated in masala#post 34th

We hope you got insight from reading it, now let’s go back to #waterchestnut/caltrop/singhara coated in masala#post 34th recipe. To cook #waterchestnut/caltrop/singhara coated in masala#post 34th you need 8 ingredients and 6 steps. Here is how you do it.

Firstly, below are the ingridients that you should ready to serve #Waterchestnut/caltrop/singhara coated in masala#post 34th:

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

After preparing the ingridients, now we are set to make our yummy #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.

Recipe : #Waterchestnut/caltrop/singhara coated in masala#post 34th

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