To elevate this simple ingredient, we’re pairing it with a zesty green chutney and a creamy yogurt or ricotta base. This salad is not only refreshing and guilt-free but also gluten-free, making it a wholesome choice for anyone looking for a nutritious Singhara snack idea. So, let’s dive into this unique and tasty recipe!
Why To Make It?
Perfect for Fasting: Singhara is naturally gluten-free and fasting-friendly, so it’s a great addition to your Navratri menu. Nutritious & Light: Water chestnuts are high in fiber and low in calories, making them a smart snack choice. Burst of Flavors: The combination of crunchy water chestnuts and creamy chutney yogurt, creates a beautiful balance of textures and flavors. Easy to Make: This salad is quick to put together, making it an ideal snack or light meal when you’re pressed for time.
Ingredients
Water chestnut (Singhara): Provides a crispy, refreshing base with plenty of fiber. Ghee: Used to sauté the water chestnuts, adding richness and flavor. Rock salt: Enhances the natural flavors, perfect for fasting. Chili flakes: Adds a bit of heat to the salad. Cumin: Adds a subtle earthiness and warmth. Mixed herbs: For a touch of freshness and complexity. Sesame seeds: Adds nuttiness and crunch. Fresh basil: Complements the pesto and adds a burst of freshness. Hung yogurt or whipped ricotta: Provides a creamy, tangy base for the salad. Fresh green chutney: Brings bold, herby flavor to the dish. Crumbled walnuts: For an extra layer of crunch and a nutty flavor. Crushed ragi crackers: Adds a healthy, gluten-free crunch to the dish. (Not recommended if you are fasting for navratri.
See recipe card for quantities.
Instruction
Sauté the Water Chestnuts: In a pan, heat olive oil and sauté the water chestnuts until they’re crispy. This gives them a light, crunchy texture. Season: Once crispy, season the water chestnuts with rock salt, chili flakes, cumin, mixed herbs, sesame seeds, and fresh basil. Then, toss everything together to coat evenly. Prepare the Base: In a bowl, whisk together hung yogurt (or whipped ricotta) with fresh green chutney until smooth. This will serve as the creamy foundation for the salad. Assemble the Salad: Spoon the yogurt-chutney mixture into a serving bowl and top with the seasoned water chestnuts. Garnish: Finish with a sprinkle of crumbled walnuts and crushed ragi crackers for added crunch. Serve & Enjoy: Your refreshing and crispy Singhara Salad is ready to serve!
Substitutions
Yogurt Substitute: You can replace the hung yogurt with Greek yogurt or even vegan yogurt for a dairy-free option. Green Chutney: If you’re out of Green Chutney, try using tomato chutney or tamarind sauce for a unique flavor. Ragi Crackers: Swap out the ragi crackers for any gluten-free cracker or even toasted quinoa for a similar crunchy texture. Walnuts: If you don’t have walnuts, use almonds or pumpkin seeds for a nutty garnish.
Variations
Add a handful of arugula or baby spinach for a fresh, leafy touch to the salad. You can drizzle lemon juice or balsamic glaze for a tangy finish. For extra protein, you can top the salad with some paneer cubes or grilled tofu. You can add some pomegranate seeds for a burst of sweetness and a pop of color.
Storage
Storing: Store the water chestnuts separately from the yogurt-chutney mixture in airtight containers in the refrigerator for up to 2 days. Reheating: There’s no need to reheat this salad. If the water chestnuts lose their crispiness, you can lightly sauté them again to revive their texture.
How to serve
This salad is perfect as a light snack during fasting or as a refreshing side dish with any meal. Serve it chilled with a sprinkle of crumbled walnuts for added flavor and crunch.
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