Both, chestnut fruit and flour, have a remarkable nutritional composition which makes singhada an ideal and healthy diet for fasting. Here I am sharing a few health benefits of singhade:
- Singhade have great detoxifying and cooling properties.
- It is gluten-free and cholesterol-free..
- It is low in fat and sodium.
- It is low in calories.
- It is rich in antioxidants.
- The iodine present in singhade helps to regulate thyroid gland.
- It eliminates blood impurities and inflammation.
- People suffering from jaundice feel very weak but consumption of singhade provides relief in jaundice patients.
- Singhade removes toxins and cleanse the body.
- Enzymes present in singhade helps in curing urinary tract infection and maintains good health.
- Singhade is a perfect energy booster which drives away tiredness and signs of fatigue from the body.
- Consumption of singhade during pregnancy improves fetal growth of the baby.
- Consumption of singhade by new mothers aid in lactation by secretion of milk.
- Singhade is a good source of carbohydrates, calcium, iron, zinc, copper, phosphorus, potassium, manganese.
- It is rich in vitamin C and vitamin B6.
Side effects of Singhade-
- If singhade is consumed in excess, it may cause stomach ache and nausea.
- In a few cases, vomiting may also occur.
Recipe of Singhade ki puri –
Many fasting dishes are made with singhade ka aata. Today I am sharing the recipe of crispy and fluffy singhare ki puri which is especially prepared for fasting days like janmashtami, navratri, shivratri, ekadashi etc.
The recipe is very simple and easy.
Ingredients for 12 to 14 puris-
- Singhade ka aata – 2 tea cup
- Boiled aloo(potato) – 3 medium size
- Fresh coriander leaves – ½ tea cup
- Green chilli – 2
- Ginger – ¼” piece
- Saunf (fennel seeds) – ½ tsp
- Til (sesame seeds ) – ½ tsp
- Red chilli powder – ½ tsp
- Sendha namak (rock salt ) according to taste.
- Desi ghee (clarified butter) or refined oil for deep frying puris.
- Grind fresh coriander leaves, green chilli, ginger, saunf and til into a coarse mixture.
- Mash boiled potato.
- In a plate, combine singhade ka aata, mashed potatoes, red chilli powder, salt and coarse mixture, and knead it together, if required add water according to need.
- Knead the dough into a pliable tight smooth dough.
- Divide the dough into small lemon sized balls.
- Roll each ball into 3″ to 4” diametre, if necessary use little dry singhade ka aata for dusting.
- Heat sufficient desi ghee in the kadhai (wok) .
- Deep fry puris on medium heat from both the sides until puris are golden and crispy.
- Strain the puris on absorbent paper.
Serve hot hot crispy and fluffy puris with your favourite accompaniment.