Viewed 4345 times
Also known as
Singhare ka atta
Water chest nut flour is made from dried, ground water chestnuts. The nuts are boiled, peeled and then ground into the flour. The flour, which is actually a starch rather than flour is a white cream in colour. Its primary use is as a thickening agent and to make batters for deep frying in Indian and Asian cooking. When used as a thickener, water chestnut flour is usually stirred into water first before it is added to hot liquids and sauces. This technique reduces the formation of lumps that may otherwise occur (similar to cornstarch). Foods that are to be fried can be dredged in water chestnut flour to create a coating on the food. Water chestnut flour is available in some large food stores, natural and health food stores, and in Asian markets.
How to select
Select water chestnut flour, which is white and powdery, without any lumps or discoloration. Check the expiry date before buying flour.
· Water chestnut flour can be used to make pancakes, Indian fried bread( poories) and even flat breads( chappaties).
· Their main culinary usage is as a thickener and they are used to batter fry chicken, paneer and vegetables.
· Chestnuts are usually roasted, boiled, or ground into a flour that is used to make bread, cakes, and cookies.
How to store
Water chestnut flour keeps well in a sealed container in a cool, dry, and dark location.
· Nutritionally, water chestnuts flour is a good source of potassium and fiber.
· They are low in sodium, and fat is virtually non-existent.
· Calorie wise, one cup of water chestnut slices contains about one hundred-thirty calories. Low carb dieters, beware: water chestnuts are high in carbohydrates.