Methi Singhara

To give your taste buds a different flavour this Navratri, you can prepare Methi Singhara for your friends and family. Cooked using fenugreek leaves, water chestnut, curd, melon seeds, poppy seeds and cashews, this appetizer recipe is truly delicious. Best enjoyed with whisked yogurt and coriander chutney, and this snack recipe will be an instant hit in your kitty party during Navratri season. Try this amazing snack recipe and enjoy with your loved ones!

                                                TOTAL TIME

• 20 m
• PREP TIME10 m
• CALORIES133

• INGREDIENTS
• • • 1 bunch fenugreek leaves ( methi)
    • 2 teaspoon ghee
    • 2 tablespoon melon seeds
    • 1 tablespoon yoghurt (curd)
    • 2 pinches sendha namak

    • 2 green chilli
    • 2 tablespoon cashews
    • 1 teaspoon poppy seeds
    • 1/2 cup water chestnut
    • 1/2 teaspoon powdered white peppercorns
    How to make Methi Singhara

    • Step 1

      To prepare this interesting Navratri recipe, make the cashew gravy first. For the same, make a paste of poppy seeds, green chillies, melon seeds, cashew nuts, ghee and curd. Season this paste with sendha namak and white pepper powder.

    • Step 2

      Peel water chestnut and finely chop the fruit in a bowl, keep it aside. Now put a kadhai on medium flame and heat ghee in it. Add the finely chopped water chestnut and shallow fry them along with fenugreek leaves (leave a few for garnishing) until light brown.

    • Step 3

      Slower the flame to low and add the cashew nut gravy prepared in the first step. Mix all the ingredients completely and add water as required. Stir for a while so that the paste mixes well.

    • Step 4

      Increase the flame to medium and cook all the ingredients for another minute. Garnish with fresh fenugreek leaves and enjoy with curd and coriander chutney.