Name: Hiral Dixit
Address: 4, Shukun Residency, Jawahar Chowk, Maninagar, Ahmedabad – 380008
Phone No: 9879199646
Fresh whole Shingoda (waterchestnut) – 250 gms
Capsicum – 2
Tomatoes – 2
Carrots – 2
Green peas – 2
Curry leaves – 6
Spring onions- 2
Green garlic -2
Shredded fresh coconut – 2 tsp
Rava (Semolina) – 100 gms
Coriander – Cumin powder – ½ tsp
Garam masala – ½ tsp
Asafoetida (Hing) – a pinch
Chopped fresh coriander – 4 tsp
Singoda (Waterchestnut) flour – 250 gms
Olive oil – 2 ½ tsp
Pepper powder – a pinch
Salt – as per taste
Remove the skin of the Shingoda and cut them in small pieces. Then boil the pieces and green peas. Now finely chop the capsicum, spring onions, tomatoes and green garlic. Take the Rava in a vessel, add some water and let the rava soak in the water for ½ an hour. After half an hour, add Singoda flour to the rava alongwith salt, pepper powder and chopped coriander leaves and mix well. In a separate vessel take the olive oil and heat it. Then add chopped spring onions, green garlic and tomatoes to the oil. Now add coriander cumin powder, turmeric powder, salt, garam masala to the veggies and mix well. Garnish this with freshly chopped coriander leaves. Now to this mixture add shingoda, shredded coconut, carrots and green peas. This is Shingoda Hara Bhara mix.
Now take the rava mixture and spread it on a tawa. Make small round pancakes out of this mixture using a little oil to cook it. When the pancakes are ready remove it from the tava. Now put the Hara Bhara mix over the pancake and roll it. Serve this roll hot with green chutney for accompaniment.
Shingoda contains a lot of fibre content and is low in calories. Its also has potassium, Vitamin B6, copper, magnesium. It has antioxidants and is helpful in reducing cholesterol. It regulates blood sugar and blood pressure. It reduces risk of heart disease and being high in potassium is helpful in treatment of cancer.