Mainly used during Navratri and Ganesh Chaturthi, Its primary use is as a thickening agent and to make batters for deep frying in Indian and Asian cooking., Water Chestnut flour Can Maintain Blood Vessel Elasticity
Water chestnut flour is a type of flour made from ground water chestnuts. Water chestnuts are a type of aquatic plant native to Asia that grows in marshes, ponds, and slow-moving streams. They have a crunchy texture and a sweet, slightly nutty flavor. Water chestnut flour is often used in traditional Asian cuisine, particularly in Chinese and Vietnamese dishes. It can be used as a thickening agent for soups and sauces, or as a coating for fried foods. It is also sometimes used in baked goods, such as cakes and cookies, to add a subtle sweetness and a slightly grainy texture. Water chestnut flour is usually found in Asian grocery stores or online.
More About This flour
is commonly used in traditional Indian cuisine, particularly in the northeastern states of Assam, Meghalaya, and Tripura. It is used as a thickening agent in soups and curries, and is also used to make various snack foods, such as pakoras and fritters.
In India, water chestnut flour is often called “singhare ka atta,” which means “water chestnut flour” in Hindi. It can be found in Neareshop Indian grocery stores or online. Water chestnuts are also widely available in India, and can be found at local markets or in the produce section of most grocery stores.
I hope this information is helpful! Let me know if you have any other questions.
Traditional Indian festival recipe that uses this flour:
Modak
Modak is a popular sweet treat that is traditionally served during the Hindu festival of Ganesh Chaturthi. It is made from a dough of flour and coconut, and is filled with a mixture of grated coconut, jaggery, and other sweet ingredients.
Ingredients:
- 2 cups water chestnut flour
- 1 cup grated coconut
- 1 cup jaggery (or brown sugar)
- 1 tsp cardamom powder
- 1/4 tsp salt
- Water, as needed
Instructions:
- In a medium bowl, mix together the water chestnut flour, grated coconut, jaggery, cardamom powder, and salt.
- Add enough water to the mixture to form a soft, pliable dough.
- Divide the dough into small balls. Flatten each ball into a small disc and place a spoonful of the filling in the center.
- Bring the edges of the dough up and around the filling, and shape it into a triangular or cone-shaped dumpling.
- Steam the modak for about 15 minutes, or until the dough is cooked through.
- Serve the modak warm or at room temperature, garnished with grated coconut or powdered sugar, if desired.
Store it properly to ensure that it stays fresh and retains its flavor. Here are some tips for storing water chestnut flour:
- Store the flour in an airtight container in a cool, dry place, away from direct sunlight and heat.
- Water chestnut flour can be prone to moisture, so it is important to keep it in a well-sealed container to prevent it from becoming damp or clumping together.
- If you are not planning to use the water chestnut flour immediately, you can also store it in the refrigerator or freezer to extend its shelf life.
- When using water chestnut flour in recipes, be sure to measure it carefully and follow the instructions closely to ensure that the finished dish turns out well.
Grocery-Kirana
Fruits & Vegetables
Household
Personal Care
Breakfast & Dairy
Gardening
Blog
Reviews
There are no reviews yet.