Corn-Singhada Salad | How to make Corn-Singhada Salad

By Shikha Gupta  |  16th Oct 2015  |  
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  • Corn-Singhada Salad, How to make Corn-Singhada Salad
Corn-Singhada Saladby Shikha Gupta
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

49

0

About Corn-Singhada Salad Recipe

This simple and quick to make salad is satiating, healthy and also bursting with flavours.

Corn-Singhada Salad

Ingredients to make Corn-Singhada Salad

  • 1 cup boiled corns
  • 1 cup boiled and peeled singhadas (waterchestnut)
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons finely chopped onions
  • tsp finely chopped green chillies (optional)
  • 1 tsp finely chopped coriander
  • 1 tsp chaat masala
  • 1 tsp honey
  • salt to taste
  • 1 tsp oil

How to make Corn-Singhada Salad

  1. Step 1. Boil corns and peeled singhadas separately. Leave aside to cool to room temperature.
  2. Step 2. Chop singhadas to small bite size pieces.
  3. Step 3. In a blender give a quick whirl to corns to grind coarsely. (One quick whirl is enough, or else it will become a paste)
  4. Step 4. In a pan, heat one tea spoon oil, salt and chaat masala, add singhadas and corn. Cook for a couple of minutes. Then remove from flame and cool to room temperature
  5. Step 5. Transfer to a bowl, add honey, salt chopped tomatoes, chopped onions, chopped green chillies and finely chopped coriander. Mix well. The salad is ready to eat!

My Tip:

You can add chutneys or hung curd to enhance flavours.

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