Singhada, Rajgira, Aloo Cutlets (Water-chestnut, Amaranth flour and Potato cutlets)

Hello there,

The dazzling and sacred festival of Navratri is just around the corner and I felt, why not add in a recipe for the same. I observed that consuming sabudana khichdi or just fruits and dry fruits could be really boring in the days when one fasts. Especially the Navratri fasting, when some people observe fasts for all the nine days (like my mum). So, here is the recipe which will bring you out of that usual stuff and throw in some interesting cutlets while you fast. These are extremely delicious and I bet, no one can eat just one. I have used both Rajgira and Singhada; you may also use only either of these. Let’s see this.

Potatoes: 3 boiled
Rajgira (Amaranth flour): 2 Tbsp
Singhada (Water Chestnut Flour): 2 Tbsp
Roasted and ground peanuts: 2 Tbsp
Chilies: 1 finely chopped (optional)
Chopped Coriander: 3 tsp or more if you like
Sauf and Jeera: 1 tsp each
Dhania or coriander powder: 1 tsp
Amchur powder (dried mango powder): 1-2 tsp
Salt to taste



  1. Mash the potatoes and add in all the ingredients. Mix well to form a dough.


2. Cut out in rectangles or the shape of your choice.


3. Heat a pan with some oil or ghee or butter and place the cutlets over. Cook on each side for 3-4 minutes to get a nice brown color.



4. Your cutlets are ready to be served hot with a coriander or khajoor (dates) chutney.




2 thoughts on “Singhada, Rajgira, Aloo Cutlets (Water-chestnut, Amaranth flour and Potato cutlets)

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