Chestnuts – defies crunchiness!! :)

My my!!! these are little surprise packages…little treats 🙂

Started seeing them in the grocery store from mid-october , everytime I will give them a curious glance and pass off…I am glad I finally picked up the courage to try these.

In certain parts of North India, water chestnuts, otherwise called ‘Singada’ in hindi is pretty common. It is used in making subjis , tikkis etc., Tastewise these are somewhat similar to them. Unlike other nuts, these do not have crunchy texture and are more starchy, like a sweet potato.

There are lot of methods available on internet to roast them, I chose to follow the below steps and they worked very well.

Roasting Chestnuts

scored chestnut

scored chestnut

1.Preheat oven to 400 F

2.Using a small knife,make an ‘X’ scoring, as shown in the picture, on the flat side of the chestnut and dump them in cool water for 15-20 minutes

3.Line the chestnuts in a baking sheet, with the scored side facing upwards and roast them for 13-15 minutes.

4.Take them out, wrap them in a kitchen towel when warm, rub them hard, allow to cool and crack open the skin. ( what I did was , beat the kitchen towel hard on the ground, like how the dhobis back in India do and it worked like a charm 😛 )

Chestnuts come with zero cholestrol, has a high fibre and calcium content. These are the perfect munch-ons or the in between meal snacks

Serving suggestions

They are pretty much good on their own

Heard they go well with sour cream….but you really dont want to bring in the cream I guess!!!

Should be good in salads and soups I guess

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