Chilli water chestnut is an Indo-Chinese dish quite popular in India. Water chestnuts are deep fried and tossed in Indo-Chinese sauce giving it a delicious spicy, umami flavour.
Water chestnut is a versatile root vegetable with high water content and is used widely in India and Southeast Asia- eaten raw or cooked. The name ‘water chestnut’ comes from the fact that it resembles a chestnut in shape and has papery brown skin over white flesh. Water chestnuts are a great source of potassium — almost as much as a banana — and also have fiber, B-6 and even a little bit of protein.
Water chestnut is an ingredient with a very unusual, utterly reliable crunch and light sweetness. The texture and flavour is closely related to that of lotus root. The best part about water chestnuts is that they retain their crunchiness even after frying and so they are fit for this delicious recipe.
The chestnuts are coated in a batter, deep fried and then tossed in an Indo-Chinese Sauce. Simple, yet delicious and perfect as an appetizer.
Other similar recipes you want to try are Chilli Baby Corn, Indo-Chinese Chilli Paneer, Chinese Style Crispy Vegetables, Crispy Chilli Corn and Asian Chilli Garlic Prawns and Vegetable Sweet Corn Soup to name a few.
