This article provides an overview of water chestnut flour, what it tastes like, its availability, alternative names, and of course what other ingredients make water chestnut flour substitutes.
What is Water Chestnut Flour?
Water chestnut flour is made from dried water chestnuts, that are boiled, peeled, and then ground. The flour, which is not actually flour, but a starch, is primarily used as a thickening agent or to make batters for deep frying.
It is most commonly used in Indian and Asian cooking, especially in making pancakes, puris, and chapattis. Water chestnut flour is favored for its high nutritional value and low fat and sodium levels.
What does Water Chestnut Flour taste like?
Water chestnut flour has a sweet and nutty taste that adds a subtle flavor to recipes.
Is Water Chestnut Flour readily available in Supermarkets?
Water chestnut flour should be available in larger supermarkets, although it is not very popular in most western cuisines. Alternatively, you can try Asian markets, health stores, or specialty online retailers.
What are some alternative names for Water Chestnut Flour?
Water chestnut flour is often referred to as shingoda flour or simply chestnut flour. In Italy, it is known as ‘farina dolce’, which means sweet flour.
What is a good substitute for Water Chestnut Flour in recipes?
Luckily, there are a number of great substitutes for water chestnut flour. These include:
- Both of the below work in a similar manner as a thickening agent
- Corn Starch
- Tapioca Starch
What cuisines is Water Chestnut Flour used in?
Water chestnut flour is a gluten-free flour made from the ground corms of the water chestnut plant. It has a slightly sweet and nutty flavor and is commonly used in many cuisines around the world. Here are some cuisines where water chestnut flour is commonly used:
Water chestnut flour, also known as singhare ka atta, is a popular ingredient in Indian cuisine, particularly during the fasting period of Navratri. It is used to make dishes such as vrat ke pakore, which are deep-fried fritters made with water chestnut flour, and vrat ke chawal, which is a type of rice made with water chestnut flour.
Water chestnut flour is a popular ingredient in Chinese cuisine, particularly in Cantonese cuisine. It is used to make dishes such as water chestnut cake, which is a sweet and sticky cake made with water chestnut flour, and fried water chestnut balls, which are crispy fritters made with water chestnut flour and filled with sweet or savory fillings.
Southeast Asian Cuisine
Water chestnut flour is also used in some Southeast Asian cuisines, particularly in Thai and Vietnamese cuisine. It is used to make dishes such as kanom krok, which are coconut milk and rice flour pancakes filled with water chestnut, and chè bà ba, which is a sweet dessert soup made with water chestnut flour, coconut milk, and other ingredients.
Water chestnut flour is also used in some Western cuisines, particularly in gluten-free baking. It is used as a substitute for wheat flour in baked goods such as cakes, cookies, and bread.