Firstly wash then boil water chestnut in plenty of water(water level should be up from the level of singharas, they should dip completely in water)..when came to a boil slow down the heat and cook fo' five minutes more and flame off(don't over cook the water chestnut as it's natural crunch will be removed)..let it to dip in boiling water fo' a while as cookin' process continous inside even after switch off the flame
Put out of water and peel off the skin of singharas
Take a wok or a pan and heat mustard oil till smoky stage..flame off and let to slightly cool the oil..add red pepper powder, black pepper powder, chat masala, roasted cumin powder, salt, peeled off water chestnut and give a good mix to keep coated the masala over singharas..cook fo' about 2 minutes and flame off
Squeeze lemon over masala singharas fo' a tangy flavour (it's totally optional)
Transfer into a serving bowl
Serve immediately with a"lemon curl"decoration
