Singju: A Chatpata Manipur Treat to Tickle Your Tastebuds, Boss!

Namaste and Khublei to all my favorite foodies! Chef Curry Do’pyaza here, ready to take you on another delicious adventure. Today, we’re traveling to the beautiful northeastern state of Manipur for a taste of Singju, a vibrant and flavorful salad that’s sure to become your new favorite snack. Think of it as the ultimate Indian street food experience, right in your own kitchen!

For my Manipuri friends, kamaichathei! This Singju recipe is dedicated to you.

When Do We Singju?

Singju is more than just a salad; it’s a celebration! You’ll find it gracing tables during Yaoshang (Holi), Ningol Chakouba (a festival celebrating daughters), and almost every khongjom parba (a traditional Manipuri ballad singing) gathering. Honestly, any time is a good time for Singju in Manipur! It’s especially popular during the cooler months, when fresh greens are abundant.

A Little Singju History Lesson

Singju’s story is as colorful as the salad itself. Legend has it that Singju originated as a simple, nutritious snack for farmers and laborers. Over time, it evolved into a complex and flavorful dish, reflecting the rich culinary heritage of Manipur. Each family has its own secret Singju recipe, passed down through generations. I’m sharing my family’s version with you today!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 5 minutes (mostly for roasting)

Ingredients You’ll Need:

Chana Besan (Roasted Gram Flour): 2 tablespoons – This adds a nutty flavor and helps bind the salad.
Singju Kangsu (Fermented Mustard): 1 tablespoon – This is the soul of Singju! It gives it that unique, pungent flavor.
Naga Chilli (King Chilli): 1/2 (or less, depending on your spice tolerance!) – We want a kick, not a knockout!
Salt: To taste – A pinch or two should do it.
Ngari (Fermented Fish): 1 small piece (optional, but adds a distinct umami flavor) – Handle with care; it’s strong!
Onion: 1 medium, finely chopped – Adds a nice crunch and bite.
Coriander Leaves (Dhaniya): 1/4 cup, chopped – For freshness and flavor.
Spring Onion (Hara Pyaz): 1/4 cup, chopped – Adds a mild onion flavor.
Cabbage (Patta Gobhi): 1 cup, shredded – The base of our salad.
Lotus Stem (Bhein): 1/2 cup, thinly sliced (optional) – Adds a delightful crunch.
Green Papaya (Kacha Papita): 1/2 cup, grated – Adds a slightly sweet and tangy flavor.
Red Chilli Powder (Lal Mirch Powder): 1/2 teaspoon (adjust to taste) – For extra heat and color.
Roasted Sesame Seeds (Til): 1 tablespoon – Adds a nutty aroma and texture.

Let’s Make Some Magic!

Roast the Besan: In a dry pan, roast the chana besan over medium heat for 2-3 minutes, or until it turns light brown and fragrant. Be careful not to burn it!
Prepare the Ngari (if using): If you’re using Ngari, roast it over an open flame or in a dry pan for a minute or two, until it’s slightly charred. This will enhance its flavor. Then, mash it into a paste.
Make the Singju Paste: In a bowl, combine the roasted besan, Singju Kangsu, mashed Ngari (if using), chopped Naga chilli, red chilli powder, and salt. Mix well to form a thick paste. Add a little water if needed to get the right consistency. This is the flavor bomb!
Combine the Veggies: In a large bowl, combine the shredded cabbage, chopped onion, coriander leaves, spring onion, lotus stem (if using), and grated green papaya.
Mix It All Together: Add the Singju paste to the veggies and mix well, ensuring that all the vegetables are coated evenly.
Garnish and Serve: Garnish with roasted sesame seeds. Serve immediately and enjoy the burst of flavors!

Chef’s Tips for the Best Singju

Fresh is Best: Use the freshest vegetables you can find for the best flavor and texture.
Spice It Up (or Down): Adjust the amount of Naga chilli to your liking. Remember, a little goes a long way!
Don’t Be Afraid to Experiment: Feel free to add other vegetables like carrots, beans, or even boiled potatoes.
The Secret Ingredient: The key to a great Singju is the quality of the Singju Kangsu. Try to source it from a reputable vendor.

Singju Your Way: Cooking Variations

Gas Stove: The traditional method. Perfect for roasting the besan and Ngari.
Induction Stove: Works just as well as a gas stove for roasting.
Microwave: You can roast the besan in the microwave in short bursts, stirring in between, but keep a close eye on it to prevent burning.
Air Fryer: You can roast the besan in the air fryer at 350°F (175°C) for 2-3 minutes, shaking halfway through.

Nutritional Information (Approximate per serving)

Calories: 150-200
Protein: 5-7g
Carbohydrates: 20-25g
Fat: 5-7g

Singju is a good source of fiber, vitamins, and minerals, thanks to the fresh vegetables.

Serving Suggestions

Singju is best served fresh as a snack or side dish. It pairs perfectly with rice, roti, or even as a filling for sandwiches. You can also serve it with a dollop of yogurt or a sprinkle of lemon juice for extra zing.

Your Turn to Singju!

So there you have it, folks! My family’s Singju recipe, ready for you to try at home. It is a simple, flavourful and healthy recipe. Gather your ingredients, put on your chef’s hat, and get ready to experience the magic of Manipuri cuisine. I know you’ll love it!

Go ahead, try this amazing recipe and share the love with your friends and family. Let them experience the explosion of flavors that is Singju! Happy cooking!