Learn to make an authentic singhara kachri, a healthy and tasty snack of water chestnut (singhara) from Uttar Pradesh.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Kachri
- Serving Suggestion
- Singhara Kachri Recipe
Water Chestnut is known as Singhada or Paaniful in many regions of Northern India. Water Chestnut usually makes an appearance with the first winter breeze. They are a seasonal ingredient often used to make snacks or chaat.
Singhara Kachri is a delicious winter snack from Uttar Pradesh. It is a delicious mash of fresh water chestnuts seasoned with asafoetida (hing), cumin, and loads of ghee. It was part of my growing-up years – a once-in-a-blue-moon treat I always anxiously awaited.
Ingredients You’ll Need
- Water Chestnuts required for this kachri recipe are the dark purple ones and not the green ones. If you are using frozen ones, thaw them.
- Ghee is the key ingredient in making kachri. It is used to fry the mashed water chestnuts. Many street-side vendors use butter instead of ghee.
- Asafoetida (hing) gives a strong, aromatic essence to the kachri and also helps in digesting it.
- Finely Chopped Ginger gives an earthy and spicy taste.
- Seasoning: Cumin Powder, Red Chilli Powder, Salt
- Green Chilli, Fresh Coriander, Lime Juice, Onion (optional)
How To Make Kachri
Cook Chestnuts
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
Mash Chestnuts
- Add salt, chilli powder, and cumin powder to the boiled chestnuts.
- Mash it using the potato masher to get a smooth paste-like consistency.
Frying Kachri
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
Singhara Kachri is ready to serve.
Serving Suggestion
There are a few add-ons that transform a Singhara Kachri from ordinary to extraordinary. Toppings like finely chopped onion, fresh coriander, lime juice, and a spoonful of green chutney complement the piping hot kachri perfectly.
The earthy aroma of perfectly roasted water chestnuts is tempting enough to send an inviting note to the hungry goblins from near and far.
More Indian Snack Recipes
- Suji Cutlet
- Matar Ghughni
- Khasta Kachori
- Aloo Bread Roll
- Moradabadi Dal
- Sweet Potato Chaat
Ingredients
- ▢ 500 gram water chestnut (singhara)
- ▢ 4 tablespoon ghee
- ▢ 1 inch finely chopped ginger
- ▢ ½ teaspoon hing (asafoetida)
- ▢ 2 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon red chili powder
Ingredients For Topping:
- ▢ 1 small size onion, finely chopped
- ▢ 2 green chili finely chopped
- ▢ 1 lime, juiced
- ▢ handful of fresh coriander leaves, chopped
Instructions
- To make Singhar Kachri, wash the water chestnut.
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
- Add salt, chilli powder, and cumin powder to the boiled chestnuts. Mash it using the potato masher to get a smooth paste like consistency.
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
- Before serving drizzle lemon juice, sprinkle chopped coriander, onion and pour a teaspoon of melted butter on top.
- Singhara Kachri is ready to serve.
Nutrition
We follow a strict NO SPAM Policy
Singhara Kachri Recipe
Equipment
- Pressure Cooker
- Heavy Bottom Kadhai
Ingredients
- 500 gram water chestnut (singhara)
- 4 tablespoon ghee
- 1 inch finely chopped ginger
- ½ teaspoon hing (asafoetida)
- 2 teaspoon cumin powder (jeera powder)
- 1 teaspoon salt or to taste
- ½ teaspoon red chili powder
Ingredients For Topping:
- 1 small size onion, finely chopped
- 2 green chili finely chopped
- 1 lime, juiced
- handful of fresh coriander leaves, chopped
Instructions
- To make Singhar Kachri, wash the water chestnut.
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
- Add salt, chilli powder, and cumin powder to the boiled chestnuts. Mash it using the potato masher to get a smooth paste like consistency.
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
- Before serving drizzle lemon juice, sprinkle chopped coriander, onion and pour a teaspoon of melted butter on top.
- Singhara Kachri is ready to serve.
Nutrition
Get organized with our weekly dinner meal plan featuring 5 easy, healthy, and tasty recipes for the family. Start your week right with homemade wholesome meals.
- THIS WEEK’S Dinner MEAL PLAN #05
- GRAB THE GROCERY LIST
- Tips For Meal Planning
A weekly dinner meal plan has several benefits, including making life easier, healthier, and often more affordable.
Here are some key reasons why you might want to consider planning meals each week:
- Saves Time : Meal planning helps you avoid the daily “What should I make Tonight?” dilemma.
- Reduces Food Waste : When you plan, you can buy just what you need for each meal. This prevents extra food from going bad in the fridge.
- Save Money : Having a list of dinner recipes and a grocery allows you to be more mindful at the grocery store and avoid impulsive buying.
- Keeps You Healthy : Eating home-cooked, wholesome meals helps you control calorie intake and portion sizes and avoid pre-packaged or frozen food.
THIS WEEK’S Dinner MEAL PLAN #05
Here’s a week-long dinner meal plan that includes nutritious, tasty, and balanced meals, with an emphasis on healthy recipes :
- Monday: Minestrone Soup + Garlicky Broccoli + Sourdough Bread
- Tuesday: Paneer Jalfrezi + Roasted Tomato Chutney + Phulka
- Wednesday: High Protein Veg Wrap + Cucumber Sauce
- Thursday: Sev Tamatar Sabzi + Kachumber Salad + Phulka
- Friday: Thai Coconut Soup with Noodles
- Bonus Salad Recipe : Avocado Cucumber Salad
Helpful Meal Prep:
- Prepare vegetable stock for soups and store it for a week.
- Make mint chutney and store it in the refrigerator.
- Soak and boil brown chana with salt for kebab in a pressure cooker.
GRAB THE GROCERY LIST
Tips For Meal Planning
- Taking printouts of dinner menu and grocery lists always helps. Or update a reusable meal planner manually.
- Stick the meal plan on the most visible corner of the kitchen like the refrigerator or cabinet door.
- Sort the dinner recipes first and then jump-start on the grocery list.
- Substitute protein like paneer/tofu/chicken as per personal preference.
- If you are planning to include more side dishes, don’t forget to make them part of the grocery list.
We follow a strict NO SPAM Policy
