Singhare ki Kachri

Singhare ki Kachri is a traditional recipe using water chestnut or singhara. The boiled singhara is mashed and tempered with homemade ghee.

I was craving the kachri. Ours is served with loads of butter/ ghee, chaat masala, lemon juice and instant ginger pickle.

Singhare ki Kachri
It is rich and tastes best when warm – moist and full of flavours from ginger, lemon, butter and chaat masala

Since this is meant as winter food, use of ghee is important both for digestion and absorption. Being in Pune, means that I need to let of go of many traditional food items which we enjoyed but now are rarely or very occasionally available in these parts.

Singhare ki Kachri
Singhare ki Kachri

It was a pleasant surprise when I saw singhara in a farmers market some weeks ago and immediately decided to make the kachri which I was missing terribly.

It is rich and tastes best when warm – moist and full of flavours from ginger, lemon, butter and chaat masala.

Singhare ki Kachri
A perfect savoury for enjoying while ensconed in the quilt

Singhare ki Kachri

Singhare ki Kachri is a traditional recipe using water chestnut or singhara. The boiled singhara is mashed and tempered with homemade ghee.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pickle
Cuisine: Indian
Servings: 4

Ingredients

  • 250 gram raw water chestnut singhara
  • 1 tbsp ghee clarified butter
  • ½ tsp cumin seeds jeera
  • ½-1 tbsp butter
  • 2-3 dry red chilies
  • ½ tsp chaat masala for sprinkling
  • 1 tsp ginger pickle for serving
  • a pinch asafoetida
  • to taste salt
  • juice of 1 lemon

Instructions

  • Thoroughly wash the singhara and pressure cook till tender. Gently peel off the skin leaving behind the pulp. Chop them roughly into bite size pieces.
  • Heat ghee in a small pan or wok, add dry red chillies and allow them to sputter and leave a gorgeous aroma. You can split the red chillies using a kitchen scissors as well. Splitting the red chillies brings out the strong flavour of chilli. Using a slotted spoon remove the chillies and keep aside.
  • Now add asafoetida and cumin seeds in the ghee. Once they sputter, add the chopped singhara pieces and lightly roast them. Mash them further into a paste while roasting. It will be very easy to mash as they are already very soft from pressure cooking. Add salt to taste. Keep aside.
  • When you are ready to serve, place the singhara kachri in a bowl, top it with roasted red chillies, butter, lemon juice, chaat masala and instant ginger pickle.
Singhare ki Kachri
Simple ingredients give great pleasure

2 responses to “Singhare ki Kachri”

  1. This sounds so good! Singhara is such a forgotten ingredient in most kitchens! Thanks for sharing this.

  2. Deepali Jain says:

    Yes. And not just in kitchen, I think it is forgotten in most vegetable markets. It is rare to find it in West of India.

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