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.
Servings: 4 people
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 asafetida hing
- 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 chilies and allow them to sputter and leave a gorgeous aroma. You can split the red chilies using a kitchen scissors as well. Splitting the red chilies brings out the strong flavor of chili. Using a slotted spoon remove the chilies and keep aside.
- Now add asafetida 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 chilies, butter, lemon juice, chaat masala and instant ginger pickle.