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.
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.
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
- 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 chillies brings out the strong flavour of chili. Using a slotted spoon remove the chillies 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 chillies, butter, lemon juice, chaat masala and instant ginger pickle.