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.
Ever since Hina posted this on social media last month, I was craving the kachri. I told Hina that the way we serve it is slightly different than hers. 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
|250||grams of raw singhara (water chestnut)|
|1||tablespoon of ghee (clarified butter)|
|½||teaspoon of cumin seeds (jeera)|
|½-1||tablespoon of butter|
|2-3||dry whole red chillies|
|½||teaspoon chaat masala for sprinkling|
|1||teaspoon of ginger pickle|
|pinch of asafoetida|
|salt to taste|
|juice of 1 lemon|
|1.||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.|
|2.||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.|
|3.||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.|
|4.||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.|
from a family recipe my elder sister makes.