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.

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


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.

Singhare ki Kachri
Simple ingredients give great pleasure