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.

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.

Print Recipe

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.