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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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: DIY, Pickle, Snack
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy, Quick Meal
Servings: 4 people



  • 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.