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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 mins
Cook Time10 mins
Total Time20 mins
Course: Pickle
Cuisine: Indian
Servings: 4


  • 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


  • 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.