Singhara grows in shallow ponds and is rich in minerals and protein. It is mildly sweet and tastes great without any cooking. However if it is not sweet, you have several options. You can boil them and eat just like that. You can make Singhare Ki Sabji or you can make Singhare Ki Kachri or Chaat.
|Preparation Time:||20 minutes|
|Singhara (Water Chestnuts)||250 gm|
|Vegetable Oil||1 tsp|
|Jeera (Cumin Seeds)||1/2 tsp|
|Whole Red Chilli||2|
|Chaat Masala||1/2 tsp|
|Julienned Ginger||1 tsp|
|Fresh Lime Juice||1 tsp|
|Asafoetida (Heeng)||A Pinch|
|Fresh Coriander Leaves||To Garnish|
- Wash the singharas thoroughly. They grow in muddy shallow waters so it is extremely important to wash them.
- Peel the singharas.
- Cut them in thin slices because after boiling we will mash them.
- Heat the oil in a cooker and add jeera seeds. Wait till they crackle and then add broken whole chilli powder and heeng.
- Add chopped singharas and salt. Mix them thoroughly. Add about half cup of water.
- Close the pressure cooker and cook it. Lower the heat when it whistles. Turn off the heat after 5 minutes.
- Open the cooker when steam dies down.
- Mash it coarsely with the potato masher or a ladle.
- Garnish with chaat masala, ginger juliennes, lime juice and coriander leaves and Singhare Ki Kachri or Chaat is ready to serve.
- Serve it hot as a snack at any time.
- Singhara has a lot of health benefits. For example, it has a cooling effect, it improves appetite, relieves minot stomach issues.
- Singhara is gluten free and rich in minerals.
- Singhara flour is used in fasts.