Singhara Kachri Recipe
Learn to make an authentic singhara kachri recipe, a healthy and tasty snack of water chestnut from Uttar Pradesh.
Servings: 2 adults
Calories: 515kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- 500 gram water chestnut (singhara)
- 4 tablespoon ghee
- 1 inch finely chopped ginger
- ½ teaspoon hing (asafoetida)
- 2 teaspoon cumin powder (jeera powder)
- 1 teaspoon salt or to taste
- ½ teaspoon red chili powder
Ingredients For Topping:
- 1 small size onion, finely chopped
- 2 green chili finely chopped
- 1 lime, juiced
- handful of fresh coriander leaves, chopped
Instructions
- To make Singhar Kachri, wash the water chestnut.
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
- Add salt, chilli powder, and cumin powder to the boiled chestnuts. Mash it using the potato masher to get a smooth paste like consistency.
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
- Before serving drizzle lemon juice, sprinkle chopped coriander, onion and pour a teaspoon of melted butter on top.
- Singhara Kachri is ready to serve.
Nutrition
Calories: 515kcal | Carbohydrates: 62g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 77mg | Sodium: 1358mg | Potassium: 638mg | Fiber: 14g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 5mg