Singhaare(Water chestnut) Ki Kachri | How to make Singhaare(Water chestnut) Ki Kachri

By Mansi Karnwal  |  21st Dec 2016  |  
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  • Singhaare(Water chestnut) Ki Kachri, How to make Singhaare(Water chestnut) Ki Kachri
Singhaare(Water chestnut) Ki Kachriby Mansi Karnwal
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

0

About Singhaare(Water chestnut) Ki Kachri Recipe

Its a mouthwatering dish to be enjoyed in winters.

Singhaare(Water chestnut) Ki Kachri is a popular aromatic and delicious dish. You can try making this amazing Singhaare(Water chestnut) Ki Kachri in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Singhaare(Water chestnut) Ki Kachri by Mansi Karnwal has detailed steps with pictures so you can easily learn how to cook Singhaare(Water chestnut) Ki Kachri at home without any difficulty. Singhaare(Water chestnut) Ki Kachri is enjoyed by everyone and can be served on special occasions. The flavours of the Singhaare(Water chestnut) Ki Kachri would satiate your taste buds. You must try making Singhaare(Water chestnut) Ki Kachri this weekend. Share your Singhaare(Water chestnut) Ki Kachri cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mansi Karnwal for inputs. In case you have any queries for Singhaare(Water chestnut) Ki Kachri you can comment on the recipe page to connect with the Mansi Karnwal. You can also rate the Singhaare(Water chestnut) Ki Kachri and give feedback.

Singhaare(Water chestnut) Ki Kachri

Ingredients to make Singhaare(Water chestnut) Ki Kachri

  • 1 kg Singhaare (Waterchestnuts)
  • imli ki chutney
  • 4-5 whole dry red chillies
  • Amul butter
  • salt to taste
  • A pinch of heeng
  • 1/2 tsp jeera

How to make Singhaare(Water chestnut) Ki Kachri

  1. First peel the waterchestnuts.
  2. Wash and pressure cook for 4-5 whistles.
  3. Now mash them with the help of a masher. make sure there are no lumps
  4. Kachri is done . you can keep it in the refrigerator for 3-4 days.
  5. Just fry it whenever You want to eat it.
  6. For frying- take 2 tsp oil in a pan. fry the dry chillies and take them out.
  7. Now add jeera and heeng.
  8. Add salt and kachri.
  9. Mix well. now take out in a plate and pour imli chutney over it.
  10. Sprinkle the fried chillies (broken) over it.
  11. Add butter and enjoy.

My Tip:

You can add chopped ginger while frying for a deeper flavour.

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