Singhare ki Kachri | How to make Singhare ki Kachri

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By Deepali Jain
Created on 21st Mar 2016
  • Singhare ki Kachri, How to make Singhare ki Kachri
Singhare ki Kachriby Deepali Jain
  • Singhare ki Kachri | How to make Singhare ki Kachri (9 likes)

  • 0 reviews
    Rate It!
  • By Deepali Jain
    Created on 21st Mar 2016

About Singhare ki Kachri

It is rich and tastes best when warm, moist and full of flavours from ginger, lemon, butter and chaat masala. An awesome family recipe to try.

Singhare ki Kachri is delicious and authentic dish. Singhare ki Kachri by Deepali Jain is a great option when you want something interesting to eat at home. Restaurant style Singhare ki Kachri is liked by most people . The preparation time of this recipe is 10 minutes and it takes 10 minutes to cook it properly. Singhare ki Kachri is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Singhare ki Kachri. Singhare ki Kachri is an amazing dish which is perfectly appropriate for any occasion. Singhare ki Kachri is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Singhare ki Kachri at your home.

  • Prep Time10mins
  • Cook Time10mins
  • Serves2People
Singhare ki Kachri

Ingredients to make Singhare ki Kachri

  • 250 grams of raw singhara (water chestnut)
  • 1 tablespoon of ghee (clarified butter)
  • 1/2 teaspoon of cumin seeds (jeera)
  • 1/2-1 tablespoon of butter
  • 2-3 dry whole red chillies
  • 1/2 teaspoon chaat masala for sprinkling
  • 1 teaspoon of ginger pickle
  • A pinch of Asafoetida
  • Salt to taste
  • Juice of 1 lemon

How to make Singhare ki Kachri

  1. Thoroughly wash the singhara and pressure cook till its tender. Gently peel off the skin leaving behind the pulp. Chop them roughly into bite size pieces.
  2. 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 kitchen scissors as well. Splitting the red chillies brings out the strong flavour of chilli.
  3. Using a slotted spoon remove the chillies and keep aside. Now add asafoetida and cumin seeds in the ghee. Once they splutter, add the chopped singhara pieces and lightly roast them.
  4. Mash them further into a paste while roasting. It will be very easy to mash as they are already very soft from the pressure cooking. Add salt to taste and keep aside.
  5. 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.

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