Name: Singhare ki Kachri recipe by Deepali Jain at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 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

ABOUT Singhare ki Kachri RECIPE

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.

Ingredients Serving: 2

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

Instructions

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.
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.
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.
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.
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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