Singhare ki Kachri | How to make Singhare ki Kachri

By Deepali Jain  |  21st Mar 2016  |  
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  • Singhare ki Kachri, How to make Singhare ki Kachri
Singhare ki Kachriby Deepali Jain
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

26

0

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.

Singhare ki Kachri is an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Singhare ki Kachri is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Singhare ki Kachri at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Singhare ki Kachri by Deepali Jain in step by step with pictures so you can easily learn how to cook the perfect Singhare ki Kachri at your home without any difficulties. Singhare ki Kachri is one of the representative dishes of world which you can serve in any special occasions.

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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