Singhade ki Kachri | Recipe

Singhare ki Kachri happened to be my Dadi’s favourite snack, and even though I never relished it in my childhood, the flavour eventually grew on me, so much so that it has now become a favourite of mine. 

I remember my Dadi telling me how the dish got its name. Apparently, the boiled singharas {water chestnuts} are mashed till they become kachra {garbage}, and hence the name. Now I am not sure if this is how the dish got its name, but it sure is a quirky one at that. 

We eat this during navratri as well. Just replace regular salt with sendha namak and omit garnishing with onion and you’re good to go. 


250 grams boiled and peeled water chestnuts
1 tsp oil
1/2 tsp cumin seeds
1 tsp chopped ginger
2-3 chopped green chillies
Salt to taste

For garnish:
Chopped coriander
Chopped onion
Lemon Juice 

Prep Time: 10 mins
Cooking Time: 15 mins


1. In a pan, heat oil and crackle cumin seeds. Then add chopped chillies and chopped ginger and cook on low flame. 
2. Using a folk or a potato masher, roughly mash the boiled water chestnuts.  
3. Add the water chestnuts to the tempering and cook on medium flame for 4-5 mins. 
4. Add 1.5 cups of water and using a potato masher, keep mashing it till it becomes like mashed potatoes. 
5. Cover with lid and cook for 5 mins.
6. Add chopped coriander, mix and serve. Garnish with butter, chopped coriander, chopped onions and lemon juice. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s