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.
Ingredients:
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
Butter
Chopped onion
Lemon Juice
Prep Time: 10 mins
Cooking Time: 15 mins
Steps:
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.
The Food Fanatic 