5 Quick And Versatile Water Chestnut (Singhara) Recipes

5 Quick And Versatile Water Chestnut (Singhara) Recipes

Stock up the goodness of this amazing root vegetable as much as possible.
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Water chestnut is actually not a nut, but a vegetable that grows in water. It is a versatile root vegetable with high water content and can be cooked with a variety of sauces and pickles. It is extremely low in calories and can be had raw, boiled, grilled or fried. The best part about water chestnuts is that they retain their crunchiness even after boiling and frying and so they are fit for a perfect snack.

Fried chestnuts in chilli sauce


1 cup canned water chestnuts


1 tablespoon maida

1 tablespoon corn flour

Vegetable oil for frying

1 teaspoon finely chopped ginger

1 tablespoon til seeds

2 tablespoons sweet chilli sauce

1 tablespoon tomato sauce


Combine water chestnuts, salt to taste, maida and corn flour in a mixing bowl and mix well. Heat oil in a frying pan over medium heat. Deep fry the water chestnuts until crisp and golden brown. Remove with a slotted spoon and drain on paper towels. In another non-stick pan, heat 2 tablespoons of oil over medium heat. Add ginger and til seeds; sauté for 2 minutes. Add sweet chilli sauce, tomato sauce and 5 to 6 tablespoons of water. Mix well and let the mixture simmer over low heat. Add fried water chestnuts and salt to taste. Toss the mixture and cook on high heat for 5 minutes.

Singhara ke aate ka sheera


2 tablespoons ghee

1 cup water chestnut flour

½ cup sugar

½ teaspoon cardamom powder

1 tablespoon chopped almonds


Heat ghee in a pan over medium heat. Add the water chestnut flour and roast until it changes colour and becomes aromatic. Add 2 cups of warm water and mix well. Continue cooking until all the moisture is reduced. Add sugar and mix well until sugar is dissolved. Take the pan off the heat. Add cardamom powder and garnish with almonds.

Water chestnut soup


1 cup water chestnuts, boiled and peeled

½ cup boiled broccoli florets

½ cup milk

½ teaspoon oregano

¼ teaspoon black pepper powder

½ teaspoon red chilli flakes



Blend the water chestnuts and broccoli in a grinder to a smooth paste. Add milk if required. Transfer the mixture to a pan and cook it over medium heat. Add the remaining milk, oregano, pepper powder, chilli flakes and salt to taste. Mix well and let the soup simmer over low heat for 3-4 minutes. Serve the soup warm with toasted bread.

Dahi singhade ki subzi


2 tablespoons oil

¼ teaspoon mustard seeds

½ teaspoon cumin seeds

1 tomato, chopped

½ cup curd

¼ teaspoon turmeric powder

¼ teaspoon cumin powder

½ teaspoon coriander powder

1 teaspoon red chilli powder

½ teaspoon amchur powder

1 cup water chestnuts, boiled and chopped



Heat oil in a pan over medium heat. Add mustard and cumin seeds and when they begin to splutter, add tomato. In a mixing bowl, combine curd with all the spices and salt to taste. Once the tomatoes turn mushy, add the curd mixture and give it a good stir. Add the water chestnuts and mix well. Let the sabzi cook over medium heat for 2-3 minutes. Serve warm with rotis or rice.

Water chestnut pancakes (cheela)


1 cup water chestnut flour

1 teaspoon ginger chilli paste

1 tablespoon chopped coriander leaves

½ teaspoon turmeric powder




Combine all the ingredients in a mixing bowl. Add enough water to get a batter of pouring consistency. Heat a griddle over medium heat. Pour a ladle full of batter on the griddle and swirl it around. Drizzle a teaspoon of ghee and let the cheela cook on both sides. Serve the cheela warm with chutney.

Dr. Deepali Kampani is a digital content specialist who weaves health and food through her pen.

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