Singhara Chaat Recipe

16 Dec Singhara Chaat Recipe

Last Updated on December 25, 2025 by blessmyfoodbypayal

Singhara Chaat Recipe with step wise pictorial and video method.

Chaat is generally an Indian Street food having multiple flavours in one plate and here today it is made of Singhara.

Singhara, which is also spelled as Singhada has many names in English and state wise like Water Chestnut and Water Caltrop in English, Paniphal & Jalfal in Bengali, Singoda & Shingoda in Gujrati, Shingoda in Marathi and Shringata, Jalaphala and Sringataka in Sanskrit language.

It is a kind of traditional winter water crop grown in ponds and lakes and people wait for every year for the reasons that it is naturally gluten-free, low fat, having high water content, full of minerals and fibre, keeps the body cool, light on digestion and helps acidity, weakness, and energy levels. 

It is something commonly eaten during fasting (vrat) and you must be aware of its flour commonly used during Navratri fasting.

Also, it is a kind of fruit which many people eat raw as well. Meaning thereby, just peel and eat as it has a crunchy, juicy and slightly sweet taste. It has a neutral taste primarily that absorbs the flavours well so when you cook it with anything, it tastes like that. In simple terms, it behaves like a  potato.

So it’s a time to enjoy this amazing fruit that is both tasty and nourishing.

STEP WISE PICTORIAL RECIPE OF SINGHARA CHAAT RECIPE

Steam cook Singhara for 15-20 minutes or until they turn little soft.

Peel them.

Heat oil in a pan and add cumin, green chilli, black pepper powder and coriander powder. Saute.

Add Singhara and black salt. Saute for a minute or two.

Add to the serving plate. Sprinkle roasted cumin powder, green chutney, lemon juice and coriander leaves. Enjoy.

NOTES

1.  You can also pressure cook Singhara for 1-2 whistles or boil them but steaming should be preferred because it retains more nutrients and natural sweetness. Keeps the flesh firm by preventing water logging and turning them soggy. 
2. What spices you add is your personal choice. You can go for turmeric powder, red chilli powder, chaat masala and garam masala as well.
3. We have used our homemade green chutney premix to make green chutney for drizzling out.

SINGHARA CHAAT RECIPE – RECIPE CARD

Singhara chaat recipe

blessmyfoodbypayal

Singhara chaat recipe is a crunchy, tangy winter snack made from water chestnuts, spices, herbs, and chutneys - light, healthy, irresistible, Indian classic

Print Recipe

Prep Time 2 minutes mins

Cook Time 30 minutes mins

Course snacks

Cuisine utter pardesh

Servings 2

Ingredients

  

FOR COOKING SINGHARA

• 500 gram Singhara/water chestnut
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1 green chilli (chopped)
• 1/4 tsp black pepper powder
• 1/2 tsp coriander powder
• Black salt to taste

FOR SPRINKLING WHILE SERVING

• Roasted cumin powder
• Lemon juice
• Green chutney
• Coriander leaves

Instructions

 

• Steam cook Singhara for 15-20 minutes or until they turn little soft.
• Peel them.
• Heat oil in a pan and add cumin, green chilli, black pepper powder and coriander powder. Saute.
• Add Singhara and black salt.
• Saute for a minute or two.
• Add to the serving plate.
• Sprinkle roasted cumin powder, green chutney, lemon juice and coriander leaves.
• Enjoy.

Notes

1.  You can also pressure cook Singhara for 1-2 whistles or boil them but steaming should be preferred because it retains more nutrients and natural sweetness. Keeps the flesh firm by preventing water logging and turning them soggy. 
2. What spices you add is your personal choice. You can go for turmeric powder, red chilli powder, chaat masala and garam masala as well.
3. We have used our homemade green chutney premix to make green chutney for drizzling out.

Keyword singhara chaat recipe, UP style singhara chaat recipe, water chestnut recipe