Chili Singhara Recipe | Indo-Chinese Water Chestnuts

11 Nov Chili Singhara Recipe | Indo-Chinese Water Chestnuts

Last Updated on November 11, 2026 by blessmyfoodbypayal

Chili Singhara Recipe | Indo-Chinese Water Chestnuts with step wise pictorial and video method.

Vegan and Gluten Free 

Singhara, popularly called water Chestnut is a winter delicacy which is available for a limited season, known for its numerous health benefits as it contains dietary fibre, potassium and other nutrients.

Singhara is usually eaten raw or even after boiling or steaming as a snack, at times after sprinkling few spices on it. 

Last year, we made a delicious Singhada Chaat and this year, we loved to try this Indo-Chinese style singhara appetizer. And honestly, this new Avtar of Singhara was just mind blowing. This limited availability makes it even more interesting to explore different recipes using delicious Singhada.

But while enjoying this spicy singhara stir fry with Chinese sauces, you must keep in mind that singhara has its outer shell and the crisp white flesh inside, which is bit hard. So sauces and spices do not seep into the interior. But still you are definitely going to enjoy this crispy and spicy singhara snack.

Although this fact has no direct relevance here, but still let us tell you that singhara in the form of flour is commonly used in traditional Indian preparations, especially during fasting. 

So, so far, it is the paneer or tofu which used to be used for making such indo chinese dish, but here we have altogether a new and magical ingredients named Singhara.

Step Wise pictorial recipe of Chili Singhara Recipe | Indo-Chinese Water Chestnuts

STEAMING AND FRYING CHESTNUTS

Steam chestnuts for 30 minutes. Alternatively you can boil them.

Remove their skin and put them in a bowl.

Add cornstarch/cornflour, black pepper powder, salt and oil. If planning to deep fry them, no need to add oil at this stage.

Mix well.

Put in the Air Fryer basket and air fry @180° C for 15 minutes or until chestnuts slightly turn brown and crisp. Keep aside.

MAKING OF GRAVY

Heat oil in a pan.

Add onions, capsicum, ginger garlic paste and salt.

Saute on high heat. Don’t let the onion and capsicum loose their crunch.

Add soy sauce, green chili paste, white vinegar and tomato ketchup. Mix well.

Add cornstarch/cornflour slurry.

Then add fried chestnuts.

Cook for a short time until sauce thickens.

Add spring onion greens and white sesame seeds.

Mix and enjoy hot.

NOTES

1. Steaming chestnuts instead of boiling will help the chestnuts in retaining their nutrients, so prefer steaming.
2. Instead of or in addition to green one, you can also add red and yellow bell peppers.
3. Be careful while adding salt because sauces too have salt in them.

Chili Singhara Recipe | Indo-Chinese Water Chestnuts – Recipe Card

Chili Singhara Recipe | Indo-Chinese Water Chestnuts

blessmyfoodbypayal

Chili Singhara is a crispy, flavourful snack made with water chestnuts, perfect for enjoying as a tea-time treat or appetiser.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine Indo - Chinese

Servings 2

Ingredients

  

FOR STEAMING AND FRYING SINGHADA

• 500 grams Chestnut/Singhada
• 1 tbsp cornflour/cornstarch
• 1 tsp oil
• Salt to taste
• 1/2 tsp black pepper powder

FOR TEMPERING

• 2 tbsp oil
• 1 bell pepper (cut into cubes)
• 1 big onion (cut into cubes)
• 1 tbsp ginger garlic paste
• 1 tbsp green chili paste
• 1 tbsp white vinegar
• 1 tsp soy sauce
• 2 tbsp tomato ketchup
• Salt to taste
• 1/4 cup Cornflour/cornstarch slurry (2 tbsp cornstarch + 1/4 cup water)
• Spring onion greens and white sesame seeds for garnish

Instructions

 

STEAMING AND FRYING CHESTNUTS

• Steam chestnuts for 30 minutes. Alternatively you can boil them.
• Remove their skin and put them in a bowl.
• Add cornstarch/cornflour, black pepper powder, salt and oil. If planning to deep fry them, no need to add oil at this stage.
• Mix well.
• Put in the Air Fryer basket and air fry @180° C for 15 minutes or until chestnuts slightly turn brown and crisp. Keep aside

MAKING OF GRAVY

• Heat oil in a pan.
• Add onions, capsicum, ginger garlic paste and salt.
• Saute on high heat. Don't let the onion and capsicum loose their crunch.
• Add soy sauce, green chilli paste, white vinegar and tomato ketchup. Mix well.
• Add cornstarch/cornflour slurry.
• Then add fried chestnuts.
• Cook for a short time until sauce thickens.
• Add spring onion greens and white sesame seeds.
• Mix and enjoy hot.

Video

Notes

1. Steaming chestnuts instead of boiling will help the chestnuts in retaining their nutrients, so prefer steaming.
2. Instead of or in addition to green one, you can also add red and yellow bell peppers.
3. Be careful while adding salt because sauces too have salt in them.

Keyword chili singhada recipe, chili singhara recipe