Singhara Ki Sabzi Dry
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Singhara Ki Sabzi Dry is a unique and high-quality seasonal dish made from fresh water chestnuts (Singhara). In many Indian households, this is a symbol of winter abundance and is often prepared as a nutritious fasting meal. We slow-roast the peeled chestnuts with minimal spices like ginger, cumin, and amchur to preserve their magnifique natural crunch and sweetness. The taste is remarkably clean—savory, nutty, and carrying a magnificent fresh character. It is an honest representation of regional cooking that values seasonal forest produce. I love serving this warm as a premium snack or as a side dish with flatbreads.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great singhara sabzi is using fresh chestnuts; frozen ones lack the magnifique natural crunch.
- Always use ghee instead of oil for the most magnificent and traditional aroma, especially for fasting versions.
- Do not over-cook the chestnuts; they should remain magnifique and firm, not mushy.
Nutritional Information(Per 150g)
145 kcal
3g
8g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.