Here’s How To Add Singhara To Your Winter Diet

Water chestnut, or singhara, has been consumed in India for at least 3,000 years. The rather sweet and crispy aquatic vegetable is especially loved in the winter and is eaten in a variety of ways, including raw, candied or pickled for quick snacks, or stir-fried and presented in fancy meals. During Navratri, it is also consumed during fasting, and during this time of year in particular, it is common to see roadside sellers selling raw or boiling singhara. In addition to adding flavour to Asian dishes, water chestnuts have a wealth of health advantages and are a particularly good source of antioxidants. Gluten, fat, and cholesterol are not present. So let's examine some of the health advantages of consuming singhara this season: 

Weight management: The low calorie content of singhara is one of its best qualities. Its high water and fibre content qualifies it as a high-volume food. As a result, they promote weight loss by successfully reducing appetite and keeping one satisfied for longer. 

Antioxidant Rich: Antioxidants found in abundance in this aquatic vegetable support a healthy immune system and combat free radicals. The body can resist oxidative stress with the aid of these antioxidants, which is associated to a number of chronic disorders. Additionally, it is a fantastic source of ferulic acid, an antioxidant that is essential for reducing the growth of some cancer cells. 

Heart Friendly: Water chestnuts help lower high blood pressure and lower the risk of heart disease since they are a great source of potassium. According to studies, those who eat a lot of foods high in potassium had a much lower risk of stroke and high blood pressure. 

Releases Stress: Water chestnuts are a good source of vitamin B6, which can aid in coping with stress and support normal nervous system function. The synthesis of neurotransmitters that elevate mood and promote sleep is also aided by it. 

Aids Digestion: Water chestnuts aid in better digestion of food because they are high in fibre. By facilitating the passage of food through the intestines, fibre aids in digestion. Additionally, it absorbs water and softens faeces to make them easier to pass. 

How To Cook 

Singhara is a versatile vegetable that may be boiled, grilled, roasted, and even made into sweet and savoury meals. It is extensively consumed in the Northern areas of India. 

As Flour: Most commonly, water chestnuts are ground into flour or atta to make delectable chapatis, puris, paranthas, and even pancakes. The flour, which is an excellent and healthful substitute for ordinary wheat flour, is prepared by grinding dried water chestnuts. Even though it is savoury, it may be used to make desserts like halwa. During the Navratri festival, it is a well-liked dish that is suitable for fasting. 

Stir Fry: Make a tasty stir fry by chopping up some water chestnut and adding tempered curry leaves, cumin, and mustard seeds. Additionally, you can eat it uncooked in salads. 

In Curries: To prepare curries, kadhi, and other dishes, singhara can be boiled or pressure cooked. Similar to potatoes, you can add it to many curries. 

Here’s How To make Singhara Halwa 


⅓ cup Ghee (Clarified butter) 

½ cup Singhare ka atta (Water chestnut flour) 

1 cup Water (Boiling hot) 

⅓ to ½ cup Sugar 

⅛ tsp Green cardamom seeds powder 

Almonds or cashews, chopped for garnishing 


In a pan over medium heat, melt the ghee. When hot, add the singhare ka atta and stir thoroughly. 

Till it turns a light brown hue, roast it while stirring constantly. You'll smell the pleasant aroma of roasted flour. Approximately 6-7 minutes will pass. while baking the flour. 

Put 1 cup of water on the opposite side to heat in the microwave or to boil on another stove. 

Now add boiling water, stirring as you go to prevent lumps, to the mixture. Add sugar when the water has almost completely absorbed (approximately two minutes). Stir continuously while mixing well. 

Stirring and cooking should continue until ghee begins to separate from the halwa. Turn off the stove at that point. Finally, stir in the powdered cardamom. Add almond slivers as decoration.