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Singhara or water chestnuts can be a nutritious addition to your summer diet. Singhara has a high water content, making it an excellent hydrating food during the hot summer months. It is known for its cooling properties, which can help lower body temperature and provide relief from heat-related discomforts such as sweating and thirst.
Despite its low calorie and fat content, singhara is packed with essential nutrients such as potassium, manganese, copper, and vitamins B and E. These nutrients play vital roles in supporting various bodily functions, including nerve function, muscle contraction, and energy metabolism.
The best part is singhara contains dietary fibre, which is beneficial for digestive health. Fiber helps promote regular bowel movements, prevent constipation, and support a healthy digestive system. Consuming singhara can help alleviate digestive issues that may arise during the summer, such as indigestion and bloating. The frit has a tough exterior but it’s not hard to prep. Here are easy ways to clean and prep water chestnuts at home.
Selecting Fresh Water Chestnuts
When purchasing water chestnuts, look for ones that are firm, plump, and heavy for their size. Avoid any that appear wrinkled, soft, or have mouldy spots. Fresh water chestnuts should have smooth, unblemished skins and feel dense when squeezed. Additionally, if possible, choose water chestnuts with intact stems, as they indicate freshness.
Rinsing and Scrubbing
Start by rinsing the water chestnuts under cold running water to remove any dirt or debris from their surfaces. Then, using a vegetable brush or a clean, unused toothbrush, gently scrub the skins to remove any stubborn dirt or residue. Pay special attention to crevices and indentations where dirt may be trapped. Be careful not to apply too much pressure, as water chestnuts have delicate skins that can be easily damaged.
Peeling the Skins
After rinsing and scrubbing, it's time to peel the skins off the water chestnuts. Use a sharp paring knife to trim off both ends of each water chestnut. Then, carefully score the skin lengthwise around the circumference, making sure not to cut too deeply into the flesh. Once scored, grasp the skin between your thumb and the blade of the knife and peel it off in strips, similar to peeling a potato. Repeat this process for each water chestnut until they are all peeled.
Soaking in Water
Once peeled, place the water chestnuts in a bowl of cold water to prevent discolouration and maintain their crisp texture. Allow them to soak for at least 30 minutes, or up to an hour, changing the water halfway through if it becomes cloudy. Soaking helps to remove any residual dirt and bitterness, while also hydrating the water chestnuts, making them easier to slice and cook.
Slicing and Storing
After soaking, drain the water chestnuts and pat them dry with a clean kitchen towel or paper towel. Using a sharp knife, slice the water chestnuts crosswise into thin rounds or julienne strips, depending on your recipe preferences. Once sliced, store the water chestnuts in an airtight container lined with damp paper towels in the refrigerator. They will stay fresh for up to a week, ready to be added to your favourite dishes.
