On one of my weekly local market visits, I saw Singhadas. Their unique shape and green/red/reddish-green colours which caught my eye.

Being curious by nature I went and asked the vendor what they were. He kindly replied that they were fresh Singhada / Singharas and let me taste one.

Unlike the black-cooked/roasted variety that I have usually eaten, the fresh Indian Water Chestnuts are bland, have more water, and are refreshing.

About Singhada:

The Indian water chestnuts are different from the Chinese water chestnuts. Chinese Water Chestnuts are a vegetable while the Indian ones come in the category of fruits.

Also, the Indian varieties are mainly obtained from 2 varieties of plants:

• Trapa bispinosa (singhara nuts)
• Trapa bicornis (ling nuts)

The Indian chestnuts that we normally consume are from Trapa Bispinosa.

 Indian names:

• Water caltrops
• Panniphal (Rajasthan, Bengal etc)
• Singhada (Maharastra) and Singhara (Northern India).

Nutrition:

These Singharas or chestnuts are gluten-free and a good source of Vitamin B, Calcium, Iron, Zinc, and Potassium.

Culinary Usage:

-Raw as fruit

-Boiled

-Roasted

-As flour to make Rotis, porridge, etc.

It is ideal for a mid-day meal or as an evening snack. But make sure you consume them in moderation.

Have you tried these and if yes, how do you consume these ie. as they are or as a part of a dish/recipe? I would love to hear from you.