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

Indian water chestnuts differ from Chinese water chestnuts. Chinese Water Chestnuts are a vegetable, while the Indian ones fall 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 (Engkish)
• Panniphal (Rajasthan, Bengal etc)
• Singhada (Maharastra) and Singhara (Northern India).

Nutrition

Singharas, or chestnuts, are carbohydrate-rich, gluten-free and a good source of fibre, sugars, and starch.It also contains valuable phytochemicals such as flavones, flavonoids, and significant amounts of total phenolic compounds. They also provide essential minerals, including sodium, calcium, magnesium, phosphates, copper, manganese, iron, and potassium.

In Ayurveda, shinghara is known as Shurungataka/Shiringataka and is used to treat pitta dosha, dysuria, polyuria, general fatigue, sore throat, and even dysentery.

In traditional medicine, was used to treat fever, dry or sore throat, weakness, fatigue, TB, etc.

Overall, it may help improve blood pressure, prevent cancer, protect the liver, aid digestion and weight loss.

Culinary Usage

• Raw as fruit
• Boiled
• Roasted
• As flour to make Rotis, porridge, etc.
• Desserts like kheer

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

Warning

Excess consumption of singhara can lead to nausea, vomiting, and stomachache. So moderation is key.

Have you tried these? If your answer is 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. Meanwhile, also check out the other blogs on carambola, sprouts, tadgola or even breadfruit.