Singhara Kachari
Singhara Kachari (Hindi: सिंघाड़ा कचरी, Urdu: سنگھاڑا کچہری) is a mash preparation of the Water Chestnut. It is a popular street food delicacy in the towns across Uttarakhand, India.
About[edit]
The Singhara is usually consumed during the fasting season of Navarartri as most of the day-to-day food items are forbidden.[1] In the Kumaon division of Uttarakhand, this seasonal produce takes a different form.[2] This hot and spicy snack along with rich amounts of butter is perfect to enjoy in a cool winter breeze.
Available only in the winter season, many people make this an annual pilgrimage to the streets and by-lanes of their hometowns to eat and reminisce of their previous years' fillings.
Preparation[edit]
Many variations for the recipe of the Kachari exist with different garnishing and ingredients, but it is essentially mashed Singhara roasted in a Karahai.
The preparation of this dish, along with the use of pressure cookers to make the chestnut pulp can take around 1 hour. The common ingredients butter, hing, cumin powder, red chili powder, ginger and lemon juice as garnish. The kachari derives its richness and earthy aroma as it is roasted in generous quantities of butter for a long time till it turns into a pale brown colour.[3]
References[edit]
- ↑ "Navratri 2020: Not Just a Vrat Ingredient - 10 Exciting Ways to Cook With Singhara Atta". NDTV Food. Retrieved 2021-01-27.
- ↑ "Street food around the country celebrates winter bounty". Mintlounge. 2020-12-28. Retrieved 2021-01-27.
- ↑ Gujral, Hina (2016-02-25). "Singhare Ki Kachri Recipe". Fun FOOD Frolic. Retrieved 2021-01-26.
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