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Singhara (Water Chestnut) Stir-Fry Recipe With Indian Spices

Stir-fried singhara (water chestnuts)

Stir-fried singhara (water chestnuts)

Singhara, or water chestnut, is an aquatic vegetable that is available only for a couple of months during the winter season. It is a healthy, low-calorie, high-fiber tuber rich in several antioxidants, vitamins and minerals.

Stir-fried singhara is a simple yet flavorful dish made with water chestnut and some basic Indian spices.

This quick, straightforward recipe can be served as a healthy side dish at a meal or mid-evening snack.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

2-3 servings


  • 500 grams raw singhara (water chestnuts)
  • 2 tbsp desi ghee (clarified butter)
  • 1 large onion, finely chopped
  • 15 garlic cloves, finely chopped
  • 1 medium sized shimla mirch (bell pepper), diced
  • 1 cup green onion with leaves, chopped
  • 1/2 tsp sendha namak (rock salt)
  • 1 tsp red chilli flakes
  • 1/4 tsp black pepper powder
  • 1/4 tsp oregano
  • 2 tbsp chopped hara dhania (cilantro)
  • 1/2 lemon for juice


  1. Boil the singhara as explained in the video and set aside.
  2. Keep a pan on low-medium heat. Add the desi ghee and let it get hot. Then add in the singhara and fry until they turn a little golden. Transfer the singhara to a plate and set aside.
  3. Add the chopped onion and garlic and saute until golden.
  4. Add the diced shimla mirch, fried singhara and chopped green onion. Keep heat on medium and mix well; then reduce the heat to low and add the sendha namak, red chilli flakes, black pepper powder, oregano and chopped hara dhania. Mix well and cook for about 5 minutes ensuring the veggies retain their crunch.
  5. Remove from heat, squeeze the lemon into it and mix again.
  6. Plate the dish and serve.

© 2022 Rajan Singh Jolly