Vegetable
Singhara
A tier
Singhara is the Indian water caltrop (Trapa), sold as seasonal nuts with flour (singhara atta) used in fasting foods—distinct from Chinese sedge water chestnuts. Seeds are starchy and mildly sweet when boiled or roasted. Important in North Indian seasonal and vrat cuisine. Boil or roast singhara; mill dried kernels to flour for puris and pakoras on fast days. Do not expect stir-fry crisp discs. A parallel “water chestnut” foodway.
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Unit
Characteristics
Preparations
Boil SeasonalPakora Fast DayRoastSinghara AttaVrat Puri
Traits
Flour UseIndian NameIndian Trapa NutSeasonalSinghara Atta FlourStarchy Mild SweetStarchy NutVrat Fasting Food
History
IN
Indian subcontinent used Trapa singhara as seasonal aquatic food.
IN
Singhara flour entered Hindu fasting culinary traditions.
IN
North Indian markets sold seasonal singhara in bulk.
IN
Singhara atta remained a vrat pantry staple.