How to make Singhada Salad - Water chestnuts mixed with cucumber and roasted peanuts to make this salad.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh water chestnuts (singhada), Cucumber (खीरा)

Cuisine : Indian

Course : Salads

Singhada Salad Recipe Card

Singhada Salad

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Singhada Salad Recipe

  • Fresh water chestnuts (singhada) peeled and soaked in water 12-16

  • Cucumber peeled 1 medium

  • Dried red chillies 2

  • Roasted peanuts 1 tablespoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Juice of 1 lemon

  • Fresh coriander leaves 8-10

  • Fresh mint leaves 5-6


Step 1

Slice water chestnuts. Halve cucumber, remove seeds and chop roughly.

Step 2

Roughly chop red chillies, remove seeds and place in a grinder jar with peanuts and crush coarsely.

Step 3

Put chestnuts and cucumber into a bowl, add salt, sugar, 1½ tbsps crushed mixture, lemon juice and coriander leaves and mix well. You can use the remaining crushed mixture in other salads.

Step 4

Finely chop mint leaves and add. Mix well and serve chilled.