Every Navratri, my kitchen fills with memories of festive devotion and flavorful vrat (fasting) foods. I remember the late-afternoon light filtering through the temple curtains as I helped my mother prepare special snacks. After a long day of fasting and prayer, the first bite of something savory and crunchy felt like a sacred reward. One dish that always stood out was Singhada Chaat – a crispy water-chestnut flour fritter tossed in tangy spices. In our family, singhara (or singhada) recipes were a beloved tradition, connecting us to our elders and the spirit of the festival.
Singhada (water chestnut) flour is a gluten-free, nutrient-rich staple in many Navratri dishes. Called singhara atta in Hindi (or pani phal in some regions), this pale flour is made by drying and grinding the crunchy water chestnut. It’s especially valued during fasts because it provides complex carbohydrates and fiber without violating vrat rules. In fact, during the nine days of Navratri, devotees avoid ordinary grains and instead use non-cereal flours like singhara, buckwheat and millet. Rich in potassium and micronutrients, singhada atta helps keep energy levels up when other foods are off-limits.
In our family kitchen, Singhada Chaat was the perfect way to enjoy water chestnuts. We would boil and mash potatoes, mix them with singhara flour, spices and a little ghee or oil, then shape the dough into small flat patties. These were cooked on a hot griddle until golden and crispy (you can shallow-fry in oil or deep-fry as well). Once they were done, we tossed the hot patties with fresh lemon juice, sendha namak (edible rock salt), cumin and green chili, turning them into a tangy chaat. Each bite was crunchy and savory, with the rustic earthiness of potatoes and a subtle nutty aroma from the singhada. Cooking this dish always felt like a prayer – comforting my hunger while honoring tradition.
Ingredients
1 cup singhara flour (water chestnut flour) – a fasting-friendly, gluten-free flour made from dried water chestnuts
2 medium potatoes, boiled, peeled and roughly mashed (boiling with sendha namak is optional)
2 tablespoons ghee or oil (for the dough and cooking)
1 teaspoon cumin seeds (jeera) – gives a warm, earthy spice (allowed in vrat)
1-2 green chilies, finely chopped (for heat)
1 teaspoon fresh ginger, grated (adds zing)
½ teaspoon coriander powder
A pinch of black pepper (or mild red chili powder) – also allowed
Sendha namak (rock salt) to taste (edible rock salt is used instead of regular salt during fasts)
Juice of ½ a lemon (for tang)
Handful of fresh coriander leaves, chopped (for garnish)
Optional garnishes: plain yogurt or curd, pomegranate seeds, roasted peanuts or broken sev – for topping (see Variations below)
These simple ingredients follow the vrat rules (no wheat, rice, onions, garlic, etc.), yet together they create a flavorful snack. The key is using rock salt and satsvik spices (cumin, black pepper, ginger, chili) that are traditionally allowed on fast days.
How to Make Singhada Chaat
1. Prepare the dough: In a bowl, mash the boiled potatoes while they’re still warm. Add the singhara flour, cumin seeds, chopped green chili, grated ginger, coriander powder, and a pinch of rock salt and black pepper. Mix well. Sprinkle a little water (or a teaspoon of ghee) and knead gently into a soft dough. It should hold together but not be sticky – add more flour or water as needed.
2. Shape the patties: Divide the dough into small lemon-sized balls. Flatten each ball slightly between your palms or on a piece of parchment to make mini flatbreads or tikkis about ¼–½ inch thick. If the dough is very soft, dust your hands with a bit of singhada flour.
3. Cook until crisp: Heat a griddle (tava) or non-stick pan over medium-low heat. Add a few drops of oil or ghee and spread it. Place the patties on the hot pan and cook on each side for 2–3 minutes, pressing gently with a spatula so they make good contact with the heat. They should turn golden brown and crispy. (For a more indulgent version, you can deep-fry these patties in oil until they puff up – either way works, but roasting uses less oil.)
4. Spice and garnish: Arrange the cooked patties on a plate or shallow bowl. Immediately squeeze fresh lemon juice over them and sprinkle a little more sendha namak and black pepper to taste. Gently toss so the pieces absorb the seasonings. Finally, sprinkle the chopped coriander leaves on top. The result is a plate of golden, hearty chaat – each piece coated with zesty, peppery flavors and a hint of fresh herbs.
5. Serve hot: Serve this Singhada Chaat warm or at room temperature. It makes a crunchy, satisfying snack or side dish. In a pinch, you can also break the larger patties into bite-size pieces and pile them like traditional chaat.
Tips & Variations
Use sendha namak: Always use sendha (rock) salt during fasts for the authentic taste. Normal table salt is avoided during vrat.
Flavor boosters: Feel free to add ½ tsp cumin powder for extra depth, or a pinch of chaat masala if your family allows it. Dried pomegranate seeds (anardana) are also fast-friendly; crushing a few and mixing them in gives a tangy crunch.
Yogurt topping: Slurrp.com recommends topping singhara dishes with yogurt for richness. Try drizzling some whisked plain yogurt or chhach (soured buttermilk) over the chaat just before serving. It adds cool creaminess, similar to how singhara parathas are eaten with curd.
Pomegranate & nuts: A sprinkle of fresh pomegranate arils adds color and a sweet-tart pop. You can also mix in a spoonful of crushed roasted peanuts or khus khus (poppy seed powder) into the dough for extra crunch and nutrition.
Greens: Chop a few curry leaves (if available) or more cilantro into the dough for aroma. Even a dash of cumin powder roasted on low heat (till aromatic) can deepen the flavor.
Alternative shapes: Instead of patties, you can roll the dough into tiny balls and shallow-fry them like pakoras. Or flatten and cut the dough into diamond shapes to fry like vrat puris. The seasoning steps remain the same.
Cooking method: For a lighter version, you can oven-bake or air-fry the patties at 180°C until crisp (about 15–20 minutes), flipping once, brushing them lightly with oil.
Each of these variations keeps the chaat fasting-friendly while adding new textures or tastes. The core idea is to end up with crisp bites that soak up the tangy spices.
Serving Suggestions & Cultural Notes
Singhada Chaat is traditionally enjoyed as part of a Navratri vrat meal. We often serve it alongside other vrat dishes – for example, warm kuttu ki puri (buckwheat flatbread) or samvat rice (barnyard millet), and a simple aloo sabzi (potato curry) or vrat ki kadhi. As Slurrp.com notes, singhara puris and parathas are “tasty dishes enjoyed during Navratri” and are commonly served with curd or a potato curry. Similarly, our chaat can be eaten as a crunchy side or even as a complete snack on its own.
In many households, a portion of vrat foods like this chaat is first offered to the deity as prasad (blessed food) and then shared among family. Preparing satvik vrat recipes is considered an act of devotion. As the NDTV Navratri guide explains, devotees worship Goddess Durga with “abundant offerings and prayers,” avoiding grains and stimulants during the nine-day fast. Special recipes made with singhara atta hold a cherished place in these rituals. Each ingredient – from edible rock salt to fragrant cumin – is chosen with reverence. The crisp, tangy chaat embodies our cultural ethos: it’s not just food, but a devotional tradition handed down through generations.
Whether you enjoy it after arti (prayer) or as an evening snack with family, Singhada Chaat brings warmth and festivity to the table. It might sound unusual to those unfamiliar with vrat cuisine, but each bite carries the homely comfort of a Navratri evening – the taste of pure love and tradition.
I hope this Singhada Chaat recipe becomes as special in your home as it is in mine. May it fill your fast-breaking meal with joy and devotion. Enjoy every crunchy, tangy bite and happy Navratri! 🙏✨
The Pinch of Masala 