To make Singhare Ki Kachri, wash the water chestnut.
Pressure cook water chestnut along with salt for one or two whistle over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
Now it becomes easy to remove the outer peel of water chestnut. Collect the pale white pulp in a separate bowl.
Add salt, chili powder, cumin powder over the boiled water chestnut. Nicely mash it using the potato masher.The mashed water chestnut will be similar to stuffing for Aloo Paratha.
Heat butter in a heavy bottom pan over medium heat.
Now add asafoetida, grated ginger and green chili. Saute for few seconds or till the aroma of ginger is released.
Add mashed water chestnut and roast over low heat till the mixture turns pale brown in color and starts leaving sides of the pan. Keep stirring the mixture while it is roasting. Slow cooking is the trick behind making the perfect Kachri.
Once the Kachri is nicely roasted a pleasant aroma is released. The taste and texture of the mixture is also refined. Taste and adjust the seasoning accordingly.
Before serving drizzle lemon juice, sprinkle chopped coriander and pour a teaspoon of melted butter on top.
Serve Singhare Ki Kachri warm with coriander chutney.