Singhara or caltrop is great for winter season snack. It doesn’t look very appealing nor does it taste ‘yummy’ and most of us just ignore the knobby triangular thing with a blackish brown peel being sold along roadside on pushcarts, close to winter. Yet, some relish it for its crispy-crunchy texture and delicate sweet coconut like flavour. Though, if people were to know of its dietary benefits few would be able to push it aside.
The Hallmark of Southeast Asian cuisine, it’s known as ‘singhara’ locally, though it has other names such as water chestnut, pani-phal, devil pod, caltrop, ling-nut, trapa natan and so on.