Roasted Water Chestnuts
Smoky, crispy-skinned water chestnuts with a tender, slightly sweet bite inside. Tossed in a simple spice mix and roasted until golden, this street-style snack is a winter favorite across North India. Serve hot with a squeeze of lime and a sprinkle of chaat masala.
For 4 servings
- prep
Preheat the pan and prepare the water chestnuts.
1.Heat a heavy cast-iron skillet or roasting pan over medium heat.2.Using a sharp knife, make a small slit on the flat side of each water chestnut to prevent bursting during roasting.3.Pat the chestnuts dry with a clean kitchen towel. - roast · ~20 min
Dry roast the water chestnuts until the skins char.
1.Spread the water chestnuts in a single layer in the hot pan.2.Roast for 15-20 minutes, turning every 5 minutes with tongs for even cooking.3.Cook until the skins are blackened in spots and the chestnuts feel slightly soft when pressed.TIPThe skins should crackle and char — that's what gives the smoky, street-food flavor. - rest · ~5 min
Cool and peel the roasted chestnuts.
Remove from heat and let them cool just enough to handle. Peel off the charred skins while still warm — they come off more easily. Leave the chestnuts whole or halve larger ones.
TIPDon't let them cool completely; warm chestnuts are much easier to peel. - saute · ~5 min
Toss the peeled chestnuts with ghee and spices.
1.Add ghee to the same pan and return to medium heat.2.Toss in the peeled water chestnuts and stir gently for 2-3 minutes until lightly crisped.3.Sprinkle red chili powder, turmeric powder, cumin powder, chaat masala, and salt.4.Toss well to coat evenly and cook for another 2 minutes until fragrant.TIPStir gently — roasted water chestnuts are tender and can break apart. - garnish
Garnish with coriander and serve hot with lemon wedges.
Transfer to a serving bowl. Sprinkle chopped coriander leaves on top and nestle lemon wedges on the side. Squeeze lemon over the hot chestnuts just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Make a small slit in each chestnut before roasting to prevent them from bursting.
- 2Roast in a single layer and turn every 5 minutes for even charring.
- 3Peel the chestnuts while they are still warm — the skins come off much easier.
- 4Use a heavy cast-iron skillet for the best smoky, charred flavor.
- 5Gently toss the peeled chestnuts in ghee and spices to avoid breaking them.
- 6These are best served immediately — they lose their crispness as they cool.
Adapt it for your goals.
Spicy-tangy
Add an extra pinch of chaat masala and a drizzle of tamarind chutney after roasting for a more aggressively tangy, street-style chaat experience.
herb garlicHerb-garlic
Replace the spice mix with 1 teaspoon of crushed garlic and 1 tablespoon of finely chopped mint for a fresh, pungent twist.
butter pepperButter-pepper
Swap ghee for butter and finish with coarsely crushed black pepper and a pinch of salt for a simple, rich variation that highlights the chestnut's natural sweetness.
jainJain
Omit the garlic and onion entirely (none are in the base recipe) and replace ghee with oil if needed, making it fully compliant with Jain dietary restrictions.
Why this is on our healthy list.
Low in Calories
Water chestnuts are naturally low in calories and fat, making this roasted snack a light, satisfying option.
Good Source of Fiber
The skins and flesh of water chestnuts provide dietary fiber, which aids digestion and promotes fullness.
Rich in Antioxidants
Turmeric and cumin powder add antioxidant properties that help combat oxidative stress.
Contains Essential Minerals
Water chestnuts are a source of potassium and manganese, important for heart health and bone formation.
Frequently asked questions
No, canned water chestnuts are already cooked and soft — they will not char properly and will turn mushy. Fresh chestnuts with skin are essential for this recipe.
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