What is the English name for Singara vegetable?

November 23, 2025 •

4 min read

While a popular seasonal produce item in South Asia, many people are unaware of the English name for Singara vegetable. Known widely as the water chestnut or water caltrop, this aquatic plant is highly valued for its crisp texture and nutritional profile.

Quick Summary

The English name for Singara is water chestnut or water caltrop, referring to the edible part of an aquatic plant. It is widely enjoyed in South Asian cuisine, often boiled or ground into a gluten-free flour.

Key Points

English Names: The Singara is most commonly known in English as the water chestnut or water caltrop.
Indian vs. Chinese Variety: The term can refer to the spiny Trapa natans (Indian) or the rounder Eleocharis dulcis (Chinese).
Nutrient-Dense: Water chestnuts are a low-calorie, high-fiber food, rich in antioxidants, potassium, and B vitamins.
Culinary Versatility: It can be enjoyed raw, boiled, roasted, or processed into a gluten-free flour (singhare ka atta) used for traditional dishes.
Health Benefits: Regular consumption can aid in weight management, improve digestion, and support heart health.
Seasonal Favorite: A winter fruit in South Asia, its flour remains a year-round staple, especially for fasts.

The English Name: Water Chestnut or Water Caltrop

The English name for the vegetable known as Singara in many parts of India, Pakistan, and Bangladesh is the water chestnut. It is also frequently referred to as the water caltrop, a name that highlights its thorny, horn-like appearance. While both terms are used, the specific variety most common in South Asia is the Indian water chestnut, scientifically known as Trapa natans. This distinguishes it from the Chinese water chestnut (Eleocharis dulcis), another edible aquatic plant that is rounder and more often found canned.

Origins and Characteristics

The plant that produces the Singara, or water caltrop, is an aquatic herb that thrives in freshwater lakes, ponds, and marshes across warm temperate regions of Asia and Africa. The fruit grows submerged underwater, attached to a rosette of floating leaves. When harvested, the fruit reveals a distinctive shape, often with two or four sharp, spiny horns, leading to other descriptive names like 'devil pod' or 'buffalo nut'. The outer layer is hard and black or dark reddish-brown when ripe, protecting a starchy, white, and mildly sweet interior.

Nutritional Profile and Health Benefits

Beyond its culinary appeal, the Singara is packed with a wide array of nutritional benefits that have been valued in traditional medicine for generations. It is a low-calorie food, rich in complex carbohydrates and dietary fiber. This makes it a great option for promoting satiety and aiding digestion.

Singara is also a good source of several vitamins and minerals essential for human health.

Nutrients found in water chestnuts include:

Potassium: Helps regulate blood pressure and supports heart function.
Antioxidants: Contains flavonoids and polyphenols that combat free radicals, offering anti-inflammatory, antibacterial, and antiviral properties.
B Vitamins: Including B6, which contributes to improved mood and reduced stress.
Zinc: An essential mineral for various bodily functions, including immunity and cell growth.

Culinary Uses of Singara

The versatility of Singara extends beyond its raw consumption. It can be prepared in many ways and is a staple in many kitchens, especially during fasting periods like Navratri in India, where grain consumption is restricted.

Raw or Boiled: The most straightforward way to enjoy singara is by peeling and eating the raw, white flesh. It has a fresh, slightly crunchy texture. Boiling makes the texture softer and can be a popular snack, often served with a dash of salt and spices.
Flour (Singhare ka Atta): After being dried and ground into a fine, gluten-free flour, singara is used to make a variety of dishes. This flour can be used for pancakes, savory puris, or sweet desserts like halwa and laddoo. It also acts as a natural thickening agent for gravies and curries.
Curries and Stir-fries: The vegetable can be boiled and added to curries, similar to how potatoes are used, or stir-fried with spices for a more savory dish. Its ability to retain its crunchiness even when cooked makes it a popular ingredient.

Comparison: Water Caltrop (Singara) vs. Chinese Water Chestnut

To avoid confusion, here is a comparison between the two common types of water chestnuts:


Feature	Water Caltrop (Singara)	Chinese Water Chestnut (Eleocharis dulcis)
Botanical Name	Trapa natans	Eleocharis dulcis
Appearance	Resembles a buffalo's head or a bat with prominent spines.	Small, round corm with a papery, brown skin.
Texture	Starchy and somewhat softer when boiled.	Crisp, crunchy, and juicy, even when cooked or canned.
Origin	Native to Eurasia and Africa, including the Indian subcontinent.	Native to Asia, tropical Africa, and Oceania, widely cultivated in China.
Culinary Use	Often eaten boiled or used as gluten-free flour for traditional dishes.	A popular ingredient in stir-fries, soups, and salads, available fresh or canned.

Potential Health Considerations

While highly nutritious, it is important to consume singara in moderation. Excessive consumption, particularly in its raw form, can lead to side effects such as nausea, bloating, and stomach discomfort due to its high fiber content and the presence of tannic acid. It's recommended to cook or boil them to reduce these effects. Individuals with known allergies to nuts or seeds should also be cautious. Always wash fresh produce thoroughly to avoid contaminants from the water it grows in.

Conclusion

The English name for the Singara vegetable is the water chestnut or water caltrop, a seasonal aquatic plant revered in South Asian and Chinese cuisines. Not to be confused with the Chinese variety, the Indian Singara is a nutrient-dense food prized for its versatility and health benefits, including a rich supply of antioxidants and minerals. Its ability to be enjoyed fresh, cooked, or ground into gluten-free flour makes it a valuable and delicious addition to many dietary regimens. As with any food, moderation is key to reaping its nutritional rewards without discomfort.

For more detailed botanical information on the water caltrop, you can consult sources like Wikipedia for its specific scientific classification and characteristics.

Frequently Asked Questions

The English name for the Singara vegetable is water chestnut or water caltrop.

The Indian variety (Trapa natans, or Singara) is known as the water caltrop and has a distinctive spiny shape, while the Chinese variety (Eleocharis dulcis) is a round, globe-like corm.

Botanically, the Singara is the fruit of an aquatic plant, but it is often used and referred to as a vegetable due to its culinary applications.

Yes, you can eat Singara raw after peeling the hard outer skin. However, some people prefer to boil them to soften the texture and reduce potential gastric discomfort.

Singhare ka atta is the flour made from dried water chestnuts (Singara). It is a gluten-free flour commonly used for baking and making traditional dishes during religious fasts in India.

Singara is low in calories, high in fiber, and rich in antioxidants, potassium, and B vitamins. It can help regulate blood pressure, support heart health, and aid in digestion.

Excessive consumption of raw Singara can cause bloating, gas, and stomach pain due to its high fiber and tannic acid content. It is best to eat in moderation.

The Singara plant, or water caltrop, grows in freshwater habitats such as marshes, ponds, and slow-moving streams in temperate regions of Asia and Africa.

Singara has a mildly sweet flavor and a starchy, crunchy texture, which changes to a softer, mealy texture when boiled.