Water Chestnut

About Water Chestnut:

• It is known as goer in Kashmir, an aquatic vegetable growing in the Wular Lake in Kashmir.
• It is popularly known as Singhara ka atta in India, it grows underwater.
• The plants have extremely sharp spines with barbs that can cause serious injuries if stepped upon.
• It is native to Europe, Asia, and Africa and is also known as water caltrops.
• It is dense with potassium and fiber. It barely contains any sodium or fat, but is high in carbohydrates.
• How it is used?

• The edible kernel, concealed beneath a thick outer layer, is peeled off, dried, and pounded into flour. 
• People also use the sturdy dried outer shells as fuel in the traditional fire pots known as kangri during winter.
• Water chestnut is eaten in dishes during during Navaratri. It is also easily digestible and provide energy, which is crucial when fasting. 
• When peeled, the chestnut reveals white flesh with a crunchy, juicy texture and a sweet taste.

• Over the years, dry weather and increasing marshy land around the lake caused a decline in production of water chestnuts and have adversely affected livelihoods.