Farali Singhara Paratha (Gluten Free)
Farali Singhara Paratha is a gluten free flatbread made on a pan or a griddle without any leavening agents. These parathas are a delicious alternative to regular wheat parathas. These are generally consumed during fasting or vrat days in India.
What is Singhara Flour
Singhara flour is made from the aquatic vegetable water chestnuts. They are crisp white flesh that can be enjoyed raw or boiled. They are a common addition to many stir fries, salads and curries.
A common way to also consume these seeds is by making flour. The dried water chestnut seeds are peeled, boiled, dried and a flour is made. Singhara flour is a good source of carbohydrate and essential nutrients. It is starchy and hence can be added to different curries as a thickener.
As this flour is loaded with essential nutrients and helps in water retention, it is widely consumed during different fast/vrats in India. Parathas/flatbreads, puris, pakodas, pancakes, halwa made using this flour are common during fasting.
Even if you are not fasting, incorporating this flour in your daily diet helps in a lot of ways. It helps you keep fuller for longer and hence promotes weight loss. It is also a good alternative to people who cannot consume gluten free products such as wheat.
Storing Singhara Flour
Water chestnut flour should be kept in a cool and a dark place. It stays for long when refrigerated.
Today's Recipe of Singhara Paratha
Coming to today's recipe of Singhara Paratha, the recipe is quite simple. Since the flour is gluten free mashed potato is added to the flour to help it bind. Salt, coriander and green chili are added as per taste and dough is kneaded. The parathas are made by tapping them using your hand . One can use a rolling pin too but needs to be very gentle. Rest it is then cooked on a griddle/pan using ghee(clarified butter).
Vegans can replace the ghee with oil. This parathas can simply be enjoyed with yogurt/curd. I enjoyed it with some Rajgira (Amaranth flour) Kadhi.
I am also sharing this recipe with our Foodie Monday bloghop group where #241 theme is Flat Bread Fiesta. The theme was suggested by Poonam from Annapurna. Poonam has a wonderful collection of recipes from all over the world. Hop on to her blog for some more farali/fasting recipes. Like I have to try her Farali Kaddu ki Tikki and Kache kele ki tikki.
Few more Fasting Recipe on Blog
Here is the recipe for Farali Singhara Paratha:
Ingredients
- 1 Cup Singhara Flour (Water Chestnut Flour)
- 2 Small Boiled and Mashed Potatoes (Around ½ Cup)
- ¼ Cup Chopped Coriander
- 1-2 finely chopped Green Chillies
- Salt to taste
- Water for kneading the dough
- Ghee or Oil for Shallow Frying
- Singhara Flour for dusting
Preparation
- In a wide bowl, add in the flour. mashed potatoes, salt, coriander, and chilies.
- Give everything a nice mix incorporating the potatoes well.
- Add water very slowly to make a nice and semi stiff dough.
- Let the dough rest for 10-15 minutes or more.
- Divide the dough in equal size balls. Each around 1-1.5 inch in diameter.
- Dust the dough ball with some flour.
- Either with a rolling pin or simply pat using your hand against a rolling board to form a roti (flatbread). (around 3 -4 inch in diameter.)
- Heat a tava/griddle/pan. Grease it lightly with ghee/oil.
- Once the tava is medium hot, Put the rolled side down on the tava.
- Let it cook for 15-20 seconds.
- Flip and let it cook on another side for 1 minute.
- Now apply ghee/ oil and shallow fry the paratha using ghee/oil on both sides.
- Serve it with Yogurt or Farali Kadhi.
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 teaspoon = 5 ml
- Instead of Singhara Flour, Buckwheat Flour can also be used.
- To make it Vegan use oil.
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Farali Singhara Paratha (Gluten Free)
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Equipment
- Pan/Griddle
Ingredients
- 1 Cup Singhara Flour (Water Chestnut Flour)
- 2 Small Boiled and Mashed Potatoes (Around ½ Cup)
- ¼ Cup Chopped Coriander
- 1-2 finely chopped Green Chillies
- Salt
- Water for kneading the dough
- Ghee or Oil for Shallow Frying
- Singhara Flour for dusting
Instructions
- In a wide bowl, add in the flour. mashed potatoes, salt, coriander and chillies.
- Give everything a nice mix incorporating the potatoes well.
- Add water very slowly to make a nice and semi stiff dough.
- Let the dough rest for 10-15 minutes or more.
- Divide the dough in equal size balls. Each around 1-1.5 inch in diameter.
- Dust the dough ball with some flour.
- Either with a rolling pin or simply pat using your hand against a rolling board to form a roti (flatbread). (around 3 -4 inch in diameter.)
- Heat a tava/griddle/pan. Grease it lightly with ghee/oil.
- Once the tava is medium hot, Put the rolled side down on the tava.
- Let it cook for 15-20 seconds.
- Flip and let it cook on another side for 1 minute.
- Now apply ghee/ oil and shallow fry the paratha using ghee/oil on both sides.
- Serve it with Yogurt or Farali Kadhi.
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 teaspoon = 5 ml
- Instead of Singhara Flour, Buckwheat Flour can also be used.
- To make it Vegan use oil.
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
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This is an awesome recipe, something different to make for fasting days. People make singada atta ki puri but I find them too oily. Making parathas instead is a much better option. Now to see if I'll be able to buy some singada flour. Do you have the rajgira kadhi recipe on your blog?
As of now no, But I will be posting soon. Yes they are better than fried. Thank You
Parathas with singhara flour looks interesting. Never tried using them. Potatoes will make the parathas soft and these looks so delicious. with coriander leaves and green chillies i can eat them as such.
Thank You
Love this parathe and most of the time I make these when fasting.. pics are stunning and your parathas looks so perfectly cooked!! A good recipe gluten-free recipe for people with gluten allergies..
Making paratha with Singhara flour and potato is brilliant ! I would definitely love to try it out soon. I guess it would taste great with sweet curd.
I am coming over. These are way beyond my capabilities of rolling roti. They looms so delicious.
My mom used to make this paratha for our lunch box many times, Its my childhood memory, Love love those paratha. Thank you for reminding me the recipe I can make this for my daughter now 🙂 Lovely share dear:)
I love the idea of using singhade ka atta to make parathas. They look absolutely delicious!
I just don't use enough alternative flours in my kitchen, I've realised lately. Definitely going to try this out. 🙂
These singhara parathas are a perfect to eat during fasting or even otherwise. Something different and nutritious to eat. Awesome recipe Renu.
Thanks for this recipe Renu, never heard about singhara, it's very new to me. Will check for this flour once everything will settle down. Very interesting and healthy parathas looks very tasty.
this GF paratha looks yum, REnu ! yet to start using Waterchestut flour / rajgira / buckwheat flour .. I think ur GF recipes will prompt me to do that.. we get all these flours in mumbai, will bookmark this in the meantime 🙂
Awesome recipe Renu. Made singhara atta and kuttu atta mixed paratha but never used only singhara atta. Many times made singhara atta cake and halwa but those
were sweet. Loved this recipe. Paratha sounds so spicy and delicious. Singhara atta is out of stock. Let me get it after lockdown. I will surely try it sometime.
It is not spicy. Thank You
I wonder if I could substitute plantain for potato??
Yes you can