Farali Singhara Paratha (Gluten Free)

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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

• Buckwheat Sweet Potato Pancakes
• Farali Kuttu ki Khichdi
• Samak Rice Khichdi
• Farali Kuttu ka Cheela

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)
• 1/4 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 tsp = 5 ml
• Instead of Singhara Flour, Buckwheat Flour can also be used.
• To make it Vegan use oil.

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