Farali Singhara Paratha (Gluten Free)
Farali Singhara Paratha is a gluten free flatbread made without any leavening agents and is generally consumed during fasting/vrat.
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 tsp = 5 ml
- Instead of Singhara Flour, Buckwheat Flour can also be used.
- To make it Vegan use oil.