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Close up view of Farali Singhara Paratha

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.
4.82 from 11 votes
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Course: Dinner, Lunch
Cuisine: Indian, North Indian
Keyword: Fasting Recipes, Gluten Free, Singhara Flour, Vrat
Author: Renu Agrawal-Dongre

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 to taste
  • 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.
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