Singhara paratha is a gluten-free flatbread made with potatoes & water chestnut flour. Singhare ka paratha is consumed during vrat (or fasting).
Singhara Atta is a flour made with roasted water chestnuts, and a high-fiber, high-protein option. A great alternative to wheat flour, the singhara atta can be used to make parathas, pooris, pakodas, halwa, and even dosas or pancakes.
This flour is loaded with nutrients and is an ideal option for when you’re fasting. In fact, Indians use this flour extensively during Navratri fasting. Although it is usually eaten during fasting, you can make flatbreads out of this flour any time you want. Incorporating singhara atta in your diet not only increases your protein consumption but also allows your body to get nutrition from diverse ingredients.
How much Singhara Atta (Water Chestnut Flour) to use for the paratha?
- This depends on the moisture content of your potato mixture.
- If your mixture is too dry, you can add a couple of spoons of water to bring it together and form a dough.
- But do not add any water in the beginning. Try to make a soft dough without it, and use water only if absolutely necessary.
What can I use instead of potatoes?
Since this is a gluten-free flatbread, you do need some kind of starch to hold the dough together and roll it out without breaking it up. And potatoes are the best (and most flavor-neutral) vegetables to use in the recipe. But if you don’t consume potatoes or want to use something else, you can try substituting them with:
- Sweet Potatoes
- Yam
- Cooked and mashed rice
The Singhara Paratha is delicious as is, or served with some cold yogurt or any chutney you prefer. I love this with some yogurt and roasted tomato chutney.
Here’s a video tutorial on how to make Singhara Paratha at home –
Singhara Paratha (a Gluten-Free Flatbread)
Ingredients
- 1 piece medium-sized Potato, boiled & peeled
- 1/4 cup finely chopped Cilantro or Coriander leaves
- 1 Tbsp Ginger, grated
- 2-3 pieces small Green Chili, finely chopped (adjust for spice)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Rock Salt (if making for vrat) or any Salt, adjust to taste
- 1/4 cup Water Chestnut Flour (Singhara Atta) * Refer Note
- 4-5 Tbsp Water
- Cooking Oil
Instructions
- To a large mixing bowl, add the boiled and peeled potato. Mash it with a fork or masher until smooth.
- Add the coriander or cilantro leaves, ginger, chilies, salt, coriander powder and cumin powder, and mix well. Taste and adjust for seasonings at this stage.
- Add the water chestnut flour (singhare ka atta) and mix well with the potato mixture.
- Once it forms a thick mixture, add a few spoons of water to bring everything together and form a smooth dough. You don't have to knead it too much, since this is a gluten-free dough.
- Cover and let the dough rest for about 30 minutes. Then divide into equal portions and roll into neat balls.
- Roll each ball of dough into a thin paratha of about 6-7 inch diameter. You can't make really big ones, since it will be difficult to roll a gluten-free dough without break.
- Add to a hot pan or tawa, cook on medium heat with a little oil. Press and cook on both sides until golden.
- Remove and place in a casserole dish, covered with a clean kitchen cloth to keep them soft.
- Serve these singhara parathas warm with your desired chutneys or yogurt.
Video
Notes
- This depends on the moisture content of your potato mixture.
- If your mixture is too dry, you can add a couple of spoons of water to bring it together and form a dough.
- But do not add any water in the beginning. Try to make a soft dough without it, and use water only if absolutely necessary.
- Sweet Potatoes
- Yam
- Cooked and mashed rice
If you liked this singhare atte ka paratha, check out some other delicious flatbreads:
