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Singhara Paratha Recipe or Singode Atte ka Parata Recipe by Foodomania

Singhara Paratha (a Gluten-Free Flatbread)

Foodomania
Singhara paratha is a gluten-free flatbread made with potatoes & water chestnut flour. Singhare ka paratha is consumed during vrat (fasting).
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breads, Main Course
Cuisine Indian, North-Indian

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

How much Singhara Atta (Water Chestnut Flour) to use?
  • 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
 
Keyword Singhara Paratha recipe, singhare ka paratha, singoda atta paratha