Ingredients
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1 cup Singhara atta (Water chestnut flour)
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2 Tbsp Kuttu atta (Buckwheat flour)
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1 Tsp Jeera (cumin seeds)
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2 finely chopped green chillies
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Handful of finely chopped coriander
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Sendha namak (rock salt as per taste)
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2 medium sized potatoes (boiled & peeled)
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Water (for kneading)
About
Singhara and Kuttu ka Paratha is a popular vrat dish, commonly enjoyed during festivals like Navratri. Made with Singhara (Water chestnut) flour and Kuttu (Buckwheat) flour, it’s suitable for fasting rituals. The dough is seasoned with cumin seeds, green chillies, coriander, and rock salt. Boiled potatoes are added to the mixture to enhance flavor and texture. These parathas are roasted until golden-brown and served with yogurt or Aloo Sabji for a delicious and wholesome vrat meal.
Steps
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1
Done
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In a mixing bowl, combine 1 cup Singhara atta, 2 tbsp Kuttu atta, cumin seeds, chopped green chillies, chopped coriander, and rock salt. |
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2
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Add boiled and peeled medium-sized potatoes to the mixture. |
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3
Done
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Gradually add water and knead into a dough consistency suitable for making parathas. |
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4
Done
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Apply some ghee on a rolling board and dust it with Singhara flour. |
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5
Done
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Take a portion of the dough, flatten it with a rolling pin into a round shape. |
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6
Done
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Heat a pan and place the rolled paratha on it. Roast on medium heat until brown spots appear. |
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7
Done
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Flip the paratha and drizzle some ghee on top. Flip again and apply ghee on the other side. |
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8
Done
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Roast until both sides are golden-brown. Repeat the process for the remaining dough to make more parathas. |
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9
Done
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Serve these healthy Singhara and Kuttu ka Parathas with yogurt or Aloo Sabji for a delicious vrat special meal! |
