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Singhara Flour Bottle Gourd Parantha | Dry Nuts Chilli Yogurt Dip |

Divya Suresh
Singhara Flour Bottle Gourd Parantha | Dry Nuts Chilli Yogurt Dip |

ಸಿಂಗಾರದ ಹಿಟ್ಟು ಅಥವಾ ನೀರು ಕಾಯಿ ಹಿಟ್ಟು ಮತ್ತು ಸೋರೆಕಾಯಿ ಪರಾಂಠಾ |

Singhara atta or water chestnut flour or Phalahaari flour as it is referred to as, is a gluten free, vrat friendly stuff, which is used to make paratha, halwa, poori, pakora etc, specifically because of its ability to be used for fasting dishes

This flour is a good source of energy, fiber, low-fat, low-calorie and nutrients including potassium, carbohydrates, copper, calcium and magnesium besides being low on glycemic index and easy to digest

Since it is gluten free, it can be tricky to work with, therefore it is often combined with boiled potatoes or any other type of binders to make it easy to handle while making rotis or parathas

Likewise, today, just to make it easy for beginners-or even those who find it difficult to work with gluten-free flours-I made singhara flour paratha by adding sago flour or sabudana flour or sabbakki hittu and grated bottle gourd, crushed peanuts along with some basic spices and herbs

By the way you should definitely check my latest published, very interesting recipe, which also includes instantly made at home paneer – Bathua Paratha With Paneer Carrot Stuffing

I insist, go ahead and make this yummy, vrat friendly Singhara flour bottle gourd Parantha (paired along with an interesting dip or raita) and get appreciated by one and all

Ingredients : measuring cup used – 200 ml

  • Singhara flour – 1 cup
  • Grated bottle gourd/lauki – 1 heaped cup
  • Sago flour – 1/2 cup
  • Crushed roasted peanut – 1/2 cup
  • Cumin seeds – 1 tbsp
  • Green chilies – 2
  • Coriander leaves – 1/4 cup
  • Curry leaves – 2 sprigs
  • Salt – to taste

Others :

  • Water – 2 to 3 tbsp, to form the dough, if required only
  • Oi – to toast the parathas

PROCEDURE :

  • Gather together all the ingredients listed below the heading ‘ingredients’ in wide bowl/parath, mix well and form into a soft dough. (You don't require much water as bottle gourd releases ample water, if in case required, it may be very little like say about couple of table spoons)
  • Divide the formed dough into equal portions, spread evenly on a greased parchment paper by applying little oil with your fingers
  • Cook it on both the sides on a heated tawa. If required you can smear little oil

Today, however, I was going to make regular cucumber raita to pair with this parantha, but, I immediately decided to create a unique vrat-friendly accompaniment
Please have a look –

Dry Nuts Green Chilli Yogurt (home made) dip or Almond Cashew Pistachios Green Chilli Yogurt (home made) raita –

Just crush together 2 tbsp each of almonds, cashews, Pistachios along with 1 or 2 green chilies and sufficient salt in a mixer grinder, transfer to a bowl, add yogurt (mine is homemade) and mix well, Pair it with paratha

By the way, here you can also check few other recipes, which are made during navaratri vrat, Like –

Navaratri vrat recipes, Like –