Aloo Singhda Paratha for Navratri | Farali Potato Paratha

    aloo-singhare-parantha

    Aloo Singhda Paratha for Navratri |  Farali Potato Paratha

    Water chestnut flour is usually consumed during fasts. A variety of delicacies can be prepared with this ingredient. These are some of the meals that are mostly consumed during fasts (vrat). Make Aloo Singhara paratha for fast which has a scrumptious taste.

    Here is a step by step recipe with pictures to make yummy Aloo Singhara paratha this Navratri.  Making this dish is quite easy though you need to keep few things in mind. These tempting parathas can be served steaming hot with raita, curd or chutney. So, here’s an easy recipe for making Aloo Singhara paratha at your home!

    Direction:

    Getting Ready:

    Take 2 boiled potatoes.Peel and grate them. Grate it over the flour itself.

    aloo singhare paranthaMaking:

    Take 1 cup water chestnut flour in a mixing bowl. Add grated potatoes as well.Add a bit more than 1/2 tsp rock salt, 2 finely chopped green chillies de seeded followed by 2 tbsp finely chopped green coriander, 1 tsp ghee, mix well and knead a stiff dough.

    aloo singhare parantha

    Cover and keep the dough aside for 15 to 20 minutes to set . We have used 1/4 cup water to knead the dough. When 20 minutes are done, grease your hands with ghee squash the dough a bit to make it smooth.

    aloo singhare parantha

    Turn on flame and heat the tawa. Break small lump from the dough. Make a round dough ball from it, then give it a shape of peda. Coat it with dry flour.

    aloo singhare parantha

    Then roll out the paratha 3 to 4 inch inch in diameter. If the paratha sticks to the rolling board, then coat it with a little dry flour.Spread a little ghee evenly, Fold it in half. Repeat the process, 2 more times. As we are made round paratha, we gave it round shape. Make like a peda.

    aloo singhare parantha

    Once peda shaped dough is ready again, Coat it in flour again.Roll it out thick in 5 to 6 inch diameter.

    aloo singhare parantha

    When tawa is sufficiently hot, Pour a little ghee over the tawa. Spread evenly. Place the paratha on tawa carefully.Make sure you keep the flame medium. Roast the paratha from beneath.

    aloo singhare parantha

    Once roasted from beneath then flip the paratha. Slightly roast it, until brown spots appear on the other side as well. Spread ghee on both sides and flip and roast it.

    aloo singhare parantha

    Press paratha and roast,by flipping it,till brown spots appear on both sides.Lift the paratha and put it on the bowl,placed over the plate.Prepare and roast all parathas likewise. 5 parathas from this quantity of dough.It takes 5 to 6 minutes to roast a paratha.Turn off flame, Place the parathas on the plate.

    aloo singhare paranthaServing :

    Tempting Aloo Singhara paratha is ready.You can serve it with curd, vrat special chutney or raita.Everyone will relish it for sure.

    Suggestion:

    • Keep the dough a bit stiff. As potatoes are added it gives of moisture and later becomes soft.
    • Edges might break while rolling out so roll out paratha gently.
    Aloo Singhda Paratha for Navratri | Farali Potato Paratha aloo-singhare-parantha
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Water chestnut flour - 1 cup ( 150 gms)
    • Boiled potatoes - 2 (150 gms)
    • Ghee - 2 to 3 tbsp
    • Green coriander - 2 tbsp (finely chopped)
    • Green chilies - 2 (finely chopped)
    • Sendha Salt - More than ½ tsp (or as to taste)
    Instructions
    1. Take 2 boiled potatoes.Peel and grate them. Grate it over the flour itself.
    2. Take 1 cup water chestnut flour in a mixing bowl. Add grated potatoes as well.Add a bit more than ½ tsp rock salt, 2 finely chopped green chillies de seeded followed by 2 tbsp finely chopped green coriander, 1 tsp ghee, mix well and knead a stiff dough.
    3. Cover and keep the dough aside for 15 to 20 minutes to set . We have used ¼ cup water to knead the dough. When 20 minutes are done, grease your hands with ghee squash the dough a bit to make it smooth.
    4. Turn on flame and heat the tawa. Break small lump from the dough. Make a round dough ball from it, then give it a shape of peda. Coat it with dry flour.
    5. Then roll out the paratha 3 to 4 inch inch in diameter. If the paratha sticks to the rolling board, then coat it with a little dry flour.Spread a little ghee evenly, Fold it in half. Repeat the process, 2 more times. As we are made round paratha, we gave it round shape. Make like a peda.
    6. Once peda shaped dough is ready again, Coat it in flour again.Roll it out thick in 5 to 6 inch diameter.
    7. When tawa is sufficiently hot, Pour a little ghee over the tawa. Spread evenly. Place the paratha on tawa carefully.Make sure you keep the flame medium. Roast the paratha from beneath.
    8. Once roasted from beneath then flip the paratha. Slightly roast it, until brown spots appear on the other side as well. Spread ghee on both sides and flip and roast it.
    9. Press paratha and roast,by flipping it,till brown spots appear on both sides.Lift the paratha and put it on the bowl,placed over the plate.Prepare and roast all parathas likewise. 5 parathas from this quantity of dough.It takes 5 to 6 minutes to roast a paratha.Turn off flame, Place the parathas on the plate.

     

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