Singhada Parantha with Raita Sanjeev Kapoor Khazana

Heres another interesting recipe in a fresh new episode of Family Food Tales. When fasting, and especially for Navratri, this recipe always features on the menu on most days at home. The reasons being, its filling and one feels full longer. Soothing raita perfectly complements the parantha.

SINGHADA PARANTHA WITH RAITA

Ingredients

1 cups water chestnut (singhada) flour + for dusting
3-4 medium potatoes, boiled, peeled and mashed
Rock salt (sendha namak) to taste
tsp roasted cumin powder
1 tsp ginger-green chilli paste
1 tbsp chopped fresh coriander leaves
1-2 tbsps oil
Ghee for applying
Raita
1 cup yogurt
1 medium cucumber, peeled and grated
Rock salt (sendha namak) to taste
tsp roasted cumin powder + to sprinkle
Chopped fresh coriander leaves to sprinkle

Method

1. Take water chestnut flour, add potatoes, rock salt, roasted cumin powder, ginger-green chilli paste, coriander leaves, and oil and mix well. Knead till a soft dough is formed.
2. Cover with a damp muslin cloth.
3. Take a portion of the dough and shape it into a ball. Dust the worktop with some water chestnut flour and place dough ball on it and press it lightly. Roll it into a disc of medium thickness.
4. Heat a non-stick tawa. Place the disc on it and cook on medium heat for 2-3 minutes. Flip and apply some ghee and cook the other side for 1-2 minutes as well.
5. To make the raita, take yogurt in a bowl. Add cucumber, rock salt and roasted cumin powder and mix well.
6. Transfer in a bowl, sprinkle roasted cumin powder and coriander. Serve with the prepared paranthe.

"0:00 introduction
0:30 Take water chestnut flour
0:39 Add boiled potatoes
0:44 Add rock salt
0:47 Add roasted cumin powder
0:52 Add ginger-green chilli paste
1:01 Add coriander
1:25 Add oil
2:07 Roll the dough
2:51 Add ghee
3:29 Take yogurt
3:30 Add cucumber
3:43 Add rock salt
3:45 Add roasted cumin powder
4:15 Add coriander"

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