Carrot Singoda Paratha (Sattvic & Gluten-Free)

A nutritious, no-onion, no-garlic recipe perfect for Ekadashi or daily sattvic meals.

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General Details

• Yield: 15 to 18 Parathas
• Diet: Sattvic (No Onion, No Garlic)

Ingredients

• Grated Carrot: 250 grams
• Singoda (Water Chestnut) Flour: 500 grams
• Plain Water: 750 grams
• Salt: To taste (Saindhava salt recommended)
• Coriander Leaves: One handful, finely chopped
• Chilli & Ginger Paste: 2 tablespoons (optional)
• Ghee or Oil: For shallow frying

Methodology

1. Boil Water: In a saucepan, bring 750g of water to a rolling boil.
2. Season: Once boiling, add the grated carrot, chopped coriander, ginger-chilli paste, and salt.
3. Mix Flour: Lower the flame and slowly add the Singoda flour while stirring constantly to avoid lumps.
4. Knead Dough: Turn off the heat. Once the mixture is cool enough to handle, knead it thoroughly by hand into a smooth dough.
5. Roll & Fry: Divide the dough into small balls. Flatten them using a chapati rolling pin. Fry on a hot tava (griddle) with a little ghee until both sides are golden and crisp.

Serving Suggestion: Serve hot with homemade vegetable chutney or a fresh vegetable gravy sabji.