Here's another intriguing recipe in a fresh new episode of Household Food Tales. When fasting, and particularly for Navratri, this dish constantly features on the menu on most days in the house. The reasons being, it's filling and one feels full longer. Soothing raita completely complements the parantha.

SINGHADA PARANTHA WITH RAITA

Ingredients

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

Approach

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 moist muslin cloth.
3. Take a part of the dough and shape it into a ball. Dust the worktop with some water chestnut flour and location dough ball on it and press it lightly. Roll it into a disc of medium density.
4. Heat a non-stick tawa. Place the disc on it and prepare on medium heat for 2-3 minutes. Flip and use some ghee and cook the opposite for 1-2 minutes also.
5. To make the raita, take yogurt in a bowl. Include cucumber, rock salt and roasted cumin powder and blend well.
6. Transfer in a bowl, spray roasted cumin powder and coriander. Serve with the ready 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 Include 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 Include rock salt
3:45 Add roasted cumin powder
4:15 Add coriander"

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