Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, chestnut flour(sighade ka atta) paratha with bottle gord sabji. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A delicious indian dessert made from water chest nut flour (singhare ka atta also called 'singoda') with a twist of chocolate flavor and grain free, dairy. Enjoy Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a Singhade which is cultivated in winter, is liked by many and goes by the name of It is usually consumed in fast in the form of Halwa and puri made from its flour. Singhara Atta or singhada atta, water chesetnut flour is one of the important flour or ingredients There are various recipes made with singhara atta for fasting (phalahar) in festivals like Navratri Singhara atta is made from singhara or water chestnut, singhara.
Chestnut flour(sighade ka atta) paratha with bottle gord sabji is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chestnut flour(sighade ka atta) paratha with bottle gord sabji is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chestnut flour(sighade ka atta) paratha with bottle gord sabji using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut flour(sighade ka atta) paratha with bottle gord sabji:
- Take chestnut flour / singhade ka atta
- Prepare boiled and mashed potatoes
- Get coriander leaves
- Make ready sendha salt
- Take green chilli finely chopped
- Get For bottle gord sabji -
- Get bottle gord cut into small pieces
- Get cumin seeds
- Take green chilli finely chopped
- Get tomato finely chopped
- Prepare sendha salt
- Get Clarified butter for cooking
Chestnut Flour Pakora is made of boil potato and Singhada aata. This is a very famous snacks during navratri because it is very easy to make and required les. You can make pakora with buckwheat flour or Kuttu ka aata as well. Singhare ki Puri (Water Chestnut Flour bread)(Singhade ke atte ki Puri ) - a Gluten Free poori (Gluten free pancakes) made from Water Chestnut Flour and.
Instructions to make Chestnut flour(sighade ka atta) paratha with bottle gord sabji:
- First for paratha - in a big bowl take chestnut flour, add coriander leaves, mashed potatoes, green chilli and sendha salt. Mix all ingredients well and make a rough by using little water. Keep this aside
- Now for bottle gourd sabji - in a cooker add 2 tsp clarified butter,add cumin seeds.Then add tomato and green chilli. Saute it for 2 minutes. Then add bottle gourd pieces. Add sendha salt. Close the lid. Cook until one whistle comes out. Bottle gourd sabji is ready.
- Now take small portion of prepared dough.Put it on butter paper and make roti shape with fingers. Then put it on tawa and cook from both sides by using clarified butter. Make more parathas like this. Chestnut flour paratha is ready.
- Serve chest flour paratha with bottle gourd sabji and chutney.
Water chestnut flour or singhade ka atta is one of the commonly used ingredient in fasting recipes. Atta (Hindi आट्टा, Urdu آٹا) or Chakki Atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. Singhade ka halwa (a pudding made with water chestnut flour). drumstick curry in mustard gravy (sarso wali sahjan ki sabzi). Matar ka nimona is a favorite recipe of all the matar (green peas) lovers and the best taste comes in winters when farm fresh tender.
So that’s going to wrap it up with this special food chestnut flour(sighade ka atta) paratha with bottle gord sabji recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
