Singhada Parantha with Arbi

Ingredients 

• 1½ cups water chestnut flour + for dusting
• 6-7 colocasia (arbi) boiled, peeled and mashed
• 1 inch ginger finely chopped
• 2 green chillies chopped
• 1 tablespoon fresh coriander leaves chopped
• 1 teaspoon cumin seeds
• Rock salt (sendha namak) to taste
• 1 teaspoon ghee + for drizzling 

Method

1. Take water chestnut flour in a large bowl, add colocasia, ginger, green chillies and coriander leaves, cumin seeds and rock salt, and mix well. Add sufficient water and knead into soft dough.
2. Apply 1 tsp ghee and knead till well combined. Set aside for 15-20 minutes.
3. Divide the dough into equal portions and shape them into balls. Roll each ball in dry flour and roll it out as thinly as possible.
4. Heat a non-stick tawa, place one parantha on it, cook for ½ minute and flip. Cook for ½ minute and flip again. Apply some ghee on the top and flip and apply ghee on the other side too. Continue to cook, turning sides till both sides are evenly golden. Cook the remaining paranthe in the same way. Place them in a serving platter and serve hot.