Singhada Parantha with Arbi - SK Khazana

Ideally made during vrat, this recipe can be enjoyed anytime This is a Sanjeev Kapoor exclusive recipe.

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Singhada Parantha with Arbi - SK Khazana

Main Ingredients Water chestnut flour, Colocassia (arbi)
Cuisine Indian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Singhada Parantha with Arbi - SK Khazana

  • 1 1/2 cups for dusting Water chestnut flour
  • 6-7 Colocassia (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 for drizzling Ghee


  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.