How to make Singhada Parantha with Arbi - SK Khazana -
Ideally made during vrat, this recipe can be enjoyed anytime
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Water chestnut flour, Colocassia (arbi) (अर्बी )
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Chao Tom Corn N Sooji Balls Chapli Kabab-SK Khazana Chicken Naan Pockets
Singhada Parantha with Arbi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Singhada Parantha with Arbi - SK Khazana Recipe
Water chestnut flour 1 1/2 cups for dusting
Colocassia (arbi) boiled, peeled and mashed 6-7
Ginger finely chopped 1 inch
Green chillies chopped 2
Fresh coriander leaves chopped 1 tablespoon
Cumin seeds 1 teaspoon
Rock salt (sendha namak) to taste
Ghee 1 teaspoon for drizzling
Method
Step 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.
Step 2
Apply 1 tsp ghee and knead till well combined. Set aside for 15-20 minutes.
Step 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.
Step 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
