Singhara Paratha with Aloo subzi [Potato curry]

During fasting, one can only eat certain things. Singhara flour is one of those. Here I’m sharing with you my mom’s recipe for making parathas from singhara flour [singhara atta] and simple aloo subzi.

Singhara flour – 1 cup

Potatoes -1 cup [boiled, peeled and mashed]

Green chilies- 1 finely chopped

Cooking oil for shallow frying

Salt as per taste

Potatoes – 2 medium (boiled and peeled)

Tomatoes – 1 small (chopped)

Green chilies – 1 (finely chopped)

Red chili powder - 1 tsp

Cumin seeds – 1 tsp

Fresh cilantro – 2 tbsp chopped

Cooking oil – 1tbsp

salt as per taste

In a large bowl, add singhara flour, boiled and mashed potatoes, green chilies, salt. Mix well. Add little water as needed to knead it into a smooth dough. Keep aside for 5 minutes.
Divide the dough into 6 even parts. Make balls of each part nad very carefully roll them flat into parathas. If it is difficult to roll, try using parchment paper. Place the dough ball  between two sheets of parchment paper and gently roll. Later peel the parchment paper from both sides and shallow fry it on the griddle or frying pan using very little oil on both sides.
Fry parathas till they trun golden brown on both sides. Parathas are ready to serve.



In a pan, heat 1 tbsp of oil. Add cumin seeds and green chilies to it.
Saute for 2 minutes. Add chopped tomatoes and cook it for 5 minutes till tomatoes get little soft.
Add red chili powder. Mix well. Now add 1 cup water to it. Bring it to a boil.
Add boiled, peeled and chopped potatoes and salt. Also add 1/2 tsp sugar to neutralize the sour taste from tomatoes [optional].
Cook for 5 more minutes and garnish with fresh chopped cilantro.

Enjoy garma garam parathas with aloo subzi.

More falahari recipes on this blog:

Sabuhana vada