Gluten Free Chilla using Singhara Atta (Water Chestnut Flour) | Navratras Special Recipe
Gluten Free Chilla using Singhara Atta (Water Chestnut Flour) | Navratras Special Recipe
Ingredients
- 1¼ cup Wheafree Singhara Flour
- 2-3 Green Chillies, finely chopped
- ¼ tsp Turmeric
- 1 tsp Black Salt (as per your taste)
- 1 tsp Black Pepper (as per your taste)
- 1 tsp Cumin Powder
- 1 tbsp Fresh Coriander Leaves, finely chopped
- Ghee for frying
Method
Boiling the Pasta:
1
1. Take Wheafree Singhara Flour in a bowl.
2. Add turmeric, cumin powder, black pepper powder, black salt, green chillies and sesame seeds. Mix everything well.
3. Add water little by little and make a smooth, lump free and loose batter.
4. Add fresh coriander leaves and mix into the batter.
5. Heat the non-stick pan or tawa on medium-high flame.
6. Spread a little ghee on the pan and pour some batter on the pan and evenly spread a thin layer of batter.
7. Put some ghee on the upper layer and cook on both sides. Once done, take it out on a plate. Continue to make chillias from rest of the batter.
8. Serve hot Singhara Flour Chilla with curd.
- Recipe By: Wheafree Kitchen
