Water chestnut or Water Caltrop, commonly grows in warmer climes of South Asia and Eurasia, called Singhada or Pani phal in India.
Read more about it here . The flour is obtained by sun drying the chestnuts and grinding into flour. It is gluten free. Consumed in India during fasts and the two navratras. This flour can be turned into a variety of healthy, lip-smacking food. Innovation and taste, are the keys here 🙂
Presenting here is the thalipeeth/ flat bread, part of the Sentient food platter
Here’s what i did………..
1 cup – water chestnut flour / singhade ka atta
1 cup – grated bottle gourd
1 tsp – finely chopped green chili
pinch of carom seeds
salt to taste.
water to knead
oil/ clarified butter to brush the thalipeeths
Squeeze all water out of the grated bottle gourd. Sieve the water chestnut flour. In a mixing bowl, mix together grated bottle gourd, green chili, carom seeds, some salt.
Add the flour and knead well adding minimum water. Keep aside for 10 mins. The dough will be sticky. Before rolling out, cut a medium- large piece of polythene bag or one can use aluminium foil, too. Oil the plastic sheet lightly.
Make little larger than lemon -sized balls of the dough and keep on the oiled sheet. Fold the other half of the sheet over it and flatten the ball in rough flat bread.
Heat a iron skillet or flat pan. Gently keep the flat bread on this. Roast well on both sides. Brush it with oil or clarified butter.
Serve hot with accompaniments.
Happy Navratras !!
Happy cooking !!! 😀
Cheers !! 😉