Singhara Paratha with Kaddu Sabzi
30 minutes
5 reads
About Singhara Paratha with Kaddu Sabzi
A simple Navratri vrat meal of soft singhara flour parathas served with mildly spiced pumpkin sabzi and plain curd.The parathas are pan-cooked with ghee rather than deep-fried, making this an easy everyday fasting meal.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Singhara Paratha
- 1 cup Singhara Flour Water chestnut flour
- 1/2 cup Potato Boiled, peeled and mashed
- 1/2 tsp Cumin Jeera
- 1 tbsp Coriander Leaves Finely chopped
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
For Cooking the Paratha
- 1 tsp Ghee For cooking
For the Kaddu Sabzi
- 3 cups Pumpkin Peeled and cut into small cubes
- 1/2 tsp Cumin Jeera
- 1 tbsp Coriander Leaves Finely chopped
- 1 tsp Ghee For cooking
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
To Serve
- 1/2 cup Curd Plain, unsweetened
Instructions
Making the Singhara Dough
- Combine singhara flour, mashed potato, cumin, coriander leaves, black pepper and sendha namak in a bowl. Add water a little at a time and mix until you have a soft, pliable dough. Do not add all the water at once; singhara flour can absorb water differently depending on the brand.
- Divide the dough into 4 equal portions. Place one portion between two sheets of parchment or food-safe plastic and gently flatten and roll into a small round paratha. Repeat with the remaining dough.
Cooking the Kaddu Sabzi
- Heat the ghee in a pan over medium heat. Add cumin and let it sizzle for a few seconds. Add the diced pumpkin, black pepper and sendha namak. Stir well.
- Cover and cook over medium-low heat for 8–10 minutes, stirring occasionally, until the pumpkin is tender but still holds its shape. If needed, add 1–2 tablespoons of water to prevent sticking.
- Turn off the heat and stir in the chopped coriander leaves.
Cooking the Parathas
- Heat a tawa over medium heat. Carefully transfer one rolled paratha onto the hot tawa and cook for 1–2 minutes until the underside firms up. Flip gently.
- Cook the other side for 1–2 minutes, then lightly brush both sides with a little ghee. Cook until lightly golden and cooked through. Repeat with the remaining parathas.
- Serve the singhara parathas hot with the kaddu sabzi and plain curd.
Recipe Notes
Make-Ahead Tip
Boil and mash the potato ahead of time and refrigerate it. The pumpkin can also be peeled and cubed in advance. For the best texture, prepare the singhara dough just before rolling and cooking.Office Tiffin Tip
Pack the parathas and kaddu sabzi separately so the parathas do not become soggy. Keep the curd in a separate leak-proof container.Quick Swap
If you prefer a softer meal, serve the kaddu sabzi with plain curd instead of rolling the parathas very thin. You can also use sweet potato in place of potato in the paratha dough.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Related Posts You May Like
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Singhara Halwa
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Recipe Nutrition
Calories: 602kcalCarbohydrates: 115gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 116mgPotassium: 833mgFiber: 14gSugar: 30gVitamin A: 14921IUVitamin C: 70mgCalcium: 171mgIron: 7mg
