Singhare ki Roti — crisp and golden brown, these rotis are made with lauki, aloo, and singoda atta (chestnut flour) for the simplest fasting-friendly recipe! Pair them with some fruit yogurt and roasted tomato chutney for the most wholesome Navratri meal!
WATCH HOW TO MAKE SINGHARE KI ROTI:
In a bowl, add in your grated potato, lauki, green chilies, ginger, and some simple spices like mint, salt, black pepper, and jeera. Go in with some grated coconut, crushed peanuts, a little oil and yogurt for the softness, singhare ka atta or you can use any fasting flour, and some cilantro. Use your hands to help the lauki release its water to form a wet dough. Since the lauki has so much moisture, you don’t need to add any additional water and we’ve also added yogurt which will help bind the dough.
I like shaping these on a greased banana leaf or you can also use parchment paper, and these will allow for the easiest transfer. Flip these onto a hot tava and sprinkle with some sesame seeds and oil or ghee. Now be patient here and let these cook on both sides, flipping in between, until it becomes golden brown and crisp.
Garnish them with some coconut and cilantro. I’ve paired them with some fruit yogurt, a special fasting-friendly roasted tomato chutney, and some chikki. You have to give these a try—they’re always a hit!
If you like this, please try my other recipes:
- Sabudana Millet Thalipeeth
- Sweet Potato Tikki With Guava Mint Chutney
- Instant Vrat Ka Dosa – Samak Rice Dosa
- Coconut Sabudana Bowl
Singhare Ki Roti — crisp and golden brown, these rotis are made with lauki, aloo, and singoda atta (chestnut flour) for the simplest fasting-friendly recipe! 🌱 Pair them with fruit yogurt and roasted tomato chutney for the most wholesome Navratri meal! ❣️
- 1 cup potatoes , grated (2 medium sized)
- 1 cup grated lauki (bottle gourd / opo squash)
- 1 tsp ginger , minced
- 2 green chilies , minced
- 1/4 cup coconut , shredded
- 1/4 cup roasted peanuts , crushed
- 1 1/2 cup singoda flour (chestnut flour) , more as needed
- 2 tsp yogurt
- 2 tsp oil
- 1 tsp salt , use sendha namak for fasting
- 1/2 tsp black pepper
- 1 1/2 tsp roasted cumin powder
- 1 tsp dried mint
- 1 tsp sugar
- 2 tbsp cilantro with tender stems , finely chopped
- ghee , or oil for cooking
- sesame seeds
- grated coconut
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Wash the grated potatoes with cold water once and then squeeze them to remove all excess moisture and starch.
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In a bowl, add in all the ingredients. Use your hands to gently mix the dough together and you should see the water from the lauki start to release. Since the lauki has so much moisture, you don’t need to add any additional water. Also, if the dough is too wet and not coming together, you can add more singoda flour one tsp at a time.
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Then, grease a banana leaf with oil or ghee. Spread your dough on the center of the leaf creating a circular shape that is 3 to 5 inches wide and around ¼ to ½ inch thick.
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Heat oil in a pan on medium heat and lay your banana leaf with the roti facing down. Peel the banana leaf away and let the roti cook for 2-3 minutes on medium flame until it is crispy. Then, drizzle a little oil and some sesame seeds on top and flip it over. Let it cook for another 2-3 minutes and your Singhare Ki Roti are ready! Enjoy!
Recipe Video
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