IDYORA
Before You Start
Medium
The 2-3 small green chillies provide the heat; use only one for a mild version or omit them entirely for no heat.
Make it with no chilli
Simply leave out the green chillies; the flavour will remain delicious and aromatic from the jeera and fresh coriander.
1 hr 15 mins in total
1 hr 15 mins hands-on (chopping and cooking).
Plan ahead: Boil the potatoes in advance and let them cool completely before mashing, as warm potatoes will make the dough soggy and difficult to roll.
Contains: Milk (dairy)
Vegetarian · contains dairy. We check for milk, gluten, tree nuts, peanuts, mustard, sesame and celery. Always check your own labels, especially for asafoetida (hing), which often contains wheat.
Ingredients
For the Dough
For the Stuffing
Make It a Meal
Serve warm with a side of plain yogurt or a cooling mint raita for a complete meal.
Serve hot with a side of fresh green chutney or a bowl of chilled curd.
Good to Know
Nutrition values are approximate, per serving. IDYORA shares general wellness information — not medical advice.
Watch the Recipe
Key moments and transcriptStep by Step Instructions
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Prepare the Dough
In a large mixing bowl, combine 2 cups singhara flour and 1 tsp rock salt. Gradually add 0.75 to 1 cup water, kneading until you have a smooth, soft dough. Cover it with a damp cloth and let it rest for 15 minutes.
Done when: The dough should be soft, pliable, and hold together without sticking to your hands; avoid adding too much water at once, or the dough will become impossible to roll.
25 mins hands-on prep
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Make the Stuffing
In a separate bowl, mash the 3 boiled potatoes well. Add 0.5 cup grated coconut, 2-3 chopped green chillies, 1 tsp jeera, 0.5 tsp rock salt, and 2 tbsp chopped coriander leaves, mixing everything thoroughly for about 2 minutes until it forms a uniform, slightly sticky mixture.
Done when: The mixture should be uniform and easy to scoop; ensure the potatoes are mashed very smoothly, as large lumps will cause the paratha to tear during rolling.
10 mins hands-on prep
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Shape the Parathas
Divide the dough into 6 equal portions. Take one portion, flatten it into a 3-inch disc, place 2 tablespoons of stuffing in the center, and bring the edges together to seal. Gently roll it out on a floured surface into a 5-inch circle about 0.5 cm thick.
Done when: The edges must be sealed tightly to prevent the stuffing from leaking; use a light dusting of extra flour to prevent the dough from sticking to the rolling surface.
20 mins hands-on prep
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Cook the Parathas
Heat a tawa on medium heat. Place the paratha on the tawa for 2 minutes until golden brown spots appear, then flip. Apply 0.5 tsp ghee to the cooked side and cook for another 2 minutes until the edges are crisp and the surface is evenly golden brown.
Done when: The paratha is ready when golden brown spots appear on both sides and the edges feel firm; do not rush the cooking, or the inside will remain raw.
20 mins hands-on
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Why It's Good for You
Singhara, or water chestnut, is rich in starch, dietary fiber, and essential amino acids, and contains various antioxidants that may reduce the risk of multiple chronic conditions1. It is a versatile ingredient that can be included in a balanced diet in various forms, including parathas1. Singhara also provides minerals such as potassium, iron, and magnesium1.
Incorporating ingredients like coconut into traditional recipes can help diversify your intake of fiber, which is beneficial for overall digestive health2. When preparing meals, remember that a varied diet is key to long-term wellness. If you are managing specific health conditions, please plan any significant changes to your diet with your doctor or a registered dietitian to ensure your nutritional needs are met.
