Gluten Free Chilla using Singhara Atta (Water Chestnut Flour) | Navratras Special Recipe


    • 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


    Boiling the Pasta:


    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