Non-gluten flours are very flavourful and have their own unique earthy flavors. This is the first time I was trying my hand at Water Chestnut flour or Singhade ka atta.
Water chestnut is not a nut but an aquatic vegetable.
Teamed with juicy grated radish this recipe was a delight.
- Radish: 1 cup (grated tightly packed)
- Flax powder: 3 tbsp
- Singhade ka atta: ½ cup +
- Green chili: 1 no (finely chopped)
- Coriander leaves: 2 tbsp (finely chopped)
- Rock salt: to taste.
Ingredients for the suggested dip
- Mint leaves: 10 leaves
- Peanut curd: ½ cup
- Rock salt: to taste
- Podi: 3 tbsp
- Grate radish add ½ tsp of salt, chopped green chili, and chopped coriander and leave aside for 10 mins.
- Mix flax powder to half cup of singhade ka atta and reserve some flour in case you need it.
- Add the flour and flax mix to the grated radish. And knead together into a dough. If the dough is very sticky, dust a little more flour.
- Cover the dough with a damp cloth and allow to rest for 5 minutes.
- Divide the dough into equal parts and roll them by dusting flour.
- Cook on a hot Tawa. Cover and cook on the first side. Cook uncovered after flipping it around.
- Make the dip by blending mint leaves with curd. In a bowl mix the blended curd with Podi. Add as much podi as you like to arrive at the desired thickness.
- Covered cooking helps the roti from going dry.
- Food group: vegetables.
- Veggies are loaded with enzymes and high water content.
- They aid in digestion and act as a daily dose of vitamins and minerals.
- Being gluten-free, rich in fiber and high on nutritional value, this is a good option to add variety to your meals or when you want to go grain-free.