Shingada Pith (Water Chestnut Flour)
Nutritious gluten-free flour made from water chestnuts, commonly used in fasting (vrat) recipes like puri, thalipeeth, pakora, and halwa.
Ingredients
Check off items as you gather them
Instructions
Follow these steps for best results
- 1
In a mixing bowl, add shingada pith, mashed potato, green chillies, cumin seeds, and sendha namak.
- 2
Mix well and add a little water if needed to form a soft dough (the potato helps in binding).
- 3
Take a butter paper or banana leaf, grease it with ghee, and place a small ball of dough on it.
- 4
Gently flatten the dough into a round thalipeeth (like a roti) using your fingers.
- 5
Heat a tawa (griddle), apply some ghee, and carefully transfer the thalipeeth onto it.
- 6
Roast on medium flame, applying ghee on the sides, until golden brown and crisp on both sides.
- 7
Serve hot with curd or peanut chutney.
Chef's Tips
- Shingada pith is gluten-free and rich in energy, perfect for fasting days.
- Add boiled potato for better binding while making dough.
- Best enjoyed fresh as puris, thalipeeth, or sweet halwa.