Shingada Pith (Water Chestnut Flour)

Ingredients

Serves 2

• 1 cup Shingada Pith (Water Chestnut Flour)
• 1 medium boiled potato (mashed)
• 1-2 green chillies (finely chopped)
• 1 tsp cumin seeds
• Sendha Namak (rock salt) to taste
• Ghee for roasting

Method

1. 1

   In a mixing bowl, add shingada pith, mashed potato, green chillies, cumin seeds, and sendha namak.

2. 2

   Mix well and add a little water if needed to form a soft dough (the potato helps in binding).

3. 3

   Take a butter paper or banana leaf, grease it with ghee, and place a small ball of dough on it.

4. 4

   Gently flatten the dough into a round thalipeeth (like a roti) using your fingers.

5. 5

   Heat a tawa (griddle), apply some ghee, and carefully transfer the thalipeeth onto it.

6. 6

   Roast on medium flame, applying ghee on the sides, until golden brown and crisp on both sides.

7. 7

   Serve hot with curd or peanut chutney.