Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 2 Servings

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.

Ingredients

• 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

Method

• 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.

Wellcure Tip:

• Covered cooking helps the roti from going dry.

Eating guide:

• 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.

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