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

Boiling the Pasta:

1. Take Wheafree Singhara Flour in a bowl.
2. Add turmeric, cumin powder, black pepper powder, black salt, green chillies andsesame 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.