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During Navratri and other fasting periods, grains like wheat and rice are avoided, and gluten-free flours such as singhara atta (water chestnut flour) or kuttu atta (buckwheat flour) take their place. This Singhara Stuffed Paneer Paratha is a vrat-special dish that is both nutritious and indulgent.
The outer layer is made from singhara atta bound with boiled potato for pliability, while the filling combines fresh paneer, green chillies, ginger, and mild spices allowed during fasting — like cumin and rock salt (sendha namak). The parathas are shallow-fried in ghee until crisp outside and soft inside.
High in protein from paneer and rich in energy from water chestnut flour, this paratha is filling and satvik, making it a perfect Navratri lunch or dinner when paired with curd or vrat chutney.
Prepare dough
Mix singhara atta, mashed potato, rock salt, and ghee. Add a little warm water and knead into a soft, pliable dough. Rest for 10 minutes.
Prepare stuffing
In a bowl, mix grated paneer, green chilli, ginger, cumin powder, coriander leaves, and salt.
Shape parathas
Divide dough into balls. Roll one between greased plastic sheets. Place 2 tbsp stuffing in the centre. Fold edges and seal, then roll gently into a paratha.
Cook parathas
Heat a tawa, grease with ghee. Cook paratha on medium flame until golden spots appear on both sides. Apply extra ghee as needed.
Serve
Serve hot with curd, vrat chutney, or aloo sabji.
Yes, you can use kuttu atta or rajgira atta for variety.
They taste best hot, but you can prep dough and stuffing in advance and assemble just before cooking.
Yes, replace paneer with crumbled tofu (if allowed) and fry in oil instead of ghee.
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