"Fasting Feasts with Singhara Flour: Gluten-Free Delights for Sacred Occasions!"


Singhara flour, also known as water chestnut flour or water caltrop flour, is a type of gluten-free flour made from dried water chestnuts. Water chestnuts are aquatic vegetables that grow in marshes, ponds, and lakes. The flour is commonly used in Indian cuisine, particularly during religious fasting periods when certain grains and pulses are avoided.

Here are some key points about singhara flour:

1. Gluten-free: Singhara flour is naturally gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease.

2. Fasting food: In India, during Navratri, Ekadashi, and other fasting occasions, people avoid regular flours like wheat and barley. Instead, they use singhara flour to make various dishes, including pancakes, puris (fried flatbreads), pakoras (fritters), and halwa (a sweet dessert).

3. Light and nutty flavor: Singhara flour has a slightly nutty and earthy flavor, which complements both sweet and savory dishes.

4. Starchy consistency: When mixed with water, singhara flour forms a smooth, starchy batter, making it an excellent binding agent for dishes like pakoras and pancakes.

5. Nutritional benefits: Water chestnuts, and by extension, singhara flour, contain essential nutrients like potassium, magnesium, fiber, and vitamin B6. They are also low in fat and calories.

6. Culinary versatility: Apart from fasting dishes, singhara flour can be used in regular cooking as well. It can be used as a thickener in soups, stews, and sauces or added to gluten-free baking recipes.

7. Availability: Singhara flour is commonly available in Indian grocery stores, especially during the fasting seasons.

It's worth noting that while singhara flour is an excellent alternative for gluten-free and fasting diets, it may not be suitable for individuals with nut allergies since water chestnuts are botanically considered nuts. As with any new ingredient, it's essential to check for possible allergies or intolerances before consuming it.


Singhara flour is commonly used during fasting periods in India. Fasting holds significant religious and cultural importance in various Hindu festivals and occasions. During these fasting periods, certain grains like wheat and rice, as well as pulses and some vegetables, are avoided.

Singhara flour becomes a preferred choice during these fasting periods because it is gluten-free and not derived from grains. It allows individuals to observe the fasting rules while still being able to prepare a variety of dishes. Some popular dishes made with singhara flour during fasting include:

1. Singhara Puri: These are deep-fried flatbreads made from singhara flour, often served with potato curry or other fasting-friendly accompaniments.

2. Singhara Pakora: Fritters made with singhara flour and ingredients like potatoes, spinach, or cottage cheese.

3. Singhara Halwa: A sweet dessert made from singhara flour, ghee (clarified butter), sugar or jaggery, and sometimes garnished with nuts.

4. Singhara Cheela: Savory pancakes made from singhara flour and spices, typically served with chutney.

These dishes provide a variety of options for those observing fasting periods while ensuring they stay within the dietary restrictions imposed during these times. Singhara flour's ability to form a smooth batter and its starchy consistency makes it particularly useful in creating dishes that mimic the texture of regular wheat-based flours, making it an essential ingredient during fasting occasions in many Indian households.