Ingredients

• 1.5 cups - singhara flour
• 1 tbsp - oil
• 1 cup - rajgiri toasted
• 2 - yams, boiled and mashed
• 1 tbsp - coriander leaves finely chopped
• 2 - green chillies, finely chopped
• 1/2 tsp - cumin seeds
• 1 tsp - lemon juice
• Oil to shallow fry
• salt to taste

How to Make Singhare Ke Parathe

• Mix all ingredients for dough.
• Knead to a soft pliable dough.
• Cover with a moist cloth, keep aside.
• Heat oil in a heavy pan, add cumin seeds.
• Add mashed yam, lemon juice, coriander, mix well.
• Fold in toasted rajgiri grains. Keep aside.
• Divide dough into 6 parts, shape into balls.
• Divide filling into 6 parts.
• Roll one ball of dough, to a round 5-inch in diameter.
• Place one portion of filling in centre.
• Bring together all edges of round over filling.
• Press lightly to seal.
• Dust lightly with singhare flour.
• Roll into a paratha 6 inches in diameter.
• Heat skillet, roast both sides lightly.
• Drizzle some oil, flip and allow to become golden on low flame.
• Repeat for other side.
• Repeat with rest of dough and filling.
• Serve hot with coconut or pumpkin chutney.