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

Method:

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

Recipe courtesy of Saroj Kering