Singhare aur Aloo ke Parathe

Prep Time - 15 mins
Cooking Time - 20 mins

Ingredients
Singhara flour - 1 cup  
Spinach (chopped)  - 1/4 cup 
Potatoes (boiled and mashed) - 1/4 cup  
Green Chillies (finely chopped) - 2  
Carrom Seeds (Ajwain) - 2 tsp  
Fresh Coriander Leaves (finely chopped) - 1/4 cup  
Salt to taste 
Oil

Method

• Combine spinach, potatoes, green chillies, carrom seeds, salt and coriander leaves in the singhara flour properly.
• Add water little by little and knead it into a firm dough.

• Now, divide the dough into small balls (lemon sized) and flatten them between your palms.

• With the help of rolling pin, roll it like puri on the flatboard.If the mixture sticks to the flatboard, then, first dust the dough ball with singhara flour, then roll it.  (While rolling puris, their edges may be uneven or rough. Use your hands to smoothen the edges.)

• Take a griddle, or non-stick pan. Smear it with oil, and heat it on medium flame.
• Shallow fry the puri on both sides, till it becomes golden brown and crisp.
• Repeat the process to make rest of the puris.
• Serve the puris with mint-coriander chutney, pickle, or curd.