Roast the peanut on low flame, remove its skin, and grind it into a coarse powder.

Heat oil in a pan, add jeera and hing. Sauté for a minute.

Add onion and cook till it becomes translucent.

Now add ginger-garlic paste and chopped green chilli. Sauté it.

Then in a bowl, add turmeric powder, coriander powder, cumin powder, red chilli powder, and sugar. mix well and sauté masala paste on low flame till oil separates from its sides.

Add chopped tomatoes, salt and some water. Mix well and cook tomatoes till it becomes soft and mushy.

Now 1 cup hot water and bring it to boil.

When water comes to a boil, add coarse peanut powder and mix well.

Cover and cook sabzi for 5 minutes on medium-low flame.

Add garam masala, lemon juice and some coriander leaves. Mix well.

Sing nu shaak is ready to serve.

In a mixing bowl, add wheat flour, salt and oil. Mix well

Add water gradually and knead the semi-soft dough. Grease its surface with oil and rest the dough for 10 minutes.

Divide the dough into equal parts and give it to round shape.

Take one dough ball, Coat the dough with dry flour and roll it out into a round shape thick roti.

Apply some ghee, sesame seeds, coriander leaves, and dry flour on its top surface and fold it into long strips.

Again spread ghee, sesame seeds, coriander leaves, and dry flour on it, and again fold into a square-shaped layered pattie.

Coat it with dry flour and roll it out square paratha.

Place it on a hot tava and cook over medium flame.

Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.

Serve layered paratha with sing nu shaak.