Sattu paratha

Ingredients

• 2 cups wholewheat flour
• Salt to taste
• 1 cup sattu
• 1 small onion, finely chopped
• 2 green chillies, chopped
• 1 tsp grated ginger
• ½ tsp ajwain
• ½ tsp nigella seeds
• 1 tbsp mustard oil
• 1 tbsp lemon juice
• 2 tbsp chopped coriander
• Ghee for cooking

Method

1. Knead the flour with salt and water into a soft dough. Rest for 15 minutes.
2. Mix the sattu with the onion, chillies, ginger, ajwain, nigella, mustard oil, lemon juice, coriander and salt. Sprinkle a little water so it is crumbly but holds when pressed.
3. Roll a dough ball into a small circle, place 2 tbsp filling in the centre, gather the edges and seal.
4. Roll out gently into a 6-inch paratha.
5. Cook on a hot tawa, turning and brushing with ghee, until golden brown spots appear on both sides.
6. Serve hot with curd, pickle or chokha.