Sattu Paratha

Ingredients

• •Wheat dough
• •Sattu filling

Steps

1. 1Dry-roast sattu lightly in a pan for a minute to freshen its aroma, then mix it with chopped onion, green chili, ginger, ajwain, mustard oil, lemon juice, and salt to form a moist, crumbly filling.
2. 2Knead a soft wheat dough with a little oil and water, then divide it into balls and let them rest for 15 minutes.
3. 3Flatten a dough ball into a small disc and place a portion of the sattu filling in the center.
4. 4Gather the edges of the dough over the filling and pinch to seal, then flatten the stuffed ball gently and dust it with a little flour.
5. 5Carefully roll it out into a slightly thick round, applying even pressure so the filling does not break through the dough.
6. 6Heat a griddle over medium heat and place the rolled paratha on it, cooking for a minute until small bubbles appear on the surface.
7. 7Flip and drizzle a little ghee around the edges, then press gently with a spatula and cook both sides for another two to three minutes until golden-brown spots appear and the paratha is cooked through.
8. 8Serve hot with a dollop of extra ghee, yogurt, or pickle on the side.