Sattu Paratha

Ingredients:

For Dough:

1 cup Sattu flour

1 tsp melted ghee

A pinch of salt

Hot water, as needed to knead

For Stuffing:

½ teaspoon finely chopped green chili (optional)

½ teaspoon ginger, finely grated

1 tablespoon finely chopped coriander leaves

½ teaspoon lemon juice (or a pinch of amchur/dry mango powder)

½ teaspoon ajwain (carom seeds) or cumin seeds

Salt, to taste

2–3 teaspoons water, to moisten stuffing slightly

Ghee for roasting

Directions:

In a bowl, mix sattu flour, ghee and salt.

Add water gradually and knead into a soft, smooth dough.

Rest the dough covered for 10 minutes.

In another bowl, green chili, ginger, coriander, lemon juice/amchur, ajwain, and salt.

Sprinkle 2–3 teaspoons of water — just enough to make the stuffing slightly moist and easy to bind (not wet!). Divide the dough into 2 balls.

Roll out one ball into a small circle.

Place a portion of stuffing in the center, gather the edges, and seal.

Gently roll again into a paratha (use a little dry flour if needed).

Heat a tawa on medium heat.Place the paratha and cook till you see golden spots.

Flip, apply a little ghee l, and cook both sides until crisp and cooked.

Serve hot with curd, dal or sabji