Traditional Sattu Ka Paratha

Make tight paratha dough by slowly adding water to the wheat flour, salt and ghee mixture. Knead it with your fist to make the dough pliable and soft. Wrap with a moist muslin cloth and set aside.

For the stuffing - In a bowl take sattu, add finely chopped onion, green chili, ajwain seeds, salt, finely chopped garlic and grated or chopped ginger along with mashed up mango or red chili pickle with oil from the pickle. Add fresh chopped coriander greens and lemon juice.

To make the parathas: Put a tawa / griddle on medium flame and let it heat while you roll the paratha. Divide the dough into four or five smooth balls. Take a ball of dough and press it a little to make it into shape of a pattie.

Dust the working board and the pattie with some dry flour then roll it out into a 3-4 inch circle with a rolling pin. Apply oil to the inside of the rolled circle before stuffing as it prevents breaking and spilling.

Spoon some stuffing on its center and gather the dough by lifting the rolled dough upward from the edges and bringing them together to seal the stuffed ball.

Now dust the stuffed balls again and gently roll them into a flat round paratha. Make sure the edges are thin and even. Put the paratha on the medium hot tawa and brown from both sides.

Brush ghee on the circular edges and and evenly on the paratha then flip to do the same to the other side till it is crispy and nicely done. Transfer it to the plate and make the other parathas similarly.