Sattu Ka Paratha

Ingredients

• 240 g whole wheat flour
• 1/2 tsp salt
• 1 tsp neutral oil
• 150 ml water
• 130 g sattu (roasted black chickpea flour)
• 1 small onion, finely chopped
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 2 green chillies, finely chopped
• 3 tbsp chopped coriander leaves
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp kalonji (nigella seeds)
• 2 tbsp mustard oil
• 2 tbsp masala from a jar of mango pickle
• 1 tbsp lemon juice
• 1/2 tsp salt, for the filling
• 4 tbsp ghee, for cooking

Before you cook

• Mix the flour, salt and oil in a bowl, then add the water a little at a time and knead for 6 minutes into a soft, smooth dough.
• Cover the dough and rest it for 20 minutes.
• Tip the sattu into a bowl with the onion, garlic, ginger, green chillies, coriander, ajwain, kalonji, mustard oil, pickle masala, lemon juice and salt.
• Rub the mixture between your fingers, adding a tablespoon of water at a time, until it is damp and crumbly and holds its shape when squeezed.
• Divide the dough into 8 balls and the filling into 8 portions.

Steps

1. Roll one ball of dough into a 12 cm disc.
2. Place a portion of filling in the middle, gather the edges over it and pinch them shut.
3. Flatten the stuffed ball gently with your palm.
4. Roll it out to a 20 cm round, pressing lightly so the filling stays inside.
5. Heat a tawa or heavy frying pan over medium heat for 2 minutes.
6. Lay the paratha on the hot tawa and cook for 45 seconds until pale bubbles appear.
7. Flip the paratha and smear half a teaspoon of ghee over the cooked side.
8. Flip it again and smear ghee over the second side.
9. Press the edges with a spatula and cook for a further minute on each side until dark golden spots appear.
10. Cook the remaining parathas in the same way.
11. Serve hot with plain yoghurt, mango pickle and a knob of white butter.