Sattu Paratha

Ingredients

• 300 g wholemeal flour (atta)
• 1 1/4 tsp salt
• 1 tsp oil
• 180 ml water
• 150 g sattu (roasted black chickpea flour)
• 1 small onion, very finely chopped
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 2 green chillies, finely chopped
• 3 tbsp chopped coriander
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp nigella seeds (kalonji)
• 2 tbsp mango pickle masala
• 1 tbsp lemon juice
• 2 tbsp mustard oil
• 40 g ghee for cooking

Before you cook

• Chop the onion, garlic, ginger, chillies and coriander as finely as you can, since large pieces tear the dough.
• Measure the sattu into a wide bowl.

Steps

1. Mix the flour with 1/2 tsp of the salt and the oil, then knead with the water for five minutes to a soft dough.
2. Cover the dough and rest it for twenty minutes.
3. Combine the sattu with the onion, garlic, ginger, chillies, coriander, carom seeds, nigella seeds, pickle masala, lemon juice, mustard oil and the remaining salt.
4. Add water a teaspoon at a time until the filling clumps when pressed but is nowhere near wet.
5. Divide the dough and the filling into eight portions each.
6. Roll one dough ball into a 12 cm disc.
7. Heap a portion of filling in the centre, gather the edges up over it and pinch the top firmly shut.
8. Flatten the parcel gently and roll it out to about 18 cm, pressing lightly so the filling does not burst through.
9. Heat a tawa on medium until a drop of water skips across the surface.
10. Lay the paratha on the tawa and cook for one minute until pale blisters appear.
11. Flip it, smear the top with ghee and cook for one minute.
12. Flip once more, smear the second side, and press the edges down with a folded cloth until both faces are brown-spotted.
13. Serve hot with thick yoghurt, chokha or a spoonful of pickle.