Sattu Paratha

In a bowl, mix whole wheat flour, salt, and oil. Gradually add water and knead into a smooth, soft dough. Cover and rest for 10–15 minutes.

In a separate bowl, combine Sattu, chopped onion, green chilies, ginger-garlic, coriander, ajwain, kalonji, pickle masala (or mustard oil), lemon juice, and salt. Mix well. Sprinkle a little water so the stuffing holds together slightly without being wet.

Take a medium-sized dough ball, flatten it, and shape it into a cup. Fill it with 2–3 tablespoons of the Sattu mixture. Seal the edges carefully, flatten, and roll into a round paratha using dry flour.

Heat a tawa/griddle on medium-high heat. Cook the paratha on both sides until light brown spots appear. Apply ghee or oil and roast until crispy and golden brown.

Serve hot with a dollop of butter, pickle, curd, chokha, or a piping hot cup of tea.