Ingredients:

• For stuffing:
• 2 cups – roasted Chana dal powder (sattu)
• 5 – Cloves garlic, chopped fine or grated
• 2 – onions, medium-sized, finely chopped
• 1 inch – ginger, cleaned and grated
• 3 – green chillies, chopped
• 2 tsp – coriander leaves, chopped
• 2 tsp – Lime juice
• 1/2 tsp – ajwain
• 2 pieces – Mango pickle, mashed or 1 mashed red mirch filling pickle or 1 tsp amchur powder
• salt to taste
• 2 tsp – Mustard oil
• For atta dough:
• 3 cups – Wheat flour
• 2 tsp- oil/ghee
• 1/4 tsp – salt

Method:

1. For stuffing:
2. Mix all the stuffing ingredients with sattu, add 1 to 2 tsp water to make the stuffing moist and easy to fill.
3. For atta dough:
4. Knead wheat flour, ghee and salt, adding the required amount of water to make a soft dough.
5. For making sattu paratha:
6. Divide the dough into small portions.
7. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
8. Then, roll out the paratha.
9. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
10. Serve hot with chutney, curd or sauce.
11. It can be served for breakfast, lunch or dinner.

Recipe courtesy of Prashant