Ingredients
- Whole wheat flour: 2 cups
- Water: as needed to knead
- Salt: a pinch
- Oil or ghee: 1 tsp
- Sattu (roasted gram flour): 1 cup
- Onion, finely chopped: 1 small
- Green chilies, finely chopped: 1-2
- Garlic, minced: 1 tsp (optional)
- Fresh coriander leaves, chopped: 2 tbsp
- Lemon juice: 1 tsp
- Ajwain (carom seeds): ½ tsp
- Black salt: ½ tsp
- Mustard oil: 1 tsp (optional, for authentic flavor)
- Water: 2-3 tbsp (to bind the filling)
Preparation
In a mixing bowl, prepare the dough by combining whole wheat flour, salt, and a bit of oil. Add water gradually and knead into a smooth, pliable dough. Cover and let it rest for 15-20 minutes.
For the filling, mix sattu, onion, green chilies, garlic (if using), coriander leaves, lemon juice, ajwain, black salt, mustard oil (optional), and a little water. The filling should be moist but not runny.
Divide the dough into equal-sized balls and roll each into a small disc. Place 1-2 tbsp of filling in the center.
Gather the edges of the disc to seal the filling and flatten it slightly. Gently roll it out into a paratha, being careful not to tear it.
Heat a tawa or skillet on medium heat. Cook the paratha on both sides until golden brown, applying a small amount of ghee or oil if desired.
Serve hot with curd, pickle, or chutney.
Servings: Makes 6-7 parathas
Notes:
- Ensure the filling is not too dry or wet for easy rolling.
- Adjust spices and chilies in the filling according to taste.
- Mustard oil enhances the flavor but can be skipped or substituted with regular oil.
- This paratha is high in protein and great for a hearty meal.
