Sattu Paratha

Instructions

1. Prepare Dough: Take 1.5 large bowls of sifted flour. Gradually add water little by little and knead to form a dough that is neither too soft nor too hard. Knead well for 5-6 minutes. Let the dough rest for about 15 minutes.
2. Prepare Stuffing: Peel the skins off roasted half-moon chickpeas and grind them into a fine powder called sattu. Add 2 teaspoons green chilies, 1/2 teaspoon green coriander, red chili powder to taste, 1/2 teaspoon turmeric powder, salt to taste, 1/2 teaspoon roasted cumin powder, and 1 teaspoon mango pickle masala. Heat 2 teaspoons mustard oil until impurities are removed and add to the mixture. Mix all ingredients well to form the stuffing.
3. Assemble Paratha: Take a piece of dough slightly bigger than a loaf of bread. Roll it in dry flour and knead lightly. Place less stuffing than the dough amount inside, pinch the sides to seal, twist and press lightly. Roll out gently with dry flour sprinkled, without applying too much pressure to avoid stuffing coming out. Sprinkle black sesame seeds and green coriander on top and roll lightly.
4. Cook Paratha: Heat a tawa or griddle. Place the rolled paratha on it and apply a little ghee or clarified butter. Cook on medium heat until both sides are golden brown and crispy. Repeat for remaining dough and stuffing.
5. Serve: Serve hot with boondi raita and pickles for best taste.