2 cups - roasted chana dal powder (sattu)
5 - cloves garlic, chopped fine or grated
2 - onion, medium sized, finely chopped
1 inch - ginger, cleaned and grated
3 - green chilli, chopped
2 tsp - coriander leaves, chopped
2 tsp - lime juice
1/2 tsp - ajwain
2 pcs - 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
Mix all the ingredients (1 to 11) with sattu and add 1 to 2 tsp water to make the stuffing moist and easy to fill.
For atta dough:
Knead wheat flour, ghee, salt & required amount of water to make a soft dough.
For making sattu paratha:
Divide the dough into small portion and make it into round shape.
Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
Then roll out the paratha.
Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
Serve hot with chutney, curd or sauce.
It can be served for breakfast, lunch or dinner.