Sattu Paratha

Method

1. 1Squash and fold atta with water and a pinch of salt into a soft, pliable dough; rest 15 minutes.
2. 2Combine sattu, onion, chilli, ginger, garlic, ajwain, kalonji, amchur, lemon, coriander, salt and just enough mustard oil to bring it together.
3. 3Divide both dough and filling into 6 equal portions.
4. 4Flatten dough, place filling in centre, gather edges and seal. Dust and roll into a 7-inch round, working from centre.
5. 5Cook on a hot tawa 1 minute per side, brush with oil, then cook another minute per side till golden spots appear.
6. 6Serve hot with pickle and a yoghurt of choice (coconut for vegan).