For Dough: 2 cups Atta 1/2 tsp Salt 1/2 tsp Ajwain 1 tsp Kalonji 1 tbsp Ghee 1/2 cup Water For Filling: 1 cup Sattu 1/2 tsp Ajwain 1/2 tsp Salt 1 nos Garlic Paste
1 nos Ginger Paste 1 nos Green chilli 1/2 tsp Red chilli powder 1 nos Onion 1/2 tsp Lemon juice 1 tsp Achaar masala 1 tsp Mustard oil 1/2 cup Coriander leaves
Mix flour with salt, ajwain, kalonji and ghee in a bowl to knead a soft dough.
In another bowl add sattu followed by ajwain, salt, ginger garlic paste, green chilli and red chilli powder. Add onion, lemon juice, achar masala, mustard oil and coriander leaves. Mix well.
Now make balls out of the dough. Sprinkle flour over the rolling board to avoid stickening of dough. Roll out to make paranthas and fill a portion of sattu in the middle.
Fold the dpugh properly and make flat balls to roll again. Meanwhile heat a tawa and cook the paratha from both sides.
Apply a generous amount of ghee over both sides and cook until golden brown color. Serve sattu paranthas hot with chutney, curd or achaar.