Sattu paratha

Sattu is a flour that is commonly used in Bihar. From what I have gathered from the internet and from talking to my friends, it is made from black chana which is slow roasted over a low flame and then powdered. It is used as a filling for parathas, it is mixed with water to make a nutritious, breakfast drink or it is mixed with rice and eaten with a dollop of butter/ghee.
In Bangalore, sattu powder is available at MK Retail outlets and also at the Total Mall in Sarjapur. This is not to be confused with the sathu mavu that is used in South India to make kanji/a health drink.
Sattu paratha is made by stuffing this powder into atta dough, then rolling out and cooking. It is very, very filling and tasty too.

What you need:
For the filling:
Sattu flour - 750 gms
Onions - 5, finely chopped
Ginger - a large piece, julienned
Garlic - 8-10 cloves, chopped
Green chillies - 8-10, minced
Ajwain/omam/carom seeds - 2 tbsp
Salt
Juice of 1 lemon (can be substituted with amchur powder)
Mustard oil - 1/4 cup

Dry roast sattu flour over a low flame until thoroughly warmed(5-8 minutes).
Add in all the other ingredients and mix well.

This tastes great in itself and I am told that this can be mixed with rice and eaten as is.
Knead atta as you would for regular rotis.
Pinch out a large ball of atta. Roll out into a thick, small roti. Place some filling in the middle and seal all the sides to make a ball.
Roll this out into a thick paratha.

Cook on a hot tawa with plenty of ghee on both sides.

Serve with chokha or pickle and raita.

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