gramflour stuffed bread
for the dough
whole wheat flour
( stone ground gives the best result)
( use as required)
for the stuffing
fresh ginger root
( use serrano or jalapenoes based on the heat you like0
roasted cumin powder
salt to taste
to finish the recipe
for the dough
Add the whole wheat flour into a mixing bowl and sprinkle the salt.
Add a 1/4 cup of water at a time and mix the dough. The dough absorbs water to swell the gluten differently from each whole wheat brand.
knead the dough well and make it into a ball. Cover it with a damp kitchen cloth and set it aside for 20 minutes
for the filling
Peel clean and grate that onion, chopped green chillies,chop the coriander leaves and add all into a small mixing bowl
Add the sattu, roasted cumin powder and salt and mix it well.
the juice from the onion will bring the mix together, set it aside for 5-7 minutes
to make the paratha
Make small lemon sized balls of the dough.
Make smaller balls of the filling, set them aside.
Flatten the dough and then use the dough to cover the ball of filling.
Flatten and roll using a dusting of whole wheat flour to abut 1/2 cm or lesser thickness.
Heat the flat pan and place the paratha rolled out on the warm pan.
Gently cook the flatbread on both sides by flipping the bread when necessary.
When slightly brown specks appear on both sides the bread is nearly cooked, smear a bit if ghee and cook both sides again.
Remove from heat and serve with pickle and fresh yoghurt.