Prepare the Dough:
In a mixing bowl, combine whole wheat flour and salt. Gradually add water to form a soft dough. Cover and let it rest for 20-30 minutes.
Prepare the Filling:
In another bowl, mix sattu, chopped onion, green chilies, pickle, coriander leaves, ginger-chillie paste, cumin seeds, and salt. Add a little water to make a smooth filling.
Roll the Parathas:
Divide the dough into equal-sized balls. Take one ball and roll it out into a small circle (about 4 inches in diameter).
Place a spoonful of the sattu filling in the center. Bring the edges together to enclose the filling and pinch to seal.
Gently flatten the stuffed ball and roll it out into a larger circle (about 6-7 inches).
Cook the Parathas:
Heat a tava or skillet over medium heat. Cook the rolled paratha for about 1-2 minutes on one side until bubbles form.
Flip it over and apply a little oil or ghee. Cook until golden brown on both sides, pressing gently with a spatula.
Serve:
Serve hot with yogurt, pickle, or chutney.

Flavor: Nutty and earthy from the sattu, with a hint of spice from the green chilies and warmth from the ginger.
Texture: Soft and flaky on the outside, with a slightly grainy filling.
Aroma: Inviting, with a wholesome, roasted scent.

Sattu Paratha