How to make sattu parathas

Get the full recipe for sattu parathas here.

Romy’s tips for success

• As you’re kneading the dough, it should feel a bit tacky but not wet. It won’t be overly malleable but you should be able to shape it.
• There are many different types of paratha. Once you’ve made your dough, you can change the filling if you like.
• Before frying, make sure the frying pan is searing hot. Otherwise the parathas won’t have the scorched look and flavour you’re after.
• Dry-frying the parathas before brushing with oil ensures the dough is cooked properly all the way through.

1. To make the dough, tip the flours and salt into a medium mixing bowl and make a well in the centre. Pour in 100ml cold water and the oil, then mix with a wooden spoon or your hands until it comes together into a dough.

If it feels a little dry, add a tiny splash of water. Knead for 5-8 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for an hour.

2. Meanwhile, make the filling. Put all the filling ingredients in a medium mixing bowl and stir to combine. Cover and set aside while you continue with the dough.

3. Divide the dough into 6 equal balls. On a lightly floured surface roll each ball out to a 3mm-thick disc. Take one of the discs and top with 1 tbsp of filling.

4. Bring the edges of the dough into the centre, then pinch to seal and form a pouch.

5. Gently flatten the pouch in your hands, then sprinkle with more flour and re-roll, seam-side down, to a 3mm-thick disc. Repeat with all the discs of dough.

6. Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, on one side for 30 seconds. Flip and cook for a minute more on the other side, until small blisters form on the surface. Brush or drizzle a little oil over the surface, flip onto the other side and fry for another minute.

7. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute. Serve with chutney and raita.