Sattu parathas

Method

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, top with 1 tbsp of filling, bring the edges of the dough into the centre, then pinch to seal and form a pouch. 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.
4. 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. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute. Serve with chutney and raita.