100ml Vegetable Refined Oil to shallow fry Parathas (can be substituted with Ghee/ Clarified Butter)
2 Tbsp. Butter(optional; I don't use it)
Mix Chatu along with 1/2 Tsp. salt, sugar and chopped chilies, chopped onions, lemon juice and mustard oil.
Prepare medium tight dough of both Flour along with 1/2 Tsp. salt and 1 Tbsp. Refined Oil and keep it aside for 15 minutes.
Divide the dough into 7-8 round balls or so.
Roll out each ball to make a small circle of 2 cm diameter and stuff the circle with 2-3 Tsp. of Chatu/ Sattu mixture.
Heat a Tawa/ flat pan. I prefer to use a non-stick Pan for preparing Paratha.
Roll one stuffed Flour ball with the help of a rolling pin into a round-shaped Paratha or flatbread of around 5 cm diameter and put in on the Tawa and roast from both sides. Apply little vegetable oil/ Ghee on the Paratha and shallow fry from both sides till the Chatu Paratha turns golden brown.
Prepare Parathas with the rest of the staffed balls following the process mentioned.
Spread some butter over the Paratha and serve it hot with Achar/ Pickle and Green Chili.