We eat sattu (roasted gram flour- staple in UP and Bihar) a lot - for breakfast with curd and jaggery, for dinner as stuffed chapatis. The stuffing does not taste good if it does not have radish (the white one- daikon, is what is mostly available in Bangalore) Also the radish makes the stuffing a bit wetter, easier for stuffing.
I just made a change of adding radish.
2 cups sattu
1 grated onion
Juice of one large lemon
Achaar ka masala from any pickle
1 tbsp Chopped dhaniya (I used more of this)
1 tbsp ginger garlic paste
1/2 tsp ajwain, mangrela (carom and nigella)
1 cup grated radish (I used 1/4 cup only, I didn't want Yashi to turn into a gas cylinder)
Salt to taste
Mix all these very well with hand. Check for salt and it should taste lemony. This is your filling.
2.5 cups aata
Make dough. Fill in, like you would stuff aloo. Roll out and cook as chapatis. It can also be greased with oil or ghee and made as parathas.
I made these into dry chapatis and served with ghee and ridge gourd veggie.