Flaxseeds Stuffed Chapati

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. In a bowl, add wheat flour and a pinch of salt.
2. Add water gradually and knead into a soft dough.
3. Cover and let it rest for 10–15 minutes.
4. In another bowl, combine ground flaxseed, chopped onion, green chilli, lemon juice, salt, and spices. Mix well.
5. If the mixture feels too dry, add a few drops of mustard oil to bind.
6. Divide the dough into equal portions.
7. Roll each portion slightly, place some stuffing in the centre, and seal the edges.
8. Gently roll into a paratha.
9. Heat a tawa on medium flame.
10. Cook the paratha on both sides until golden brown.
11. Serve hot with green chutney or curd.

• Roast flaxseed lightly before grinding to enhance flavour and digestibility.
• Roll gently to prevent stuffing from spilling out.
• You can replace flaxseed with roasted chana powder for variation and wheat with jowar flour if you are trying to avoid gluten.