Sattu paratha stuffing dries out and cracks the dough

My sattu paratha stuffing turns powdery and cracks the dough while rolling. I mix the sattu with chopped onion, green chilli, ajwain, mustard oil and salt, and it still does not hold together as a mass. Adding more oil makes it greasy without making it cohesive. I suspect what it needs is moisture rather than fat, perhaps a little water or the liquid drawn out of the onions. What are you adding to bind it, and how long does the filling sit before stuffing?

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