Sattu Ka Paratha Recipe

Sattu Ka Paratha Recipe

Ingredients:

• 2 cup black gram flour ( sattu)
• 5 tablespoon ghee

For Filling :

• 5 cloves grated garlic
• 1 inch grated ginger
• 2 teaspoon chopped coriander leaves
• 1/2 teaspoon thymol seeds
• 1 teaspoon dry mango powder
• 2 medium finely chopped onion
• 3 chopped green chilli
• 2 teaspoon lime juice
• 2 pinches salt
• 2 teaspoon mustard oil

For Dough :

• 3 cup wheat flour
• 1/4 teaspoon salt
• 2 teaspoon ghee

Recipe :

• Step 1 Prepare the Sattu filling

  For preparing the filling for this yummy and tangy Sattu paratha, take a bowl and add sattu along with one or two tablespoons of water to make the stuffing moist, so that it's easy to fill. Next, mix crushed garlic-garlic, coriander leaves, thymol seeds, mango powder, onion, green chillies, lime/lemon juice with mustard oil and salt to taste. Mix all the ingredients very well.

• Step 2 Knead a soft dough and make chapati

  Now, for preparing the dough, take a dough kneading plate and add wheat flour, ghee, salt and the required amount of water to knead a soft and pliable dough. Once done, divide the dough into small balls. Take a ball, dust some wheat flour and roll it into a chapati.

• Step 3 Roll out the dough balls and stuff with Sattu mixture

  Next, place a portion of the Sattu mixture (approx two tablespoons) in the middle, enfold the filling and pinch off the excess dough. Then roll out the paratha with the help of a rolling pin.

• Step 4 Cook the Sattu paratha

  Finally, put a tawa or a flat pan over medium flame and cook the paratha by applying a little ghee over it. Press a little and cook the paratha from both sides until golden brown in colour. Your Sattu Ka Paratha is ready, enjoy with Baingan Ka Bharta, Curd or Pickle.

Tips :

• Serve the Sattu paratha hot with baingan ka bharta, curd and pickle.

• You can also add nigella seeds (Kalonji) along with thymol.

• If you want to make an extra tangy paratha, you can add some pickle masala to the sattu stuffing.

• For those who don't have readymade sattu available, soak chana dal and sundry it completely. Next day, grind it into a fine powder and your sattu will ready in no time.