Sattu Ka Paratha

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Sattu ka Paratha - Healthy and delicious Flatbread stuffed with roasted gram-flour and few basic Indian spices.

 

Servings: 4 Preparation time:
Ingredients:
  • 1 cup Sattu
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 5 tbsp Coriander( Cilantro / Hara Dhaniya chopped)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 tbsp Green chili(hari mirch chopped)
  • Ajwain Carom Powder, Seeds, Omam 1 tsp Carom Seeds ( Ajwain)
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1 tsp Coriander Powder ( Dhaniya Powder)
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 tsp Red Chili powder( Laal mirch powder)
  • Mango Pickle Masala, Mango Pickle 2.5 tbsp Pickle masala
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 2 Tbsp Lemon Juice ( Nimbu Ka Ras)
  • Mustard Oil, Sarson Tel 3 tbsp Mustard Oil( Sarson ka tel to add in sattu)
  • Salt, Common Salt, Rock Salt, Table Salt (To taste/ Namak/) Salt
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder 1/2 tsp Asafoetida ( Hing powder optional)
  • Wheat Flour, Whole-grain, 3 cup Wheat flour dough ( For making paratha)
  • Canola Oil, Vegetable Oil, Cooking 1/4 cup Cooking oil (or ghee for roasting the parathas)

Instructions (Preparation Steps):

  • In a bowl add all the ingredients (except the wheat flour dough) and mix them well.
  • Slightly crush and mash with fingers so the stuffing bind together due to the coriander, oil and lemon juice.
  • You can sprinkle some water if the stuffing is too dry .(if the stuffing is too dry then it will fall off while eating so the stuffing should be slightly moist so it will stick well with the paratha)
  • Now take a medium size dough ball and spread it a little and then stuff it with the sattu mixture approx 2-3 tbsp and then close the dough ball from all the sides.
  • Dust it with dry flour and roll it with a rolling pin and make a medium thick paratha.
  • Transfer the rolled paratha on the hot tawa/griddle and then dry roast it from both the sides on medium heat.
  • Now apply oil or ghee on both sides and roast by gently pressing with a spatula till it turn golden in colour from both the sides.
  • Serve hot and delicious sattu ka paratha with pickle,chutney ,curd or curry of your choice.
  • Note-
  • You can adjust the spice level according to your taste preference but taste best when it is spicy ,addition of red chili powder is optional.
  • You can add the pickle masala from the stuffed red chili pickle (banarasi mirch ka achar) or mango pickle. Traditionally red chili pickle masala is used which gives a nice taste and flavour to the sattu ka paratha,but you can use any pickle masala available.
  • Wheat flour dough- just add 1/2 tsp salt in the wheat flour and make a medium soft dough which you normally make for stuffed parathas.
  • There is no Nutrition Label for this recipe yet.

Cook's Tip:
to avoid moistning of salt in salt shaker put little amount of rice in it. rice will absorb moistness and salt wont become moist even in rainy season.
189 likes
Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
737 likes
Warm mustard oil with garlic until fragrant and rub the oil on feet and palm. It will relief you from cough quickly.
158 likes

 

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