Sattu Palak Paneer Bhurji with Mixed-Grain Roti

Step 1: Introduction and Dish Overview

The chef introduces herself and the dish, 'Sattu Palak and Paneer Bhurji,' emphasizing a healthier, protein-rich version with less oil.

Step 2: Prepare Sattu

Roast 2 tablespoons of sattu (chickpea flour) in a dry pan over medium heat until it turns light brown and aromatic, about 3-4 minutes. Transfer the roasted sattu to a bowl.

Step 3: Prepare Aromatics

Finely chop 1 medium onion, 4-5 cloves of garlic, and a 1-inch piece of ginger. Prepare a paste of 1 medium tomato and 1-2 green chilies in a chopper.

Step 4: Chop Spinach

Finely chop 500 grams of baby spinach.

Step 5: Temper Spices

Heat 3-4 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter for a few seconds until fragrant.

Step 6: Sauté Aromatics

Add the chopped garlic and ginger to the pan and sauté for 1 minute until lightly fragrant. Then add the chopped onions and cook until they turn light brown, about 3-5 minutes.

Step 7: Add Tomato Paste

Add the tomato and green chili paste to the pan. Cook for 2-3 minutes until the raw smell disappears and the mixture thickens slightly.

Step 8: Add Dry Spices

Reduce the heat to low. Add 1 teaspoon of salt, 1/2 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala. Mix well.

Step 9: Incorporate Sattu and Water

Add about 1/2 cup of water to the pan, stirring to combine with the spices. Then add the 2 tablespoons of roasted sattu, mixing thoroughly to prevent lumps and form a smooth paste. Add more water as needed to achieve a gravy-like consistency.

Step 10: Cook Spinach

Add the chopped spinach to the pan. Mix well, cover, and cook on medium-low heat for 10-15 minutes until the spinach is tender and cooked through.

Step 11: Add Paneer and Garnish

Crumble or cube 200 grams of paneer and add it to the cooked spinach mixture. Stir gently. Add 1 tablespoon of fresh fenugreek leaves (methi) and 1 tablespoon of fresh coriander. Mix and cook for another 5 minutes.

Step 12: Prepare Roti Dough

In a bowl, combine 1 cup ragi flour, 1 cup makki flour, and 1/2 teaspoon salt. Gradually add hot water and knead into a soft dough.

Step 13: Serve and Enjoy

Serve the hot Sattu Palak Paneer Bhurji with freshly made mixed-grain rotis.

• Use sattu for a protein boost; chickpea flour (besan) can be used as an alternative if sattu is unavailable.

• Adjust salt and red chili powder according to your taste preference.

• Kneading the roti dough with hot water helps in achieving softer rotis.

• For a different flavor profile, you can try making the bhurji without tomatoes.

• Substitute sattu with besan (chickpea flour).

• Vary the texture of chopped onions and ginger-garlic to your liking (finer or coarser).

• Experiment with different gluten-free flours or whole wheat flour for the rotis.