Sattu ka Paratha
Powdered roasted chana dal (sattu) is flour consisting of mixture of ground pulses and cereals. Also fondly known as “Desi Horlicks”, it is extensively used in Bihari cuisine and Benarasi cuisine. It is a good source of energy, is rich in fibre and has a high nutritional value. It can be included in our diet in the form of breakfast dishes like Sattu ka Paratha. It is a bit different from the rest of the stuffed parathas, as the stuffing in this case consists of sattu instead of vegetables. A dash of “Mirch Ka Achar” (chilli pickle) paired with spices add their own special touch to the sattu stuffing. In Sattu Paratha traditionally wheat flour (atta) is used. The stuffing should be carefully placed and spread on the paratha. The edges of the paratha should be sealed properly to prevent falling of the stuffing. This paratha is then cooked on a hot pan and flipped, till both the sides have a perfect golden-brown colour. Sattu ka Paratha can be served hot with baingan ka bharta and tamater ki chutney. Sattu ka Paratha is a wholesome source of breakfast, and will keep you full till the lunch break, guaranteed!
How to make Sattu ka Paratha
|Powdered Roasted Chana Dal (sattu)||1 cup|
|Onion (payaz), finely chopped||5-6 table spoons|
|Garlic (lahsan), crushed||1 table spoon|
|Green chilli (hari mirch), finely chopped||3-4 table spoons|
|Carom seeds (ajwain seeds)||¼ tea spoon|
|Onion seeds (kalounji)||¼ tea spoon|
|Mustard oil (sarso ka tel)||1 table spoon|
|Salt (namak)||to taste|
|Lemon juice (nimboo ka ras)||2 table spoons|
|Coriander leaves (hara dhaniya)||4-5 table spoons|
|Wheat Flour (aata)||2 cups|
|Oil||1 table spoon|
|Salt (namak)||to taste|
- 1. Take sattu in a bowl, add onion, garlic, coriander leaves and green chillies and mix it.
- 2. Now add carom seeds, onion seeds, salt and mix it.
- 3. Add mustard oil and lemon juice and mix.
- 4. Then add a little water to bind the stuffing.
- 1. Take wheat flour, add oil and salt. Add little water and make firm dough.
- 2. Make small rounds of the dough (about lemon size) and roll it a little using a rolling pin.
- 3. Place a spoonful of stuffing in the centre of the rolled out dough. Bring the edges together to form a smooth round ball.
- 4. Dust with dry flour and roll it out nice and round.
- 5. Place the paratha on a pan, gently drizzle oil on the paratha and the sides. Let it cook evenly from both sides till becomes golden and crisp.
- 6. Serve hot with baingan ka bharta and tamater ki chutney.