Paratha

Sattu Paratha

In this pandemic, where we are avoiding eating outside but due to some reason or work we have to travell for 1-2 day then sattu paratha is the best option because sattu is full of nutirent and fibre and for vegetarian a good source of protein . and yes it is a complete meal in itself no need to prepare anything else just a pickle or sauce thats enough. 

Sattu Paratha

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Bihari
Servings: 4

Ingredients

For dough

  • 2 cup Atta(whole wheat flour)
  • 1 tsp oil(any cooking oil)

For stuffing :-

  • 1 cup Sattu(roasted chickpea flour)
  • 3-4 pcs. Green chilli
  • ¼ tsp carom -nigella seeds
  • 1 tbsp Mustard oil
  • 1 tsp Lemon juice
  • 1 small onion(finely chopped)
  • 2-3 cloves) Garlic(finely chopped)
  • ½ inch Ginger(finely chopped)
  • 1 tbsp Fresh coriander(finely chopped)

Instructions

  • Add Atta(wheat flour) in a bowl add oil and combine well in the mixture
  • Add water in parts to knead a soft dough just as fulka dough
  • Cover and keep it aside

For stuffing:-

  • Add 1 cup sattu in a large bowl
  • Add ¼ tsp carom-nigella seeds ,asafoetida(hing) ,
  • Add 1 tbsp mustard oil,½tsp lemon juice,and salt as per your taste
  • Add finely chopped onion ,finely chopped ginger,garlic,green chilli and fresh corinader
  • Add 1-2 tbsp water and combine all the ingredients well in the mixture water makes the stuffing moist to fill easily in the dough.

Rolling Parathas:-

  • Divide the atta(whole wheat flour) dough in equal portions.
  • Take a portion from the dough flatten it with your fingers and make bowl you flatten it by using rolling pin also.
  • Now add 1 tbsp of sattu stuffing in the dough bowl bring the edges of the dough together and join them at the centre remove excess dough and make ball.
  • Sprinkle flour over the rolling board to avoid sticking and roll it similiar as aloo paratha
  • Making of paratha:-
  • Heat a tawa/flat pan on medium heat cook the paratha by applying oil or ghee from both sides and cook until golden brown.

Notes

Sattu has a tendency it make your throat dry so usually these parathas were served with mashed potao and eggplant .(chokha),green chutney with some onion rings a pickle .

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