Sattu ka Paratha is a Bihari delicacy. Sattu which is powdered roasted gram, is among the healthiest food and sattu ka parathas form the best breakfast option. Prepare a wholesome meal with these parathas following the below recipe:
Preparation Time: 15-20 minutes
Cooking Time: 15-20 minutes
Nutrition Value: Sattu is one of the healthiest food available, and is a store house of protein. In the form of parathas this dish is packed with proteins and carbohydrates.
Recipe Yield: 5 parathas
- Whole Wheat Flour (gehun ka ata) - 1 cup
- Refine oil or ghee to cook the parathas
- Gram sattu (chane ki dal ka sattu) - 2/3 cup
- Mustard oil (sarson ka tel) - 1 table spoon
- Salt to taste
- Carom seeds (ajwain) - slightly less than 1/2 tea-spoon
- Onion (pyaz) - 1 medium size finely chopped
- Garlic (lehsun) - 2-3 petals finely chopped
- Ginger (adrak) - slightly less than 1 tea-spoon grated
- Coriander leaves (dhaniya patti): 1 tea-spoon finely chopped
- Green chilli (hari mirch)- 2 finely chopped
- Pickle masala (achaar masala) - 1 tea-spoon
- Lemon juice (nimbu ka rus)- 1 tea-spoon
- Water for dough preparation
- In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.
- In a plate put sattu and to it add salt and carom seeds (ajwain). Mix well using hands.
- Add onion (pyaz), garlic (lehsun), ginger (adrak), green chilli (hari mirch), coriander leaves (dhaniya patti), pickle masala (achaar masala) and mustard oil (sarson ka tel) to the sattu and mix again. If the mixture appears dry add 2-3 tea spoon of water and mix well.
- Now add lemon juice to mixture and mix such that sattu starts binding. Keep it aside for use in later step.
- Roll small balls of the dough and form small bowl like depression (like katori) using hands and fingers.
- Now using a tea-spoon, place enough sattu stuffing at the center of each dough bowls, and fold it to form a small ladoo like dumplings.
- Roll these dumpling into flat round stuffed chapatis.
- Heat a tawa and grease it with ghee or refined oil. Lay the stuffed chapatis onto it and allow it to cook. Flip to other side and let it cook too. Apply ghee or oil on the top side flip and repeat the same step. Flip, press and cook both sides turn golden brown, on medium flame.
- Serve hot with chutney, pickle or any curry.
(Tips: 1. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame)