Sattu Paratha | Sattu ka Paratha Recipe

Ingredients

• 1/2 cup Sattu Flour
• 1/2 cup Finely Chopped Onions
• 1-2 Green Chillies Finely Chopped
• 7-8 Garlic Cloves Finely Chopped
• 2 inch Ginger Finely Chopped
• 1/4 cup Cilantro Finely Chopped
• 1 tsp Pickle Juice (any Indian style Mango or Lemon Pickle)
• 1 tsp Lemon Juice
• Generous Pinch Asafoetida
• 1/2 tsp Cumin Seeds
• Salt as needed
• 1.5 cups Whole Wheat Flour
• Salt as needed
• Water as needed
• Ghee/Oil to Cook Parathas

Instructions

1. 1

   In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.

2. 2

   Divide the dough into 6 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.

3. 3

   To prepare the stuffing, in a mixing bowl add 1/2 cup sattu flour, 1/2 cup onions finely chopped, 1-2 green chillies finely chopped, 1/4 cup finely chopped cilantro/coriander leaves, 1 tsp pickle juice (from Indian style mango or lemon pickle), 1/2 tsp cumin seeds, generous pinch of asafoetida, salt as needed.

4. 4

   Mix everything well together. Drizzle 1 tsp lemon juice and bring the stuffing together. You should be able to make tight balls from the mixture.

5. 5

   Make 6 equal sized balls of the stuffing and set aside.

6. 6

   To make paratha, take a ball of dough and flatten it out keeping the center thick and edges thin.

7. 7

   Place the ball of stuffing at the center.

8. 8

   Starting from one end, bring the edges together and seal the dough at the center.

9. 9

   Flatten the ball of stuffed dough and dust it in some whole wheat flour.

10. 10

    Roll it into a paratha of even thickness.

11. 11

    Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.

12. 12

    Drizzle few drops of ghee/oil and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.

13. 13

    Serve hot with dhaniya pudina chutney or pickle and curd.