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Sattu Paratha


Contributed by:
Shivani Sinha, London, UK
Shivani Sinha
London, UK

Sattu Paratha


Chapati flour (Aata) - 250 gm. or 1 and 3/4 full cup
Oil for shallow frying

For Stuffing:
Sattu - 150 gm or 1 cup
Mustard oil - 2 tbsp
Onion - 1 medium (peeled, chopped finely or grated coarsely)
Ginger - 1" piece (peeled and chopped/grated finely)
Chilli pickle* - as per taste
*Stuffed red chilli pickle is good for this recipe, but you can use other pickles like Pathak’s Mango pickle or hot lime pickle or even garlic-chilli pickle
Coriander leaves - 2 tbsp (finely chopped)
Carom seeds or ajwain - 1 tsp
Salt - 1 tsp or adjust to taste
Amchoor (dry mango powder) - 1 tsp

Method of Preparation

1. Make chapati dough.
2. Make 10 -12 dough balls, cover with a moist cloth. Keep aside.
3. Mix sattu powder and mustard oil, until it looks like crumbs.
4. Add all other stuffing ingredients and make it firm enough to form into balls.
    (You may need to add a little water, but usually water from onions is enough)
5.Mash/finely chop the pickle and mix with the stuffing mixture.
6. Make 10 -12 stuffing balls, keep covered with a moist cloth.
7. Roll out each dough ball a little, put stuffing ball in the middle, gather edges and
    make it into a ball again.
8. Make all the balls like this and keep covered with a moist cloth.
9. Now, heat a griddle or a tawa.
10. Roll out one ball at a time, to 6-8 inch circle and cook like a plain paratha, brushing
     with oil on both surfaces.
11. Cook until nice and crisp on both sides.
12. Serve hot with plain yoghurt or a raita of choice.

Notes & Tips

1. Eating sattu (roasted Bengal gram flour) makes you thirsty.

2. Stuffed balls can also be deep fried or cooked in boiling water. These are called Makuni or Mukuni Litti.