Thursday, May 23, 2013

Sattu Paratha




Sattu Paratha is very popular in Bihar/Jharkhand. It is mainly served with Tomato chutney or curd/yogurt. Whenever I visit my home town I make sure that I have enough space in my bag to carry Sattu packs as it is not easily available everywhere. Last time when I visited my Mom's place my maternal uncle gifted me a packet of sattu and ask me to prepare something for my blog so I thought I should share this recipe because nothing can be better than Sattu Paratha.


RECIPE:

Cooking Time: 10-15 mins
Preparation Time: 15-20 mins

Ingredients:

For Dough:
  • Wheat flour: 2  cup
  • Carom seeds: 1/4 tsp
  • Oil: 3-4 tbsp
  • Salt to taste
For Filling:
  • Sattu: 1 cup 
  • Garlic: 1 tbsp(finely chopped )
  • Ginger: 1/2 tbsp(finely chopped )
  • Onion: 1 small(finely chopped)
  • Green chilies: 2( finely chopped ) 
  • Coriander leaves: few string (finely chopped )
  • Carom seeds/ajwain:1/2 tsp 
  • Onion seeds/Mangrella : 1/2tsp
  • Lemon juice: 2 tsp
  • Mustard oil : 2 tbsp
  • Salt to taste
Method:

For Filling:


  • In a bowl combine all ingredients of filling, mix well.
  • Add little water to make a stuffing. The stuffing should be like bread crumbs texture.

For Dough:


  • Combine flour, salt and oil and mix well.
  • Slowly add water and make a soft and smooth dough .

For Paratha:


  • Make balls out of dough and keep aside.
  • Make small cup out of dough ball,in your palm(as shown in pic) 
  • Fill with sattu mixture and seal by pulling the edge.
  • Repeat the same with the rest.


  • Dust the working surface with some wheat flour/atta and roll out the stuffed dough.
  • Heat tawa and once its hot, place a paratha and let it cook for few seconds then flip it to other side and let it cook for a few more secs.
  • Apply butter or ghee and cook till golden brown on both sides.
  • Serve hot with yogurt or tomato chutney.


Note:
  • Can replace 1/2 cup of wheat flour with maida/all purpose flour, it tastes good.
  • Can omit garlic and onion from sattu stuffing. 


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