Sattu (roasted gram flour) ka paratha

• Servings: 4-5
• Preparation time: 15 minutes.
• Rolling time: 2 minute( each)
• Roasting time: 3 minutes(each).
• Total time: 20 minutes.

Yummy, nutritious and healthy ‘Sattu paratha’  is north Indian dish, very popular in Bihar. It is very tempting/mouth watering and high protein breakfast in the morning .

It is traditional dish for any time (breakfast, lunch, dinner or holidays); served with “Baigan Bharta” is must try, cook in Deshi Ghee (clearified butter).

Sattu is prepared by dry roast Bengal gram and making fine powder.

Ingredients:

For paratha:

• Aatta (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Kalonji (Nigella sativa): half teaspoon
• Ajwain (Aniseed): half teaspoon
• Salt: half teaspoon.
• Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

• Sattu: 1 cup
• Onion: 2 no. (Medium size)
• Green chilli: 5-6 no.
• Ginger: 2” piece
• Garlic: 5-6 flakes
• Coriander leaf: 2 tablespoon (chopped)
• Mustard oil: 1 tablespoon
• Salt: 1 teaspoon
• Ajwain: 1/4 teaspoon
• Kalonji (Nigella sativa): 1/4 teaspoon
• Black pepper: 1 tablespoon
• Sauf(Fennel seed): 1 teaspoon
•  Hajmola: 4-5 tablets (optional)
• Lemon: 1 no.

Preparation:

For making dough:

1. Take a wide vessel; pour Aatta, 2 tablespoon ghee (as moin), onion seed, aniseed and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft. (The dough can be made in food processor also)
3. Cover and Keep aside, to be used after 10-20 minutes.

For stuffing:

1. Chop onion, ginger, garlic, green chilli and coriander into small pieces, keep aside.
2. Grind hajmola, keep aside.
3. Take a mixing bowl; put all stuffing ingredients; mix well, if required add little water.
4. Now stuffing is ready.

Method:

1. Divide dough into 10- 12 parts, make lemon size balls.
2. Roll the ball in 3-4 inch diameter circle; apply half teaspoon of ghee, spread all over.
3.  Place stuffing in the centre of the circle; fold and seal the edges by pleating.
4. Fold the edges into the centre and joint properly.
5. Now press this ball slightly with the help of palm.
6. Again roll this ball into the wheat flour;
7. Roll this ball with the help of rolling pin gently; till the 4 -6 inch dia, now raw paratha is ready.
8. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
9. Place the rolled paratha on this.
10. Cook for a minute or till it changes the colour.
11. Turn the other side and cook it by pressing gently with spatula.
12. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great).
13. Apply some ghee and turn it.
14. Cook both sides by applying ghee as well as pressing it lightly.
15. Serve warm or cold or piping hot to the plate.
16. Serve with dahi (curd) and baigan ka chokha.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Sattu (roasted gram flour) ka paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.