Sattu (fried gram flour) onion missi paratha

• Servings: 4.
• Preparation time: 10 minutes.
• Rolling time: 2 minutes.
• Cooking time: 3 minutes each
• Total time: 15 minutes.

The ruby red chilli i.e. Kuti lal-mirch (Chilies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chilli pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

• Wheat flour (Aata): 2 cup
• Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
• Onion: 1 no. (Medium size)
• Salt: 1 ½ teaspoon
• Kalongi (Nigella Saliva):  ½ teaspoon
• Ajwain (carom seed): ½ teaspoon
• Whole red chilli: 3-4 no.
• Ghee: 100 gm (to be used during roasting paratha)

Preparation:

1. Peel off and chop the onion into fine pieces, keep aside.
2. Blend chilli for few seconds, chilli flex is ready, keep aside.
3. Take a wide vessel; put Aata, chopped onion, ajwain, chilli flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft. (The dough can be made in food processor also)

Method:

1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the colour.
4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
5. Serve warm or cold or directly to the plate along with ‘Raw papaya  raita’ and ‘gooseberry  and sesame seed chutney’.
6. Yummy, nutritious and healthy paratha is ready to be served.

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