Sattu ka Parantha

Sattu ka Parantha

Sattu is a popular food in UP and Bihar and is made from roasted chickpeas which is ground to a flour. But there are many versions- some also have millets like jowar or barley(jau) and peanuts all ground together. The sattu I bought from the Indian store has chickpeas and barley. Sattu is traditionally had as a porridge for breakfast, as parathas or Sattu ka sharbat (both sweet and salty varieties) is taken as a cooling drink during hot summers.

Ingredients for stuffing:

  • Sattu : 1 Cup
  • Onion: 1 small, finely chopped
  • Green chili:  1 no.  finely chopped (optional) or red chili powder: 1-2 tsp
  • Ginger: 1 tsp grated
  • Ajwain seeds: 1/4 tsp
  • Pickle masala (any pickle oil and masala): 1 tsp
  • Amchur powder: 1-2 tsp or Lemon juice: 2 tsp
  • Jaggery: 1 tsp (optional)
  • Water: a little to bind the stuffing
  • Coriander leaves: 2 tsp finely chopped
  • Salt: to taste
  • Oil: 3 tsp

Ingredients for Paratha:

  • Wheat Flour: 2 Cups
  • Water: 1 cup (or as required for kneading the dough)
  • Oil: 1 tsp
  • Salt: 1/2 tsp

Method:

  1. In a bowl, mix all the ingredients for the stuffing. Mix well and add a little water to bind the stuffing into a ball (it shouldn’t be too dry or too watery). Divide the stuffing into lemon sized balls.
  2. For parathas, take wheat flour, add oil and salt. Adding a little water at a time knead to firm consistency. Let it rest for at least 30 mins.
  3. Knead the dough again, then divide the dough into small lemon sized balls.
  4. Roll out one a little, place a the sattu stuffing in the center of the rolled out dough.
  5. Bring the edges together to form a smooth round ball (like a money bag). You can remove any extra dough at the top)
  6. Dust with dry flour and roll it out .
  7. Heat a tava, place the paratha on it. Let it cook then flip and cook the other side. Add some oil on the cooked sides. Let it cook evenly on both sides .
  8. Serve hot with just yogurt/curd, pickle or baingan ka bharta.

 

 

 

 


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