September 27, 2013

The Weekend Relish : Sattu ka Paratha

Sattu is main food in UP region. It is roasted Chana flour as compared to Besan. Check out this healthy Sattu ka paratha recipe for a perfect Sunday breakfast!


For stuffing/filling

    2 cups roasted black channa Powder/Sattu

    3 cloves garlic, finely chopped

    1 small red onion, finely chopped

    4 green chillies, finely chopped

    1/2 cup coriander leaves, finely chopped

    1 tablespoon lime juice

    1 tablespoon Ajwain

    1 Tablespoon Kalonji

    2 Tablespoon mango pickle/mixed pickle mashed

    2 Tablespoon olive oil/mustard oil

    Salt to taste

For dough

    3 cups wheat flour

    1/2 cups wheat flour for dusting

    Vegetable oil to shallow fry the parathas


    Make dough from Wheat Flour.

    Mix all the ingredients of the filling with the sattu and add bit of water to the sattu to make it moist and easy to stuff.

    Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.

    Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.

    Press this stuffed pouch in between your palms to flatten it, so that you can roll it into paratha.

    Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.

    The paratha is done when both the side is golden brown or crispy.

Serve it with curd and pickles of your choice.

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