Traditional Sattu Ka Paratha
There are very few dishes more fulfilling than this. A traditional recipe from my paternal grandparents kitchen. Cost effective and protein rich, this is a meal we grew up on. The delicious chana sattu stuffing in the parathas paired with smoked spiced up eggplants to tickle your taste buds.
- Prep Time20Minutes
- Cooking Time20Minutes
How to make Ghee
- For Stuffing - Chana Sattu (Roasted Bengal Gram Four) – 4-5 tablespoons
- Onion – 1 large finely chopped
- Green chili – 1-2 finely chopped
- Salt – to taste
- Garlic Cloves – 4-5
- Grated Ginger – 1 inch
- Ajwain seeds – 1/2 teaspoon
- Mustard Oil from Stuffed red chili pickle and some mashed pickle too – 2 teaspoon
- Lemon juice – 2 teaspoons or more
- Fresh Coriander Greens - 2 tablespoon (chopped fine)
- A little water - for binding
- For Paratha - Whole wheat flour – 2 cups
- Salt - a little
- Ghee – 1/2 teaspoon
- Water for kneading and making the dough
- Make tight paratha dough by slowly adding water to the wheat flour, salt and ghee mixture. Once that’s done knead it with your fist to make the dough pliable and soft.
- Wrap with a moist muslin cloth and set aside.
- To make stuffing - in a bowl take sattu and add finely chopped onion, green chili, ajwain seeds, salt, finely chopped garlic and grated or chopped ginger along with mashed up mango or red chili pickle with oil from the pickle.
- Add fresh chopped coriander greens and lemon juice.
- Sprinkle some water and rub in the ingredients into the sattu by massaging it with your fingers till everything is incorporated well.
- The chopped veggies will release its juice so go easy with water. The mixture must be of the same consistency as the dough.
- To make the parathas : Put a tawa / griddle on medium flame and let it heat while you roll the paratha.
- Divide the dough into four or five smooth balls.
- Take a ball of dough and press it a little to make it into shape of a pattie.
- Dust the working board and the pattie with some dry flour then roll it out into a 3-4 inch circle with a rolling pin.
- Apply oil to the inside of the rolled circle before stuffing as it prevents breaking and spilling.
- Spoon some stuffing on its center and gather the dough by lifting the rolled dough upward from the edges and bringing them together to seal the stuffed ball.
- They should meet at the center and the open ends should be sealed properly to avoid breakage and spilling.
- Now dust the stuffed balls again and gently roll them into a flat round paratha. Make sure the edges are thin and even.
- Put the paratha on the medium hot tawa and brown from both sides.
- Brush ghee on the circular edges and and evenly on the paratha then flip to do the same to the other side till it is crispy and nicely done.
- Transfer it to the plate and make the other parathas similarly.
- Serve the hot sattu parathas with roasted baingan chokha , dahi ( curds), chaach (buttermilk), pickle or raita .
- Keep some stuffing mixture to eat with the meal. It tastes really good.
My Tip: 1. You can make chana sattu at home or buy from the market. To make at home - Take roasted skinned Bengal gram and if you don’t mind a little extra fiber then add a handful of those with skin too. Now, grind them till they turn into a fine flour. If I mix the two I keep the proportion of 2-1 ( two parts skinned+ one part with skin) If you do not have stuffed red chili pickle use any other spicy one or simply use plain mustard oil. I used homemade chili pickle + oil.