Sattu Ka Parantha
Delicious Paranthas stuffed with a spicy Sattu (Black Chickpea Flour) filling- A breakfast that will keep you filled and satiated for a long time.
Equipment
- Mixing bowl
- Pan
- Knives and Cutting Board
- Rolling pin and board
Ingredients
Ingredients for the dough
- 2 Cups Whole Wheat Flour
- Water; to knead the dough
Ingredients for the stuffing
- ¾ Cup Sattu Flour
- 1 Medium-Sized Onion; finely chopped
- 1 tsp Onion Seeds (Kalonji)
- ¾ tsp Carom Seeds (Ajwain)
- 1 tsp Salt
- 2-3 tbsp Finely Chopped Coriander Leaves
- 1-2 tbsp Green Chilli Pickle
- 1½ tbsp Pickle Oil
In addition
- Mustard Oil; for frying the paranthas
Instructions
Method to make the dough
- In a mixing bowl, combine whole wheat flour with water to knead a smooth dough.
- Cover and rest the dough for 20 minutes.
- After 20 minutes, knead it once again. The dough is now ready to make paranthas.
Method to make the stuffing
- While the dough is resting, prepare the stuffing. Lightly roast the sattu flour.
- Add salt, onion seeds and carom seeds.
- Add onion, coriander,chilli pickle and pickle oil.
- Mix well. Let the mixture rest for 5 minutes.
- After 5 minutes, mix again. Press and check if the mixture is coming together. If not, add some more pickle oil till the mixture binds together.
- Portion out the filling mixture. Keep aside.
Further Steps
- Take a small portion of the dough. Flatten it a little using a rolling pin.
- Place the filling mixture in the centre.
- Cover it with the dough.
- Flatten the dough with your hands and then with the help of a rolling pin. Use dry flour so that the dough doesn't stick.
- Place this parantha on a medium hot pan.
- After about 20 seconds, flip the parantha.
- Brush oil on its surface. Flip again and brush oil on the surface.
- Fry till the parantha turns golden brown and slightly crispy.
- Serve with butter, pickles and curd/yoghurt.