Ingredients:-
For stuffing:
- Roasted chana dal powder (sattu)- 2 cups
- Garlic cloves- 6 (finally chopped)
- Onion medium sized- 2 – onion (finely chopped)
- Ginger- 1 inch (finally chopped)
- Green chilli-5(finally chopped)
- Coriander leaves- 4tsp (finally chopped)
- Lime juice- 2 tsp
- Ajwain- 1/2 tsp
- Mango pickle -2 pieces mashed or 1 mashed red mirch filling pickle or, 1 tsp amchur powder(whatever is available)
- Salt to taste
- Mustard oil-2 tsp
For dough:
- Wheat flour- 3 cups
- Oil/ghee- 3 tsp
- Salt- 1/4 tsp
Method:-
For stuffing:
The Sattu Mixture for Stuffing
Mix all the ingredients with Sattu and add 1 to 2 tsp water to make the stuffing moist and easy to fill.
For dough:
Knead wheat flour, ghee, salt & required amount of water to make a soft dough.
For making Sattu Parantha:
- Divide the dough into small portion and make it into round shape.
- Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
- Then roll out the paratha.
- Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
- Serve hot with chutney, curd or sauce and baingan ka bharta.
- It can be served for breakfast, lunch or dinner.
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