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:

1. Divide the dough into small portion and make it into round shape.
2. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
3. Then roll out the paratha.
4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
5. Serve hot with chutney, curd or sauce and baingan ka bharta.
6. It can be served for breakfast, lunch or dinner.

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Technorati Tags: parantha, Quick Indian breakfast, sattu ka parantha, sattu ka paratha

Preparation time = 20 minutes
Serves – 3 people

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.

Technorati Tags: methi parantha, parantha, Quick Indian breakfast, stuffed parantha