Sattu is coarse flour made from various dry roasted grains. It is difficult to assign it an English name that makes sense, so I will just call it sattu.
This spicy paratha comes from Bihar region of India, where ‘Sattu’ is a popular dish. There are many varieties of sattu, the one used here is made from dry roasted Bengal gram or kala chana. These are actually black chickpeas, not the commonly seen, light brown coloured chickpeas most people are familiar with in the West.
For Making Stuff:
Roasted Chana dal Powder (SATTU) - 2cups
Garlic - 3cloves (Chopped Finely or Grated)
Red Onion - 4tsp finely chopped
Ginger - 1/2tsp (Grated)
Green Chili - 3pcs chopped
Coriander Leaves - 2tsp chopped
Mango Pickle - 2pcs mashed
Salt To taste
Mustard Oil - 1tsp
Method:Mix all the ingredients with sattu and easy to fill.
For Making Atta Dough:
1. Wheat Flour (ATTA) - 3cups
2. Oil/ Ghee - 2tsp
3. Salt - 1/4th tsp
Method:
1. Mix wheat flour, refine oil ,salt & required amount of water to make a soft dough.
For Making Sattu Paratha:
Method:
1. Divide the dough into small portion and roll it into round shape.
2. Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out the Paratha.
3. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and light brown in colour.
4. Serve Hot with ghugni and pickle/Sauce.
5. It can be served as supper or dinner time.
Note: Sattu is a high energy giving food.
Sending this to Vardhini's "LGSS- stuffed Paratha" event
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