Namaskar Welcome to nishamadhulika.com
We frequently make parathas for breakfast or lunch
but if these parathas are made in different flavours and in various ways then they seem very tasty.
Today we will make Sattu ke Parathe.
It is a Bihari recipe and is amazingly delicious.
Wheat flour - 2 cups
Sattu - 1 cup(here we have used Channa Sattu).
Oil (to fry parathas) - 3 to 4 tbsp
green coriander - 2 tbsp`
green chilly - 1-2 (finely chopped)
Ginger - 1" long piece (grated)
Mango pickle masala - 2 tsp
Salt - 3/4 tsp or add to taste
Black salt - 1/4 tsp
Kalonji - 2 pinch
Ajwain - 2 pinch
Mustard oil - 1 tsp
Firstly we will knead the flour to make parathas.
Put 2 tsp oil in flour and 1/2 tsp salt, mix well.
Gradually add water as you knead to prepare a soft dough.
We have used a little less than 1 cup water to knead 2 cups flour.
Cover the dough and keep aside for 20 minutes allowing it to ferment.
Till then let us prepare the Sattu stuffing.
All we have to do is mix all the ingredients.
Add pickle masala (if there are any solid pieces then mash them), ginger, green chilli, green coriander, salt, black salt
Ajwain(crush a bit to enhance its flavour), Kalonji(crush it too) and mustard oil in Sattu.
Mix all the ingredients thoroughly.
Now pour some water as the stuffing needs to be a bit wet.
Pour 4-5 spoons of water and mix well.
Stuffing is prepared, if you touch it you should be able to bind the mixture.
If you prefer garlic/onion then chop 2 garlic cloves and 1 small onion, add these to the stuffing.
Apply some oil on your hand and press the dough to make it better.
The dough is prepared to make parathas.
Place pan on the gas to heat.
Break a lemon sized piece (or as big as you want your paratha to be) from the dough and roll it into a ball.
Wrap this piece in dry flour and roll out a paratha 3-4 inches in diameter.
Now pour little oil on the paratha and spread evenly.
Place 2-3 tsp stuffing on the paratha
and wrap it up from all sides, hence closing it.
Press this stuffed parantha gently with your fingers from all sides to spread the filling evenly in the parantha.
Now coat the stuffed ball in dry flour.
With little pressure on the rolling pin, roll a thin parantha 6-7 inches diameter.
If too much pressure is applied then the stuffed paratha may tend to break.
Keep them slightly thick, they should not be too thin.
The paratha is rolled and ready.
Pour some oil in the pan and spread evenly.
Place paratha on the heated pan.
The parantha is cooked on the lower side as its upper surface has become dark.
Overturn the parantha
we can see that parantha is cooked on the other side as well.
Pour 1 tsp oil on the parantha and spread out with a spoon.
Again turn the parantha over and apply oil to this side as well.
Cook parantha on a medium flame by gently pressing it with a spoon, till brown spots appear on both its sides.
Parathas become very soft and crispy when cooked on a medium or low flame.
Now that the parantha is brown on both sides
take it out on a bowl on a plate or a plate covered with foil or serve as you remove it from the pan.
Parantha seems more delicious when served directly from the pan to one's plate.
Repeat this process with all of the remaining dough.
You can make 6 paranthas with 2 cups of flour.
Sattu Parathas are ready.
Sattu Parathas are ready. Serve Sattu Parathas with chutney, pickle, curd, raita, Aloo-Tamatar curry or your favourite curry.
In Bihar, Sattu Parathas are specially made during breakfast and eaten with tea.
Sattu Parathas are also prepared and packed for journeys with pickle.
as they do not get spoiled fast and taste awesome
Try this recipe and share your experiences with us.
We will meet again at nishamadhulika.com