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HEALTHY PROTEIN PACKED SATTU PARATHA

HEALTHY AND DELICIOUS SATTU PARATHA RECIPE

BY DISHA LAHORI

Sattu is a protein-rich flour made from powdered chana (Bengal gram) or other pulses and cereals. 

Sattu is a type of flour, mainly used in India and Tibet. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein.

Sattu is prepared by dry roasting grains or grams, most often barley or bengal gram. In Odisha, Sattu or Chatua is made by dry roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour.

 Sattu Paratha is an Indian stuffed flatbread made with whole wheat flour and Sattu.

INGREDIENTS FOR THE DOUGH

  • Wheat flour – 2 cup
  • Salt to taste
  • Oil – 2 tsp
  • Water to knead

METHOD

In a mixing bowl , take  wheat flour + salt + oil  as needed. Mix well. Add water little by little and knead it into a soft pliable dough..

Divide the dough into large smooth  balls, equally sized. Cover and keep aside till use,

INGREDIENTS FOR STUFFING

  • Sattu flour – 1 cup
  • Very finely chopped onion – ½ cup
  • Ginger garlic green chilli paste – 1 tbsp
  • Finely chopped coriander leaves – 3 to 4 tbsp
  • Pickle Oil – 2 or 3  tbsp
  • Lemon juice – 2 tsp
  • Chaat masala pwdr – 1 tsp
  • Ajwain – 1 tsp
  • Roasted jeera pwdr – 1 tsp
  • Asafoetida – generous pinch
  • Salt to taste

NOTE –  we are adding pickle oil to add some moisture to the stuffing as the flour is very dry . instead of pickle oil you can add plain oil with pickle masala pwdr .

METHOD

To prepare the stuffing, in a mixing bowl take all the above ingredients one by one and mix well .

Take a ball of dough and flatten it out keeping the centre thick and edges thin.

Place the stuffing in the centre.

Starting from one end, bring the edges together and seal the dough at the centre.

Flatten the ball of stuffed dough and dust it in some whole wheat flour.

Roll it into a paratha of even thickness.

Place the paratha on a hot tava and cook on both sides until  golden brown spots develop.

Apply ghee / btter / oil as needed and remove .

Serve hot with  any chutney , dip , sauce , pickle  or curd.

NOTES

Adjust the masalas as per your taste

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