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Home Dish Sattu Paratha 🫓

Sattu Paratha 🫓

Name: How to cook Sattu Paratha 🫓 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 11-12 People
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Sattu Paratha 🫓

Needless to mention anything much about this extremely popular & traditional recipe from the land of Bihar, Jharkhand & UP… This one’s not only simply immensely delectable and delicious but at the same time extensively satiating & filling and is rich with enormous healthy nutrients & its benefits- Quite simple & easy to prepare and can very quickly be prepared for the breakfast & tiffin or even snacks items, even during the meal time as well

Ingredient

Food ration :

11-12 People

Cooking time :

1 hour Prep Tim

3 Cups

Whole Wheat Flour

1 tsp

or To Taste Salt

2-3 tbsps

Suji/Semolina

1 tsp

Nigella Seeds (Kalounji)

1 tsp

Carom Seeds (Ajwain)

1 tsp

Ginger & Garlic Paste: Optional

1 tbsp

Onion Paste: Optional

1/2-3/4 Cup

Fresh Coriander Leaves: Finely Chopped

1.5 Cups

Sattu

1 Pinch

Sugar: Optional

2 tbsps

Fresh Lemon Juice

1 tsp

Chat Masala Powder: Optional

1 tbsp (3 G)

Paste

1 tbsp

Oil & Spices of the ‘Mango Pickle’

1/4 tsp

Hing/Asafoetida: Optional- I use at times & not always

Cooking instructions

* Step 1

First Up: Add in a large mixing bowl- All the aforesaid measured ingredients for the dough required- Knead it well by using water in batches and not altogether- We need a semi-soft dough for this- Once done, cover it & let it sit on the rest for at least 30-60 mins time before rolling them out into the Parathas

* Step 2

In the interim: We need to prepare the Sattu Mixture for its very fillings- For that- Add in another mixing bowl: All the aforementioned ingredients for the same & mix well with a spoon or your clean hands (No Water is required at all)- The mixture should be such that, it can be very easily come together in your fists when folded into it- Set it aside for its later use

* Step 3

Now, post the given time: Uncovering the dough, knead it well once again, for about a couple of mins time and divide them accordingly to your choicest sizes- As per mine, I actually had 11 big lemon sized dough-balls out of the aforesaid measurements given- It can be a little plus/minus, depending on your choicest sizes…

* Step 4

Dust your rolling surface with some wheat flour and take each one of the dough-lets, flatten & shape it like a bowl/katori & fill all of that with our chatpata sattu filling that we’ve already prepared afresh & seal each of the dough-lets nicely- Be very careful so as to avoid any leakages during the time of frying them out…

* Step 5

Heat up a frying pan/tawa over the high flame initially and then, reducing the flame to the medium-low- Fry out each one of these sattu filled parathas and grease them with a bit of ghee (recommended) or cooking oil & once they’re well fried until nicely golden browned from each of its sides and transfer them into a serving plate, lined up with a kitchen towel or tissues-

* Step 6

This is how it should come up at the end- It’d puff up nicely while frying each one of them in the medium heat all along & looks absolutely gorgeous and irresistibly tempting for sure- Serve them absolutely piping hot with some homemade green chutney or plain curd raita/boondi raita or usually & traditionally, it’s better had with the Baingan-Aloo-Tamatar ka Chokha

* Step 7

If time’s the constraint- As it is always for me, if it’s just for myself- I had it in my Breakfast this morning with my all time favourite- Plain Curd Raita- ENJOY YOUR MEAL WITH THIS IMMENSELY HEALTHY & NUTRITIOUS SATTU PARATHAS WITH SIMPLE CURD RAITA OR ALOO-BAINGAN-TAMATAR KA CHOKHA