Ingredients:
For dough:
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tbsp oil
- Water as required
For stuffing:
- 1 cup sattu (roasted gram flour)
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp ginger, grated
- 1 tsp ajwain (carom seeds)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- 1/4 cup coriander leaves, finely chopped
- Water as required
- Ghee for frying
Instructions:
To make the dough, in a large bowl, mix whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover it with a damp cloth and let it rest for 30 minutes.
To make the stuffing, in a mixing bowl, add sattu, onion, green chili, grated ginger, ajwain, red chili powder, coriander powder, cumin powder, garam masala powder, salt, and coriander leaves. Mix well.
Gradually add water to the stuffing and mix until it forms a crumbly texture. The stuffing should be moist but not too wet.
Divide the dough and stuffing into small equal-sized balls.
Roll out the dough ball into a small circle. Place a small portion of stuffing in the center and bring the edges of the dough together to enclose the stuffing.
Dust the stuffed ball with flour and roll out the paratha into a circle with a rolling pin. Roll it out thinly for a crispy texture.
Heat a skillet or tawa on medium heat. Once it's hot, place the rolled-out paratha on it.
Cook for a minute, then flip and cook the other side until small bubbles start to appear on the surface.
Apply ghee on both sides of the paratha and cook until it turns golden brown and crispy.
Serve hot with curd, pickle, or any chutney of your choice.
Enjoy your delicious and healthy Sattu Paratha!
Pro Tips:
Use fresh sattu: Always use fresh sattu to make the stuffing for your paratha. Fresh sattu will give your paratha a nice texture and flavor.
Adjust the spice level: Adjust the amount of spice in the stuffing as per your taste preferences. You can add more or less spice to the stuffing to suit your taste buds.
Knead the dough well: Knead the dough well to make it soft and pliable. This will ensure that your paratha turns out soft and fluffy.
Roll out the paratha thinly: Roll out the paratha thinly to get a crispy texture. A thin paratha will cook evenly and get crispy on the outside.
Apply ghee or oil on both sides: Apply ghee or oil on both sides of the paratha while cooking. This will give your paratha a nice golden brown color and a crispy texture.
Cook on medium heat: Cook the paratha on medium heat to ensure that it cooks evenly and does not burn.
Use a non-stick pan: Use a non-stick pan or tawa to cook the paratha. This will ensure that the paratha does not stick to the pan and cooks evenly.
Serve hot: Serve the paratha hot off the stove with some curd, pickle, or chutney. This will make it even more delicious and flavorful.
Rest the dough: Allow the dough to rest for at least 30 minutes before rolling it out. This will help the gluten to relax, making the dough easier to roll.
Stuff the paratha evenly: Make sure to stuff the paratha evenly to ensure that it cooks evenly and the flavors are distributed throughout.