Sattu Ka Paratha

Sattu is Bihar's staple food. It is a high energy giving food. Sattu means roasted gram flour. Either black gram or bengal gram is baked/roasted and then ground to prepare Sattu Flour. Sattu is easily available in all stores. In summer Sattu is mixed a glass of water and people drink it to get the cooling effect. It is a cooling agent which gives respite from heat waves. Sattu is also used to make Litti - recipe would be uploaded in ensuing blogs. Today am writing about famous Sattu ka Paratha which is best had with Tamatar ka Chokha or pickle.





INGREDIENTS -





For the filling -



Sattu ka atta (Roasted Chana flour) - 1 cup

Onion - 1 Large chopped

Green Chillies - 3/4 chopped finely

Garlic - 4/5 flakes chopped finely

Ginger - 1 inch piece chopped finely

Coriander leaves - 2 tblspn chopped finely

Onion Seeds (Kalaunji) - 1 tspn

Carom Seeds (Ajwain) - 1 tspn

Salt - to taste

Fresh Lime Juice - 1 tspn

Pickle (Achaar Masala) - 1 tblspn

Water - as required





For the Covering/dough-



Whole wheat flour - 2 cups

Salt - to taste

Carom Seeds (Ajwain) - 1/2 tspn

Roasted Flax Seeds (teesi) - 1/2 tspn

Onion Seeds (Kalonji) - 1/2 tspn

Coriander chopped - 1 tspn

Water - for kneading dough





METHOD-





For the filling -

In a bowl mix all the ingredients under filling and mix well. Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent.





For the Dough -





Mix all the ingredients under the "dough" and prepare a dough. Rest it for 15-20 mins.





For the Paratha-





Take a little dough and using roller pin make a small chapati.
Prepare a small chapati of about 3 inch diameter.
Put 2 tblspns filling in it.
Close the chapati to form a small ball.
Using the rolling pin prepare a paratha.
Heat a non stick tawa/griddle
Place the paratha on the pan.
Turn sides when done.
Smear some ghee on both sides.
When brown specs appear means the paratha is done.
Cut in to quarter and serve hot.