SATTU BHARI PARATHA

What is sattu?

It is like besan but there is difference in making the sattu, the chana dal prepared from Bengal grams are roasted in sand in a clay utensils and then grinded to make a fine powder known as sattu. It is widely used in Bihar, Utter Pradesh and Begal, Because of its Sondhapan, a kind of flavor generated by virtue of being roasted in clay utensils, has a unique taste, it is highly recommended to make this recipe

INGREDIENTS

2 cups wheat flour

½ cup milk

1 cup sattu

6-8 green chilies finely chopped

¼ cup coriander leaves finely chopped

1 onion finely chopped

½ tsp mangraila or kalaunji

½ tsp ajwaine, a pinch of hing

¼ cup desi ghee

Salt to taste

PREPARATION & METHOD

1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.

2 Mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the sattu and mix thoroughly; this is the mixture for stuffing

3 Roll the small ball it in to circular roti; brush it with ghee on top,

Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling

4 Now make the roti of the stuffed ball, heat the tawa put the rolled paratha on it cook both side till it is done, brush it with 1 tbsp of ghee on both the sides, and cook it till crispy brown

5 Serve hot with chutney and raita.