Today, I am going to share a delicious and healthy paratha recipe from our neighbour state, Bihar - the fastest growing state during the 11th plan period. How many of you have had 'Sattu'? Sattu is a high energy giving staple food of Bihar. Actually, the roasted chana dal (Bengal gram) powder is known as 'Sattu' in Bihar. It is very nutritious food with full of fiber. Here, Sattu is the main ingredient to prepare Sattu Ka Paratha. Specially for this stuffing, it gives a very nice taste to the parathas. Tryout, I am sure, will love it.
2&1/2 Cups Whole Wheat Flour (atta)
1 & 1/4 Cups Bengal Gram Sattu (I used 'Ganesh' brand sattu)
3 Green Chilies (finely chopped)
3 tbsps Finely Chopped Coriander Leaves
1" Ginger Piece (grated)
1&1/2 tbsps Spices, from Kashmiri Red Chilli pickle
1/3 tsp Black Salt (for taste)
1/4 tsp Nigella Seeds (kalonji)
1/4 tsp Carom Seeds (ajwaan)
1/2 tsp Red Chilli Powder
1 tbsp Fresh Lemon Juice
5-6 tbsps Oil For Frying
2 tsps Mustard Oil + 2 tbsps Vegetable Oil
1 tsp Salt
Take a large bowl. Combine whole wheat flour, 2 tbsps vegetable oil and 1/2 tsps salt. Mix nicely. Slowly add water to knead it into a smooth dough. The dough will be same like chapati dough. Cover and keep it aside for 15-20 minutes.
In the mean time, let start to make the stuffing. Take another bowl, combine Bengal gram sattu, green chilies, coriander leaves, nigella seeds, carom seeds, grated ginger, black salt, pickle spice, 2 tsps mustard oil, red chili powder, lemon juice and salt.
Mix thoroughly. Sprinkle little water on it and mix well. The right mixture should be, if you touch, it must bind the mixture nicely. Sattu mixture is ready to stuff now. Set it aside.
Divide wheat flour dough into 10 equal balls.
Wrap each ball in wheat flour and flat it to make a round disc of 4" diameter. Add 2 tbsps sattu mixture on the center of that disc.
Wrap it up from all sides, then close it nicely. Press it lightly by your palm, so that filling should be spread evenly inside the parathas.
Agarin wrap it with little wheat flour and roll out a slightly thick paratha of 7" diameter. Don't give too much pressure while rolling out parathas, otherwise outer layer of the paratha will easilly break and sattu comes out. Follow the same with the remaining balls. Heat greased non-stick tawa / griddle. Place a paratha on heated tawa.
When the lower part of the paratha is cooked, the upper part will look dark. Flip over the other side then.
Spread little oil on both sides of the paratha and fry it for 2-3 minutes, to make paratha soft, crispy. When brown specs appear means the paratha is done!
Serve immediately with spicy pickle or sour curd or aloo-tamatar ka chokha and a glass full lassi. It is very suitable for a weekend breakfast or brunch. Enjoy this Bihari delicacy.
Sending to: Guru’s Cooking Giveaway Kids Special ’13