Hi Friends,
Sattu (Ground roasted chana daal) has so many uses. In hot summer months lots of people consume it with chilled water and sugar...it's a nice convenient way to combat the heat.
Today I am sharing the recipe for sattu ke parathe so let's start..
SATTU KE PARATHE:
INGREDIENTS:
Sattu (Ground roasted chana daal)
Aata (Wheat flour)
Lehsun (Garlic)
Pyaz (Onion)
Kalounji (onion seeds)
Namak (Salt)
Bharwan Lal Mirch (Stuffed Red Chili) pickle
Tel (Oil)
METHOD:
Take sattu, finely chopped pyaz and lehsun, kalounji, namak and bharwan lal mirch pickle and mix thoroughly. Add some oil from the pickle and some water to give moisture to the filling.
Knead aata with a little oil and salt. We will need smooth dough with good elasticity and for this let the dough rest for atleast half an hour before you start making parathas.
Now take a small ball of dough and fill it with sattu filling. Roll the paratha and shallow fry till golden crisp.
Serve hot with curd and pickle.
TRICK:
Stuffing made with dry powdered things may be too dry and difficult to swallow and so we give such fillings some moisture by adding water, curd or milk.
Sattu (Ground roasted chana daal) has so many uses. In hot summer months lots of people consume it with chilled water and sugar...it's a nice convenient way to combat the heat.
Today I am sharing the recipe for sattu ke parathe so let's start..
SATTU KE PARATHE:
INGREDIENTS:
Sattu (Ground roasted chana daal)
Aata (Wheat flour)
Lehsun (Garlic)
Pyaz (Onion)
Kalounji (onion seeds)
Namak (Salt)
Bharwan Lal Mirch (Stuffed Red Chili) pickle
Tel (Oil)
METHOD:
Take sattu, finely chopped pyaz and lehsun, kalounji, namak and bharwan lal mirch pickle and mix thoroughly. Add some oil from the pickle and some water to give moisture to the filling.
Knead aata with a little oil and salt. We will need smooth dough with good elasticity and for this let the dough rest for atleast half an hour before you start making parathas.
Now take a small ball of dough and fill it with sattu filling. Roll the paratha and shallow fry till golden crisp.
Serve hot with curd and pickle.
TRICK:
Stuffing made with dry powdered things may be too dry and difficult to swallow and so we give such fillings some moisture by adding water, curd or milk.
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