Liberate The taste Of bihar With This Sattu Paratha Recipe
Sattu Paratha is a delicious and nutritious crammed flatbread from bihar, packed with roasted gram flour and spices. The filling is made by using mixing sattu with onions, garlic, green chilies, mustard oil, and seasoning.
Whole wheat dough is rolled out, stuffed with the sattu mixture, and thoroughly sealed. The crammed dough is then flattened and cooked on a tawa with ghee till golden brown. It has a wealthy, earthy taste and is highly nutritious, making it a outstanding energy-boosting meal. Pleasant loved with curd, pickle, or chutney for an true flavor.
Elements
For Dough:
2 cups entire wheat flour
½ teaspoon salt
Water (as needed)
1 teaspoon oil or ghee (optionally available)
For Sattu Filling:
1 cup sattu (roasted gram flour)
1 small onion (finely chopped)
2 cloves garlic (grated or minced)
1-inch ginger (grated)
2 inexperienced chilies (finely chopped)
2 tablespoons coriander leaves (chopped)
½ teaspoon carom seeds (ajwain)
½ teaspoon nigella seeds (kalonji) (optional)
½ teaspoon cumin seeds (jeera)
½ teaspoon fennel seeds (saunf)
1 teaspoon mustard oil (for proper flavor)
½ teaspoon red chili powder
½ teaspoon garam masala
1 teaspoon lemon juice
Salt to taste
Water (as needed, to moisten the filling)
For Cooking Parathas:
Ghee or oil (as needed)
Step-by-Step method
Step 1: put together the Dough
In a large bowl, blend whole wheat flour and salt.
Steadily upload water and knead right into a smooth, tender dough.
Practice a bit oil or ghee to the dough and knead once more for two-three mins.
Cover the dough with a humid material and allow it relaxation for 20-30 minutes.
Step 2: put together the Sattu Filling
In a mixing bowl, add sattu flour.
Mix in finely chopped onions, garlic, ginger, and green chilies.
Add ajwain, kalonji, cumin, fennel, pink chili powder, garam masala, and salt.
Pour in mustard oil and mix properly to combine all of the flavors.
Sprinkle some lemon juice and coriander leaves for freshness.
Add a few drops of water to moisten the combination barely (however do now not make it too wet).
Step 3: Stuff and Roll the Parathas
Divide the dough into identical-sized balls.
Roll out a ball right into a small circle (approximately 4 inches in diameter).
Location 2-3 tablespoons of the sattu filling inside the center.
Gather the edges and seal the dough into a round pouch.
Lightly flatten and roll it once more right into a paratha (about 6-7 inches in diameter).
Step 4: prepare dinner the Parathas
Warmness a tawa or griddle over medium-high warmness.
Area the rolled-out paratha on the hot tawa.
Prepare dinner for 1-2 mins, then flip to the other aspect.
Observe ghee or oil on each aspects and cook dinner till golden brown, urgent lightly with a spatula.
As soon as crisp and golden, eliminate from the tawa.
Step 5: Serve and revel in
Serve hot Sattu Paratha with curd, pickles, or green chutney.
You may also pair it with baingan bharta or a tumbler of fresh buttermilk for a complete meal.
Pointers for best Sattu Paratha:
Constantly knead the dough well and allow it relaxation for gentle parathas.
Do not over-moisten the filling; it must be barely dry to avoid breaking even as rolling.
Mustard oil enhances the genuine flavor, however you may update it with ghee if needed.
Alter the spice degrees as in step with your choice.
Revel in your scrumptious and protein-rich Sattu Paratha, a healthful and filling meal immediately from Bihar's traditional kitchen.
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