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 . 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-

1. Take a little dough and using roller pin make a small chapati.
2. Prepare a small chapati of about 3 inch diameter.
3. Put 2 tblspns filling in it.
4. Close the chapati to form a small ball.
5. Using the rolling pin prepare a paratha.
6. Heat a non stick tawa/griddle
7. Place the paratha on the pan.
8. Turn sides when done.
9. Smear some ghee on both sides.
10. When brown specs appear means the paratha is done.
11. Cut in to quarter and serve hot with Tomato Chokha, ketchup, pickle or veggie of your choice.