Sattu Stuffed Paratha

Name: Sattu Stuffed Paratha
Ingredients: <b>For the dough</b>; 250 gm. or 1 3/4 full cups of chapatti flour; Oil for shallow frying; <b>For the stuffing</b>; 150 gm. or 1 cup or Sattu; 2 tbsp. mustard oil; 1 medium onion peeled chopped finely or grated coarsely; 1 inch piece of ginger, peeled and chopped/grated finely; 1 tbsp. chilli pickle. Stuffed red chilli pickle is good for this recipe, but you can use other pickles like a Mango pickle or hot Lime pickle or even Garlic-chilli pickle; 2 tbsp. finely chopped coriander leaves; 1 tsp. carom seeds or ajwain; 1 tsp salt, adjust to taste; 1 tsp. amchoor, dry mango powder

Makuni/Makooni Paratha

Mrs. Lalmani Lal

IndianMainSideVeganVegetarian

Sattu is coarse flour made from various dry roasted grains. It is difficult to assign it an English name that makes sense, so I will just call it Sattu.

This spicy paratha comes from Bihar region of India, where Sattu is a popular dish. There are many varieties of Sattu, the one used here is made from dry roasted Bengal gram or Kala Chana. These are actually dark brown-black and small, not the commonly seen, beige coloured chickpeas most people are familiar with in the West. Chana is not easy to roast or de-skin at home. Buy the pre-roasted, skinless variety that are called Bhuna Chana from Indian grocers. I would recommend around 500 gm. to start with. Simply grind the chickpeas and store in a jar. This is Sattu. Makes around 10-12.

Ingredients

For the dough
250 gm. or 1 3/4 full cups of chapatti flour
Oil for shallow frying
For the stuffing
150 gm. or 1 cup or Sattu
2 tbsp. mustard oil
1 medium onion peeled chopped finely or grated coarsely
1 inch piece of ginger, peeled and chopped/grated finely
1 tbsp. chilli pickle. Stuffed red chilli pickle is good for this recipe, but you can use other pickles like a Mango pickle or hot Lime pickle or even Garlic-chilli pickle
2 tbsp. finely chopped coriander leaves
1 tsp. carom seeds or ajwain
1 tsp salt, adjust to taste
1 tsp. amchoor, dry mango powder

Instructions

Make Chapatti dough. Keep aside.
Making the Stuffing:
Mix Sattu powder and mustard oil, until it looks like crumbs.
Add all other stuffing ingredients and make a firm?ish dough. You may need to add a little water, but usually water from onions is enough.
Mash/finely chop pickle.
Make 10-12 dough balls, keep covered with a moist cloth.
Make 10-12 stuffing balls, keep covered with a moist cloth.
Roll out each dough ball a little, put stuffing ball in the middle, gather edges and make it into a ball again. Make all balls like this and keep covered with a moist cloth.
Heat griddle or tava.
Roll out one ball at a time, to 6-8 inch circle and cook like a plain Paratha, brushing with oil on both surfaces.
Cook until nice and crisp on both sides.
Serve hot
Serve hot with plain yoghurt or a Raita of choice.

Notes

Eating Bengal gram flour makes you thirsty.
Balls made from stuffing can be deep fried or cooked in boiling water. These are called Makuni or Mukuni Litti.