Sattu Ka Paratha
Whole wheat flatbreads stuffed with a spiced roasted gram flour filling, shallow-fried till crisp and golden.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12 g
- carbs
- 40 g
- fibre
- 7 g
- protein
- 11 g
- calories
- 310 kcal
Instructions
- 1
Knead the wheat flour with water and a pinch of salt into a soft dough. Let it rest for 15 minutes.
- 2
Mix sattu (roasted gram flour) with onion, green chilli, pickle masala, lemon juice, mustard oil and salt. Add a splash of water to bind.
- 3
Divide the dough into balls and flatten each one. Place some filling in the centre and seal into a ball.
- 4
Roll it out gently into a thick paratha (stuffed flatbread). Be careful not to let the filling burst out.
- 5
Cook on a hot tawa (flat griddle). Spread ghee (clarified butter) on both sides until golden brown spots appear.
- 6
Repeat the process with the remaining dough and filling.
- 7
Serve hot with curd (plain yoghurt), pickle and sliced onions.
Chef's tips
Keep the sattu filling slightly dry and crumbly so it does not leak while rolling. Cook on medium heat so the filling heats through evenly.
Ingredient substitutions
- mustard oil → any neutral cooking oil
Storage
Best eaten fresh; can be refrigerated for a day and reheated.
Reheating
Reheat on a hot tawa with a little ghee until warmed through.
Common mistakes to avoid
- •Adding too much filling, which tears the dough and spills out during rolling.
Serving suggestions
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