Sattu Ka Paratha Recipe | Quick Breakfast Recipe | सत्तू का पराठा बनाने का तरीका | Chef Sanjyot Keer

Full written recipe of Sattu Ka Paratha

Prep time: 5-10 mins
Cooking time: 15-20 mins
Serves: 3-4 people

Ingredients:
Dough:
WHEAT FLOUR | गेहूं का आटा 2 CUPS
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
KALONJI | कलौंजी A LARGE PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
OIL | तेल 1 TSP
Filling:
CHANA SATTU | चना सत्तू 1 CUP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
CAROM SEEDS | अजवाइन 1/2 TSP
KALONJI | कलौंजी 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A LARGE PINCH
LEMON JUICE | नींबू का रस OF 1 LEMON
SALT | नमक TO TASTE
MANGO PICKLE MASALA | आम के अचार का मसाला 2 TBSP
MUSTARD OIL | सरसों का तेल 2 TSP
ONION | प्याज़ 1 SMALL SIZED. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Cooking Paratha
WHEAT FLOUR | गेहूं का आटा AS REQUIRED
GHEE | घी AS REQUIRED
Method:
Add the wheat flour, kolonji, carom seeds & salt in a bowl & mix well, then add water as required & mix well with your hands, once all the dry flour combines, knead it to form a semi soft dough, then add the oil & knead it again until the oil gets incorporated.
Once the dough is ready drizzle a few drops of oil to cover the surface of the dough & cover it with a damp cloth, let the dough rest for half an hour.
To make the filling, add the sattu in a bowl along with garlic, ginger, green chilli, carom seeds, kalonji, black pepper powder, lemon kuice, salt & mango pickle masala & mix well.
Then add the mustard oil & mix again, add the onion & fresh coriander, mix it well, the filling should bind well & stick together if squeezed between your palms.
Taste and adjust salt if required & your filling is ready.
To shape the paratha, take a portion of the dough & form it into a roundel then press it slightly, further form it into a bowl like shape by using your thumbs & rotating it.
Then fill it with a generous amount of the sattu filling & carefully bring the edges of the dough together to seal it, make sure to pinch out the excess dough.
Further coat the stuffed dough ball with dry wheat flour & then roll it out into a semi-thin paratha using a rolling pin, dust wheat flour as required.
To cook the paratha, heat the tawa really well then add the ghee & wipe it off using a clean napkin or a paper towel.
Then place the paratha on the tawa & cook it by pressing the paratha with a napkin while continuously rotating, cook the paratha from both the sides over high flame.
Further apply ghee on the paratha & cook it briefly until light golden brown over medium to low flame.
Your delicious and quick sattu ka paratha is ready, serve hot with dahi, chutney or chokha.
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Intro 0:00
Dough 1:47
Filling 3:28
Shaping Paratha 6:01
Cooking 7:44
Plating 8:46
Outro 9:43