One of my favourite paratha is Sattu ka Paratha or Bhabhari which I used to have a lot during my childhood days. My mom used to serve this with dahi/yogurt, pickles and choka of poatao or egg plant. I will share the recipe for the choka soon. Sattu is the ground form of roasted kala channa(Bengal gram).
Its hard to find sattu in Indian stores, so I got roasted black channa and took out the skin of it which comes out easily and grind it in the mixer and sieve it so that we have fine smooth powder.
And you can use it as sattu.
- 2 cups roasted black channa Powder/Sattu
- 3 cloves garlic, finely chopped
- 1 small red onion, finely chopped
- 4 green chillies, finely chopped
- 1/2 cup coriander leaves, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon Ajwain
- 1 Tablespoon Kalonji
- 2 Tablespoon mango pickle/mixed pickle mashed
- 2 Tablespoon olive oil/mustard oil
- Salt to taste
- 3 cups wheat flour
- 1/2 cups wheat flour for dusting
- vegetable oil to galze the paratha’s
- Make a dough from Wheat Flour.
- Mix all the ingredients of the filling with the sattu and add bit of water to the sattu to make it moist and easy to stuff.
- Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
- Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
- Press this stuffed pouch in between your palms to flatten it, so that you can roll it into paratha.
- Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
- The paratha is done when both the side is golden brown or crispy.
Serve it with curd and pickles of your choice.