How to make Sattu ke Paranthe - SK Khazana -

An ideal breakfast snack to be had during hot summer months, since sattu is known to have cooling effect on the body

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Salt (नमक)

Cuisine : Indian

Course : Breads

advertisement

For more recipes related to Sattu ke Paranthe - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Phulka - SK Khazana Cheesy Garlic Naan Cinnamon Crumb Banana Loaf Makkai Di Roti

Sattu ke Paranthe - SK Khazana

Sattu ke Paranthe - SK Khazana Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sattu ke Paranthe - SK Khazana Recipe

  • Whole wheat flour (atta) 2 1/2 cups

  • Salt to taste

  • Oil 2 teaspoons

  • Ghee as required

  • Stuffing

  • Sattu 1 1/2 cups

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Kitchen king masala 1/2 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Green chillies chopped 1-2

  • coriander leaves chopped 2 tablespoons

  • Ginger finely chopped 1 inch

  • Onion finely chopped 1 medium

  • Red chilli pickle 1 1/2 teaspoons

  • Mustard oil 2 teaspoons

  • Raita

  • Thick yogurt 3/4 cup

  • Cucumber grated 2 medium

  • Roasted cumin powder 1 teaspoon

  • Black salt (kala namak) to taste

  • Salt to taste

  • Red chilli powder for garnish

Method

Step 1

To make the dough, take whole wheat flour in a mixing bowl, add salt, oil and sufficient water and knead into soft dough. Cover and set aside for 10 minutes.

Step 2

To make the stuffing, take Tata Sampann Jeera Sattu in another bowl, add salt, red chilli powder, kitchen king masala and roasted cumin powder. Crush and add carom seeds. Add green chillies, coriander leaves, ginger and onion and mix well.

Step 3

Add red chilli pickle along with its oil and mustard oil and mix well. Drizzle a little water and mix well till all the ingredients bind well.

Step 4

Knead the dough again to make it softer. Divide it into equal portions and shape them into balls. Roll each ball in dry flour and roll it out into a roti. Place some sattu mixture in the centre, gather the edges together and press to seal. Break off excess dough.

Step 5

Heat a non-stick tawa on medium heat.

Step 6

Flatten each stuffed ball slightly, dust it with dry flour and roll into a parantha.

Step 7

Drizzle a little oil on the tawa and spread it, place a parantha on it and cook for 1-2 minutes. Flip, drizzle a little oil and spread evenly, cook for 1-2 minutes, flip again and drizzle a little oil on the other side and spread evenly. Cook turning till both the sides become golden and brown specks appear on top.

Step 8

To make raita, take yogurt in a small bowl, add grated cucumber, roasted cumin powder, black salt and salt and mix well.

Step 9

Transfer the raita into a serving bowl and sprinkle a little red chilli powder on top. Drizzle a little ghee on each parantha, cut them into 4 triangles and arrange them on a serving plate. Serve hot with raita.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.