Sattu ke Paranthe

An ideal breakfast snack to be had during hot summer months, since sattu is known to have cooling effect on the body This is a Sanjeev Kapoor exclusive recipe.

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Sattu ke Paranthe

Main Ingredients Whole wheat flour (atta), Salt
Cuisine Indian
Course Breads
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Sattu ke Paranthe

  • 2 1/2 cups for dusting Whole wheat flour (atta)
  • to taste Salt
  • 2 teaspoon for cooking Oil
  • as required Ghee
  • Stuffing
  • 1 1/2 cups Tata Sampann Jeera Sattu
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Kitchen king masala
  • 1/2 teaspoon Roasted cumin powder
  • 1/4 teaspoon Carom seeds (ajwain)
  • 1-2 Green chillies chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 inch Ginger finely chopped
  • 1 Medium onion finely chopped
  • 1 1/2 teaspoons Red chilli pickle
  • 2 teaspoons Mustard oil
  • Raita
  • 3/4 cup Thick yogurt
  • 2 Medium cucumber grated
  • 1 teaspoon Roasted cumin powder
  • to taste Black salt (kala namak)
  • to taste Salt
  • for garnish Red chilli powder

Method

  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.
  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.
  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.
  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.
  5. Heat a non-stick tawa on medium heat.
  6. Flatten each stuffed ball slightly, dust it with dry flour and roll into a parantha.
  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.
  8. To make raita, take yogurt in a small bowl, add grated cucumber, roasted cumin powder, black salt and salt and mix well.
  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.