It is a pleasure to have potato and brinjal chokha with hot sattu paratha. People of Bihar and UP can understand this taste very well. This is not just a traditional recipe but is related to the emotions of the people. Traditionally, it is easily made at home, but if you make it for the first time, it is a little difficult. However, this paratha must be tried once. so let’s see chef Kunal Kapoor’s recipe.
Sattu helps in keeping the body cool in summer. We make sherbet out of it. Along with this, Sattu parathas are also very tasty. You also get protein from this. If you are a fitness freak then prepare these parathas using limited quantity of desi ghee. For now let us see the method of making Sattu Paratha.
For stuffing Sattu
- Chana Sattu (roasted whole gram flour) 1½ cups
- Salt – as per taste
- Nigella seeds – 2 tsp
- Celery – 1 tsp
- Green chilli (chopped) – 2
- Ginger (chopped) – 2 tsp
- Onion (chopped) – ¼ cup
- Green coriander (chopped) – a handful
- Lemon juice – 3 tbsp
- Mango pickle (chopped) – 4 tbsp
- Mustard oil – 1 tablespoon
- Water – as per need
Pexels
Ingredients for Dough
- Flour (wheat flour) – 3 cups
- Oil – a little
- Salt – a pinch
- Water – as per need
- Ghee/Oil – for frying
- dry wheat flour separately for dusting
How to make Sattu Paratha?
How to make stuffing
To make paratha, first make the stuffing. For this, take out the chana sattu in a big plate. In Sattu, add nigella seeds, celery, green chillies, finely chopped ginger, chopped onion, green coriander, lemon juice and mango pickle masala or add mango pickle after removing the seeds and finely chopping it. Add a little water so that it is easy to fill the stuffing.
Apply the dough like this
Add a little salt to the flour and add water to make a soft dough like it is used for potato paratha. Knead it well until it gets a very smooth texture. Until it starts leaving the pot. Leave it to roast for 10 minutes.
Make parathas in this way
Now take some dough and make balls from it and spread it with your hands and fill the sattu filling as per requirement. Now add dry flour to it and roll it with light hands so that the paratha does not tear. Sattu parathas should be rolled a little thick. Fry it well in oil or desi ghee on medium flame.
View this post on Instagram
Serve chokha with it
Cut the brinjal from the middle, put garlic cloves in it and apply a little oil on top and roast it. Along with this, fry the tomatoes and boil the potatoes. After boiling, remove the peels of tomato and brinjal and then mash the potatoes along with both the things. Add basic spices in it and along with it add finely chopped onion, mustard oil and green coriander, finely chopped ginger, green chilli and lemon juice. You are just ready to sharpen.
Leave a Reply