Other Recipes

Patoli

Patoli

Patoli, the tasty steamed rice roll, is a sweet dish of Maharashtrian cuisine that is irresistibly delicious and an integral part of several Indian rituals

View Recipe »
Pumpkin Curry

Pumpkin Curry

Pumpkin Curry is a favorite in almost every Indian household across the world. Check out this easy recipe and prepare it at home to enjoy

View Recipe »
Coconut Barfi

Coconut Barfi

Barfi is the most essential sweet during the Indian festive season, and here we are with an easy and quick recipe for Coconut Barfi. Check

View Recipe »

Sattu Paratha

Sattu Paratha is a healthy member of Indian flatbreads and can be enjoyed with any type of curry, sabzi, or pickles. Sattu Paratha is an ideal item for breakfast, lunch, or dinner, and it’s full of fiber and protein.

Pinterest
Twitter
Facebook
Email

YIELDS

1 Serving

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Ingredients

For Dough:
  •  2 cups Wheat Flour
  •  ½ tsp Salt
  •  ½ tsp Dwaraka Organic Ajwain
  •  1 tsp Kalonji
  •  1 tbsp Ghee
  •  ½ cup Water
For Filling:

Method

 For Dough:
1.Prepare the fine dough by mixing wheat flour in a bowl, and add salt, ajwain, kalonji, and ghee.
2.Mix it all with sufficient water and prepare a soft dough.
For Filling:
3.In a bowl put chana besan. Add ajwain, salt, ginger paste, garlic paste, finely chopped green chili, and red chili powder.
4.Now add chopped onion, lemon juice, achar masala, mustard oil, and coriander leaves. Mix well.
5.Make soft balls of the dough for making parathas.
6.Spread raw flour over the rolling board to avoid getting dough sticky.
7.Roll these balls to make parathas and fill a medium portion of chana besan in the middle.
8.Cover the filling properly in flour and again make flat round bread just like chapati.
9.Get your pan on the stove and light up the flame. Once the pan is hot enough, make the flame light.
10.Now, cook both sides. Apply ghee while roasting it. Roast till the color changes to a golden brown.
11.Sattu parathas are ready to serve hot with green chutney, curd, or achar.