It is delicious.
Ingredients:
For stuffing: - Two cups-roasted chana dal powder (sattu) - Five cloves- garlic, chopped fine or grated - Two onions, medium sized, finely chopped - One inch ginger, cleaned and grated - Three green chillies, chopped - Two tsp coriander leaves, chopped - Two tsp lime juice - Half tsp ajwain - Two pieces-mango pickle, mashed or one tsp amchoor powder - Salt to taste - Two tsp mustard oil
For atta dough: Three cups of wheat flour Two tsp oil/ghee One-fourth tsp of salt
Method: For stuffing: Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill.
For atta dough: Knead wheat flour, ghee, salt and required amount of water to make a soft dough.
For making sattu paratha:
1. Divide the dough into small portions and make it into round shape.
2. Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough.
3. Then roll out the paratha.
4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
5. Serve hot with chutney, curd or sauce.
6. It can be served for breakfast, lunch or dinner.
Ingredients:
For stuffing: - Two cups-roasted chana dal powder (sattu) - Five cloves- garlic, chopped fine or grated - Two onions, medium sized, finely chopped - One inch ginger, cleaned and grated - Three green chillies, chopped - Two tsp coriander leaves, chopped - Two tsp lime juice - Half tsp ajwain - Two pieces-mango pickle, mashed or one tsp amchoor powder - Salt to taste - Two tsp mustard oil
For atta dough: Three cups of wheat flour Two tsp oil/ghee One-fourth tsp of salt
Method: For stuffing: Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill.
For atta dough: Knead wheat flour, ghee, salt and required amount of water to make a soft dough.
For making sattu paratha:
1. Divide the dough into small portions and make it into round shape.
2. Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough.
3. Then roll out the paratha.
4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
5. Serve hot with chutney, curd or sauce.
6. It can be served for breakfast, lunch or dinner.
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