Sattu Paratha

How to Prepare

1. Prepare the filling: In a mixing bowl, combine 5 cups of sattu
2. 10 finely chopped green chilies
3. 5 teaspoons of ginger paste
4. 10 tablespoons of chopped coriander leaves
5. 5 teaspoons of ajwain
6. 5 teaspoons of salt
7. 10 tablespoons of lemon juice, and 10 tablespoons of mustard oil. Mix well to form a slightly moist filling. Add a little water if needed to bind.
8. Prepare the dough: In a large bowl, take 10 cups of whole wheat flour, add 2.5 teaspoons of salt and 5 tablespoons of ghee. Mix well. Gradually add water (approximately 4-5 cups) and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
9. Divide the dough into 40 equal portions (for 20 people
10. 2 parathas each). Similarly, divide the sattu filling into 40 equal portions.
11. Take one dough ball, flatten it slightly, and place a portion of sattu filling in the center. Seal the edges by bringing them together and pinch to close properly.
12. Dust the stuffed ball with dry flour and roll it gently into a 6-7 inch circle, ensuring the filling doesn’t spill out.
13. Heat a tawa over medium flame. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear. Flip it over.
14. Apply 1/2 teaspoon of ghee on the cooked side, flip again, and apply ghee on the other side. Cook until both sides are golden brown with crisp edges.
15. Repeat the process for the remaining dough and filling. Serve hot with curd, pickle, or chutney.