Sattu Ke Paranthe | Sanjeev Kapoor Khazana

A perfect summer breakfast recipe.

SATTU KE PARANTHE

Ingredients

2½ cups whole wheat flour + for dusting
Salt to taste
2 tsps oil + for drizzling
Ghee as required
Stuffing
1½ cups Tata Sampann Jeera Sattu
Salt to taste
½ tsp red chilli powder
½ tsp kitchen king masala powder
½ tsp roasted cumin powder
¼ tsp carom seeds (ajwain)
1-2 green chillies, chopped
2 tbsps freshly chopped coriander leaves
1 inch ginger, finely chopped
1 medium onion, finely chopped
1½ red chilli pickle
2 tsps mustard oil
Raita
¾ cup thick yogurt
2 medium cucumber, grated
1 tsp roasted cumin powder
Black salt to taste
Salt to taste
Red chilli powder for garnish

Method

1. For the dough, take whole wheat flour, salt, and oil in a large bowl. Add sufficient water and knead to soft dough. Cover and set aside for 10 minutes.
2. For the stuffing, take Tata Sampann Jeera Sattu in another bowl. Add salt, red chilli powder, kitchen king masala, and roasted cumin powder.
3. In the same bowl, crush and add carom seeds, green chillies, chopped coriander and ginger. Add onion and mix till everything is well combined.
4. Add red chilli pickle, mustard oil and mix well. Drizzle a little water to adjust the consistency of the stuffing.
5. Knead the dough to soften it. Take a portion of the dough and shape it into a ball and dust with whole wheat flour.
6. Roll the dough ball into a small disc and place a portion of the prepared stuffing in the middle.
7. Bring the edges in the centre, pinch to seal and discard the extra hanging dough. Flatten it slightly, dust it with flour and roll it into a parantha.
8. Heat a non-stick tawa, drizzle a little oil and place the parantha on it. Cook for 1-2 minutes on medium heat.
9. Flip, drizzle a little oil and apply evenly. Cook for 1-2 minutes, flip and drizzle a little oil on the other side.
10. Cook till both the sides become golden and brown specks appear on top.
11. For raita, Take yogurt in a bowl, add grated cucumber, roasted cumin powder, black salt, and salt. Mix well.
12. Drizzle a little ghee on the paranthe. Serve hot with prepared raita sprinkled with a little red chilli powder.

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Cuisine - Indian

Course - bread

Dish - bread