Step-by-Step Guide to Make Ultimate Sattu Paratha 🫓

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Make Quick Sattu Paratha 🫓. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sattu Paratha 🫓, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sattu Paratha 🫓 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sattu Paratha 🫓 is 11-12 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sattu Paratha 🫓 estimated approx 1 hour Prep Time: 1 hour.

To get started with this recipe, we must prepare a few components. You can cook Sattu Paratha 🫓 using 21 ingredients and 7 steps. Here is how you cook it.

Needless to mention anything much about this extremely popular & traditional recipe from the land of Bihar, Jharkhand & UP… This one’s not only simply immensely delectable and delicious but at the same time extensively satiating & filling and is rich with enormous healthy nutrients & its benefits- Quite simple & easy to prepare and can very quickly be prepared for the breakfast & tiffin or even snacks items, even during the meal time as well #toc2 #week2 #nutritious #ingredients #flour #cooksnapchallenge

Ingredients and spices that need to be Take to make Sattu Paratha 🫓:

1. For the Dough: Need be kneaded as in Medium Soft-
2. 3 Cups Whole Wheat Flour
3. 1 tsp or To Taste Salt
4. 2-3 tbsps Suji/Semolina
5. 1 tsp Nigella Seeds (Kalounji)
6. 1 tsp Carom Seeds (Ajwain)
7. 1 tsp Ginger & Garlic Paste: Optional
8. 1 tbsp Onion Paste: Optional
9. 2 tbsps Fresh Coriander Leaves: Finely Chopped
10. As Required Water: Lukewarm
11. For the Sattu Filling:
12. 1.5 Cups Sattu
13. 1 tsp or To Taste Salt
14. 1 Pinch Sugar: Optional
15. 2 tbsps Fresh Lemon Juice
16. 1 tsp Chat Masala Powder: Optional
17. 1 tbsp (3 G) Paste
18. 1 tbsp Oil & Spices of the ‘Mango Pickle’
19. 1/4 tsp Hing/Asafoetida: Optional (I use at times, though not always)
20. 1/2-3/4 Cup Fresh Coriander Leaves: Finely Chopped
21. as needed : Ghee/Cooking Oil- For Frying the Parathas

Steps to make to make Sattu Paratha 🫓

1. First Up: Add in a large mixing bowl- All the aforesaid measured ingredients for the dough required- Knead it well by using water in batches and not altogether- We need a semi-soft dough for this- Once done, cover it & let it sit on the rest for at least 30-60 mins time before rolling them out into the Parathas
2. In the interim: We need to prepare the Sattu Mixture for its very fillings- For that- Add in another mixing bowl: All the aforementioned ingredients for the same & mix well with a spoon or your clean hands (No Water is required at all)- The mixture should be such that, it can be very easily come together in your fists when folded into it- Set it aside for its later use
3. Now, post the given time: Uncovering the dough, knead it well once again, for about a couple of mins time and divide them accordingly to your choicest sizes- As per mine, I actually had 11 big lemon sized dough-balls out of the aforesaid measurements given- It can be a little plus/minus, depending on your choicest sizes…
4. Dust your rolling surface with some wheat flour and take each one of the dough-lets, flatten & shape it like a bowl/katori & fill all of that with our chatpata sattu filling that we’ve already prepared afresh & seal each of the dough-lets nicely- Be very careful so as to avoid any leakages during the time of frying them out…
5. Heat up a frying pan/tawa over the high flame initially and then, reducing the flame to the medium-low- Fry out each one of these sattu filled parathas and grease them with a bit of ghee (recommended) or cooking oil & once they’re well fried until nicely golden browned from each of its sides and transfer them into a serving plate, lined up with a kitchen towel or tissues-
6. This is how it should come up at the end- It’d puff up nicely while frying each one of them in the medium heat all along & looks absolutely gorgeous and irresistibly tempting for sure- Serve them absolutely piping hot with some homemade green chutney or plain curd raita/boondi raita or usually & traditionally, it’s better had with the Baingan-Aloo-Tamatar ka Chokha
7. If time’s the constraint- As it is always for me, if it’s just for myself- I had it in my Breakfast this morning with my all time favourite- Plain Curd Raita- ENJOY YOUR MEAL WITH THIS IMMENSELY HEALTHY & NUTRITIOUS SATTU PARATHAS WITH SIMPLE CURD RAITA OR ALOO-BAINGAN-TAMATAR KA CHOKHA

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