Directions
Ingredients
- Sattu (roasted channa dal pwd) – 100 gms
- Jeera roasted – 1 tbl spn
- Onion chopped – 2 tbl spn
- Salt – 1/2 tsp
- Green coriander chopped – 2 tbl spn
- For Lehsun imli chutney: Peeled garlic pods – 10 nos
- Imli pulp – 1/2 cup
- Roasted cumin – 2 tsp
- Sugar – 1 1/2 tbl spn
- Whole wheat flour – 200 gms
- Green chilly chopped – 2 tsp
- Ginger chopped – 1 tbl spn
- Lemon – 1/2 no
- oil – 1 tbl spn
- oil – 1 tbl spn
- Dry ginger powder – 2 tsp
- Salt – 1/2 tsp
- Red chilly powder – 2 tsp
Steps
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1
Done
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For the sattu Parantha. Using whole wheat flour, a pinch of salt and water enough to knead stiff dough and keep aside. After 10 minutes make pedas and keep aside. |
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2
Done
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For the stuffing combine sattu with chopped chilly, onions, ginger, roasted jeera, salt, lem-on juice, green coriander and a few drops of water. Now place this stuffing in the centre of the pedas and carefully seal it. (As you would do for any stuffed Parantha). |
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3
Done
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Roll out and cook the roti on both sides using oil. |
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4
Done
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For the chutney heat oil in a pan and add the garlic. Sautetill brown and then remove along with the oil and it to the tamarind paste. Puree them together. |
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5
Done
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Heat a pan and add the paste. Add 1/2 cup of water and add rest of the ingredients. Cook on slow flame till it thickens. Serve with hot sattu Paranthas. |
