One of my favorite breakfast recipe is this Chhatu r parota or Sattu Paratha. I got this recipe from one of my friend Roopa long back, and that time I was not very familiar with Sattu. Then the time changed, I came across Sattu as one of my pre-exercise drink. But sometimes, when I want to indulge in some paratha and not like to take the pain of lengthy preparation of Aloo Paratha, this is my go to recipe.
By the way, I didn’t meet Roopa for quite long time, really donot know how and where she is. Time to plan a call and chat with her.
- Whole wheat flour – 1 cup
- Sattu – 2 heaped tbsp
- Onion – chopped, 2 tbsp
- Green chilli – 2, chopped
- Garlic – chopped, half tsp
- Salt, Sugar
- Ghee – for frying
- Raita to serve
How to make Chhatu r parota or Sattu Paratha
Always take fresh Sattu for this recipe. I prefer to buy sattu from my local grocery shop, they produce the Sattu at home and I really like the freshness. Knead the whole wheat flour with water to make a dough and keep aside for 10 minutes.
Mix chopped onion, chopped garlic, chopped gree chilli, salt, and a pinch of sugar in a bowl. Sprinkle little water and mix to make a stuffing. It should not be watery. Keep it on rest for 10 minutes.
To make the Paratha, heat a tawa and keep the flame on lower side. Now take a tennis ball sized dough and roll it slightly. You may use some loose flour if the dough starts sticking to the roller pin.
Take Sattu stuffing and place it at the centre of the wheat disc. Fold the sides carefully with a pinch at the centre so that the sides are sealed and stuffing is fully covered. As mentioned previously, your stuffing should be on the drier side and not watery, otherwise you will face problem sealing it properly. Now roll it again, carefully this time so that the stuffing is not coming out. Dust it with flour as necessary.
Fold the sides carefully with a pinch at the centre so that the sides are sealed and stuffing is fully covered. As mentioned previously, your stuffing should be on the drier side and not watery, otherwise you will face problem sealing it properly. Now roll it again, carefully this time so that the stuffing is not coming out. Dust it with flour as necessary.
Now place the stuffed paratha onto the heated Tawa. Roast it for few seconds on the both the sides till the rawness is wheat is gone.
Now put a spoonful of ghee on the paratha. You may use white oil too. However, you may sometimes allow yourself for some indulgence, and if that is the case, I suggest, you go for some good quality ghee.
Flip the paratha and use some more ghee, if you wish. Fry the paratha flipping occasionally till it is nicely done and brown spots starts appearing on both the sides. The heat will also cook the onion stuffed inside and you will get lovely aroma.
Flip and fry, flip and fry. Remove and go for the next one. I prefer to cook stuffed paratha one at a time.
While the paratha is cooking, make your quick raita by mixing curd, salt, roasted jeera powder and some chilli powder. For me Raita is the best accompaniment to any Paratha.
Serve Chhatu r parota or Sattu Paratha hot with Raita.