Ingredients
Equipment
Method
- In a mixing bowl, combine wheat flour and a pinch of salt. Gradually add water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 15–20 minutes
- In another bowl, mix sattu with finely chopped onion, green chilies, grated ginger, coriander leaves, cumin seeds, carom seeds, and salt. Add lemon juice and 1–2 teaspoons of water to moisten the mixture slightly. The stuffing should be dry but hold together when pressed
- Divide the rested dough into equal-sized balls (about 6–8). Roll each ball into a small disc on a lightly floured surface
- Place a spoonful of the sattu stuffing in the center of each disc. Gather the edges of the dough to enclose the filling, sealing it tightly. Shape into a ball and let it rest for 3–4 minutes
- Heat a tawa or griddle over medium flame. Lightly dust the rolling pin and surface with flour to prevent sticking. Roll each ball into a 6-inch circle, keeping the sealed side up
- Place the rolled paratha on the hot tawa. Cook until golden brown spots appear on the bottom side. Flip and apply a small amount of ghee or oil to the cooked side
- Flip again and press gently with a spatula to encourage puffing. Apply more ghee or oil and cook until golden brown and crisp on both sides
- Serve hot with chutney, curd, or pickle for a complete and satisfying meal
Notes
**Safety Notes:** Use medium heat to prevent burning. Ensure the tawa is hot enough before adding the paratha—test by sprinkling a few drops of water; if they sizzle immediately, it’s ready
**Substitutions:** Use gluten-free flour for a gluten-free version Replace ghee with oil for a vegan option.
**Storage:** Store cooled parathas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3–4 days or freeze for up to a month Reheat in a skillet or oven.
**Pro Tips:** Use freshly roasted sattu for the best flavor and texture Roll the parathas thin for a flaky texture. Ensure the stuffing is not too moist to prevent leakage during cooking
**Substitutions:** Use gluten-free flour for a gluten-free version Replace ghee with oil for a vegan option.
**Storage:** Store cooled parathas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3–4 days or freeze for up to a month Reheat in a skillet or oven.
**Pro Tips:** Use freshly roasted sattu for the best flavor and texture Roll the parathas thin for a flaky texture. Ensure the stuffing is not too moist to prevent leakage during cooking