31 May, 2019
SATTU KA PARATHA using WHOLE WHEAT-RAGI FLOUR
To begin with I would like to give a brief introduction about sattu to all my South Indian friends/readers/viewers/followers. Sattu is nothing but the roasted chickpea flour/hurida Kadalekalina hittu or hottina sahita Kadalekalina hittu.
Actually this wonder flour is considered as a staple food of Bihar and Jharkhand, but now it is a global super food that many people of different states and culture have started consuming this. They say one of the easiest way to consume this nutrient dense, iron rich food is to make sharbat – either sweet or salty, as it helps the body to keep hydrated during summers. provides calmness to the body during the heat and also protects you against sunstroke. But here in north India they also make paratha, poori etc using sattu.
The sattu is rich in protein, fibre, calcium, iron, manganese and magnesium – the dry roasting process keeps the nutrients intact. It is also rich in insoluble fibre and low on sodium. This is also good for diabetic people with low glycemic index. They say consuming sattu on a daily basis keeps blood sugar levels under control and also regulates the blood pressure. Also the high fibre content of sattu controls the high cholesterol and balances by producing more good cholesterol in the body.
By staying here in Gurgaon since 13 years, even I make paratha, poori, juice and milk using sattu, which I learnt from friends and neighbors here. But today I made Sattu ka paratha with a twist, making it more summer friendly by adding ragi flour and a small amount of raw mango, which is very much suitable for this scorching heat, so sharing the recipe of the same with you all
Ingredients : measuring cup used – 250 ml, makes 7 to 8 parathas
For the outer layer :
- Whole wheat flour – 1 cup
- Ragi flour – 1 cup
- Salt to taste
- Water – to knead the dough
- Oil – to roast the paratha
- Wheat flour for dusting
For stuffing :
- Sattu – 1 cup
- Onion – 1 small, very finely chopped
- Raw mango pulp – 2 tbsp
- Coriander leaves – 1/4 cup
- Curry leaves – 1 tbsp
- Green chili – 1/2 tbsp
- Ginger – 1/2 tbsp
- Carom seeds/ajwain/Om – 1/2 tsp
- Salt – 1/2 tsp
- Water – 2&1/2 tbsp
PROCEDURE :
- Combine wheat flour, ragi flour and salt well and knead into a soft stiff dough using essential water
- Combine all the ingredients listed below the heading ‘for stuffing’ and knead using only 2&1/2 tbsp of water as mentioned above
- Make portions of both the dough
- Stuff, cover and roll into a circular disc
- Roast on both the sides on a heated tawa by smearing little oil and serve. I have served the paratha along with Pineapple chutney and Pomegranate raita
