Sattu is coarse flour made from dry roasted Bengal gram/ kala chana. It is difficult to assign it an English name, so I will just call it sattu.
* Two cups-roasted chana dal powder (sattu)
* Five cloves- garlic chopped fine or grated
* Two onions, medium sized, finely chopped
* One inch ginger, cleaned and grated
* Three green chillies, chopped
* Two tsp coriander leaves, chopped
* Two tsp lime juice
* Half tsp ajwain
* Two tsp mustard oil
* Two pieces-mango pickle, mashed or
* one tsp amchoor powder
* Salt to taste
Method: – For atta dough:
* Take three cups of wheat flour, two tsp oil/ghee one-fourth tsp of salt. Knead wheat flour, ghee, salt and required amount of water to make a soft dough.
Method: -For stuffing:
* Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill.
For making sattu paratha:
* Divide the dough into small portions and make it into round shape.
* Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough. Then roll out the paratha.
* Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
* Serve hot with chutney, curd or sauce. It is often served with brinjal and potato chutney made in North Indian style.