Sattu Ka Paratha

Por Your Food Lab · 35 min

Ingredientes

Modo de preparo

1. Mix the wheat flour, kalonji, carom seeds and salt in a bowl. Add water gradually and mix with your hands until a semi-soft dough forms. Add the oil and knead until incorporated.
2. Coat the dough with a few drops of oil, cover with a damp cloth and rest for 30 minutes.
3. For the filling, mix the sattu with garlic, ginger, green chilli, carom seeds, kalonji, black pepper, lemon juice, salt and mango pickle masala.
4. Stir in the mustard oil, then the onion and coriander. The filling should hold together when squeezed in your palms; adjust salt to taste.
5. Shape a portion of dough into a ball, press it flat, then work it into a bowl shape with your thumbs. Fill generously with the filling, bring the edges together to seal, and pinch off excess dough.
6. Coat the stuffed ball in dry wheat flour and roll it into a semi-thin paratha, dusting with flour as needed.
7. Heat a tawa well, add ghee and wipe it off with a cloth. Place the paratha on it and cook over high heat, pressing with a cloth and rotating, until cooked on both sides.
8. Spread ghee on the paratha and cook over medium to low heat until light golden brown. Serve hot.

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