Masala Sattu Parantha

Ingredients

·         ¾ cup sattu

·         1½ cups whole wheat flour, kneaded into a dough

·         ½ tsp turmeric powder

·         ½ tsp red chilli powder

·         Salt to taste

·         2 tsps dried fenugreek leaves (kasuri methi)

·         A small pinch of carom seeds (ajwain)

·         ¼ tsp garam masala powder

·         1 green chilli, chopped

·         ½ tsp sugar

·         1 tbsp ghee + for cooking

·         Whole wheat flour for dusting

·         Chaat masala to sprinkle

·         Pickle for serving

·         Yogurt for serving

Method

1.      Take sattu in a bowl, add turmeric powder, red chilli powder, salt, kasuri methi, carom seeds, garam masala powder, green chilli, sugar and ghee and mix well. Add ½ cup water and mix well.

2.      Dust some flour on the worktop. Take a portion of whole wheat dough and roll thinly.

3.      Apply the prepared mixture evenly on the rolled disk and roll tightly.

4.      Roll again to make a spiral. Dust some more flour and roll into a semi thick disk.

5.      Heat a non-stick tawa, place the parantha on it and cook for a minute on medium heat or till the underside is done.

6.      Flip and cook on other side for a minute, Drizzle ghee and cook for 30 seconds on each side on high heat. Make more paranthas similarly.

7.      Arrange the paranthas on a serving plate, sprinkle chaat masala over them and serve hot with pickle and yogurt.