Photograph of the finished Sattu paratha

India · Bánh paratha nhân sattu

Sattu paratha

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 1.4 lb
  • Photograph of Roasted chickpea flour sattu Roasted chickpea flour sattu 12.7 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Lime Lime 2
  • Photograph of Parsley Parsley 2.1 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Fennel seeds Fennel seeds 0.4 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Knead the atta dough with warm water for 8 minutes until soft, then let it rest for 30 minutes.
  2. 2 Mix sattu with chopped onion, ginger, chili peppers, parsley, cumin seeds, lime juice, and a tablespoon of water.
  3. 3 The filling only needs to be moist enough to stick together; if the filling is too runny, the pastry will burst when rolled out.
  4. 4 Wrap the filling in the dough ball, then flatten it and gently roll it out from the center to form an 18 cm disc.
  5. 5 Sear the pan dry for 90 seconds on each side, then brush with melted butter and sear for another 30 seconds until the pancake is golden brown and bubbly.

With an appliance

  • Air fryer 58 min

    For step 5: spray oil and brush melted butter on both sides of the paratha, then air fry at 190 degrees for 9 minutes, flipping at the 5th minute so that the surface of the pastry becomes golden and bubbly without the sattu filling bursting.

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