Sattu ka parantha with purti refined sunflower oil

Sattu Ka parantha is one of the most popular delicacies of Bihar. But do you know the origin of the food in Tibet? Sattu has been also known as the staple food for monks and warriors. The food was a saviour to all those who had to go long and treacherous ways without proper food.

Healthy and nutritious facts:
Sattu has amazing health benefits. It is the best cooling agent recommended scorching stomach. It is a rich source of protein, carbohydrates, and has several other nutritional benefits like magnesium, sodium, iron, fiber, and so on. In a nutshell, it can be named as a power-booster. Those who are looking forward to weight loss can take this food as a reliable food source.

Cooking time: 30 minutes
Servings: 4
Ingredients 
– Dough
– 1 cup whole wheat flour
– 1 tablespoon Purti Sunflower Oil
– ½ teaspoon salt
– ½ cup water to make the dough Stuffing
– 1 ½ sattu, (roasted chana flour)
– 2 tablespoon Purti Sunflower Oil
– 1 ¼ teaspoon salt
– ½ teaspoon cumin seeds (jeera)
– ⅛ teaspoon asafoetida (hing)
– ⅛ teaspoon nigella seeds (kalonji)
– ½ teaspoon mango powder (amchoor)
– ¼ teaspoon red chilli powder
– 1 tablespoon green chilli finely chopped
– water to make a crumbly dough (use as needed)
– 2 tablespoon whole wheat flour (to roll the paratha)
– 2 tablespoon Purti Sunflower Oil (to cook the paratha)

Method
Making dough: Mix flour, salt, oil, and water to make a soft dough. Knead dough on a lightly greased surface. Cover it and let it rest for a-least ten minutes.

Prepare the stuffing: In a bowl mix all the stuffing ingredients and add little water to bind all the ingredients together.

Making paratha: Divide the dough and filling into balls. Rolled out a flour dough into a circle. Place a filling in the centre. Pulled the edges of the dough to wrap it around the filling. Let the filled balls settle for 3-4 minutes.

Meanwhile, heat a heavy skillet on medium-high heat until moderately hot. Using a rolling pin, roll the ball slightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling surface, lightly dust the paranthas with dry flour. Place the paratha on the skillet. When the paratha starts to change color and begins to pull off, flip it over. After a few seconds, drizzle one teaspoon of Purti Sunflower Oil over the paratha. Flip the paratha and repeat it till it gets completely cooked and golden brown from both sides.

Recipe notes:
Sattu ka paratha is best served hot and crispy with chokha and chutney. It can also be kept at room temperature for 2 to 3 days wrapped in an Aluminium foil or an air-tight container.