Paratha is something every Punjabi all around the world, is obsessed with. Parantha is not a food, it is an emotion for many of us.
Being in Punjab, every time a client visits us, he needs paratha in his diet no matter what.
So, sometimes it is a challenge for us to manage the Blood parameters and help our clients to manage health simultaneously. So here is Sattu Paratha. Though hailing from Bihar State, but a Parantha is love for any North Indian.
But still, it is a question of whether a fitness freak can manage to include parantha into the diet or not.
🔹️Use whole wheat flour with Chana ️Sattu with onion, ginger, garlic and coriander for good flavours.
🔹️Make Stuffed Roti apply little butter over it.
🔹️Do not apply ghee or oil while tossing it on tawa.
🔹️Preferably to be included in breakfast only.
🔹️To make them crisp, cook on medium flame.
🔹️Chana Sattu is a rich source of protein, fibre, calcium, iron, manganese and magnesium, it helps to reduce bloating as well.
🔹️Provides all the essential macro-nutrients for the day.
🔹️Provides Satiety and gives fullness which helps you to manage your cravings on and off.
🔹️Do not overeat.
🔹️Do not overdo the butter
🔹️Mindful eating habits.
Ingredients Of Sattu Ka Paratha
2 Cups Atta
1/2 tsp Salt
1 Tbsp Ghee
1/2 Cup Water
1 Cup Sattu (Chana)
1/2 tsp Jeera
1/2 tsp Salt
1/2tsp Garlic Paste
1/2 tsp Ginger Paste
1 Green chilli
1/2 tsp Red chilli powder
1-2 Finely Chopped Onion
1 tsp Achaar masala
1 tsp Raw Mustard oil
1/2 cup Coriander leaves
1. Take flour in a bowl and add salt, ajwain, kalonji and ghee. Add the required amount of water and prepare a soft dough.
2. In a bowl put Chana sattu. Add salt, ginger garlic paste, green chilli and red chilli powder.
3. Also add finely chopped onion, achar masala, mustard oil and coriander leaves. Mix well
4. Adding the required amount of water makes the stuffing moist as to fill easily.
5. Make balls out of the dough for making paranthas.
6. Sprinkle flour over the rolling board to avoid sticking of dough.
7. Roll out to make paranthas and fill a portion of sattu in the middle.
8. Enfold the filling properly and make flat balls for rolling it again.
9. Heat Tawa and cook the paratha from both sides.
10. Cook over both sides until it turns to golden brown colour.
11. For better cooking and making crisp, keep the flame low.
12. Serve hot with chutney or curd
A healthy yet tasty recipe is of utmost importance.
Serve with Green Chutney