Sattu is made by grinding dry roasted Bengal Gram, also known as chana dal. Sattu is also used to make litti and poori. It looks a lot like besan, but if you look closer, you'll find it's darker and also coarser. Sattu Parantha is eaten during Navratri as it's not made of grains.
Ingredients:
- 500 gms wheat flour
- 250 gms sattu
- 2 Tbsp sprouted wheat
- 1 tsp oats
- 1 onion
- 1 green chilli
- 4 garlic cloves
- 1 tsp kalaunji
- 1 tsp ajwain
- 1 tsp achari paste
- 1 tsp olive oil
- 1 tsp ghee
- Salt
Method:
- 1.Knead a dough combining wheat flour, sprouted wheat, & Oats.
- 2.For stuffing, take sattu in a bowl & add chopped onions, green chilli, garlic, kalaunji, ajwain, achari paste, salt & olive oil, mix well.
- 3.Shape some dough into small cups, fill with sattu mixture, close & shape into dough balls.
- 4.Roll out gently.
- 5.Cook on tawa with ghee,
- 6.Serve hot.
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