Sattu Parathas

Ingredients:
  • Filling:
    • Sattu (roasted chickpea flour)
    • Chopped Onions & ginger
    • Green Chillies
    • Chopped corriander leaves
    • Mustard Oil (try using a little oil from any spicy pickle, preferably chilli / mango)
  • Paratha
    • Whole wheat flour
    • 2 tbsp oil
    • Salt
    • Warm water
Process:
1. Using the ingredients listed under "Paratha", make the dough. Add salt and the oil to the flour and mix it nicely to get a fine crumble texture. Add luke warm water and knead the dough to make it into a medium soft consistency. Divide the dough into equal portions for making the parathas

2. Filling: Mix all the ingredients under "Filling" and make a nice mix. Add a little warm water and mix to make a soft dough. Taste the mix for adjusting.

3. Take each roundel of the flour dough, make a cavity for the paratha filling. Stuff the filling and roll out into circular parathas.

 4. Make the parathas on a non-stick flat pan (tawa) and serve hot with a dollop of ghee and pickle on the side. I prefer a mango or a chilli pickle to go with it.

Comments

Post a Comment

Popular posts from this blog

Dum Aloo (Bengali Style)

Image
1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix. 2. Take onions and thinly slice them and keep aside. 3. Take one large tomato and chop them and keep aside. 4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle. 5. Chop fresh coriander leaves and keep aside for garnishing. 6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas) 7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the in...
Read more

Golbari'r Kosha Mangsho

Image
For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha,  http://peanutsontheroad.com . And thank...
Read more

Food Stories from Burma

Image
During my childhood, I was often told anecdotes about how some of our relatives had migrated from Burma (Rangoon in particular), to Calcutta under difficult circumstances. Closest in that circle was one of my maternal Aunts' husband (mesho) who had migrated with his entire family to Calcutta and started afresh in a small apartment near Calcutta's Gariahat. An excellent gourmet and extremely knowledgeable about food pairing, he was also an extremely interesting story teller. He was the first person who made me aware of Burma. During my school days, came across stories (from teachers) based on characters shuttling between between Rangoon and Calcutta. One of the most significant was that of " Pather Daabi " by Sarat Chandra Chattopadhyay. And while learning, I came to learn the word " ambidextrous " which was an unique ability of the protagonist, Sabyasachi.  Few months back when an opportunity came up to visit this wonderful country, Burma, (now Myanmar...
Read more