Sattu Paratha
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Ingredients
- 200 g sattu (roasted gram flour)
- 400 g chapati flour (atta)
- 3 garlic cloves
- 2 fresh green chillies
- 1 tsp ajwain (carom seeds)
- 1 fresh lime, juiced
- 4 tbsp mustard oil
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 713 kcal
- Protein
- 23.5 g
- Carbohydrate
- 104.8 g
- of which sugars
- 15.6 g
- Fat
- 18.7 g
- of which saturates
- 2.4 g
- Fibre
- 15 g
- Salt
- 0.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the sattu with the minced garlic, finely chopped green chillies, ajwain, lime juice and 2 tbsp of the mustard oil to a crumbly filling.
- 2
Knead the chapati flour with warm water and a little oil into a soft dough, divide into 8 balls.
- 3
Roll each ball out, place a spoonful of the sattu filling in the centre, fold the edges over to seal, and roll out again.
- 4
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with the remaining mustard oil, until golden and cooked through.
- 5
Serve hot with the mango chutney.
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