Sattu paratha is an Indian flatbread that is wholesome and flavourful and will do very well as a heavy breakfast or just a filling meal. This dish certainly presents its own flavour and nutritional benefits to the world. Sattu is nothing but roasted chickpea flour, rich in protein and fibre. Let's take a brief introduction into the delicious sattu paratha recipe. Now, let's start this deliciously inviting sattu paratha recipe. Mix the chopped onions, green chillies, and fresh coriander into the sattu flour in a bowl. Add cumin, salt, and a pinch of ajwain for flavour. Add a little water or oil to make a seasoned stuffing that has a pinch of moisture for enhanced flavour. Gently press it using whole wheat flour till soft and pliable, then divide the dough in equal proportions, roll it into small discs, and place a generous spoonful of the sattu mixture in the centre. Over it gather edges and gently start rolling out like a paratha. Fry the sattu parathas on a hot griddle using a little oil or ghee till golden brown and crispy. Serving them hot with yoghurt, pickles, or green chutney can add extra zing to it. Alongside being delicious, this recipe of sattu paratha is also a healthy meal option, both full-filling and easy to make. Let's appreciate the old food with nice flavours and texts.

• 200 gms sattu
• 300 gms wheat atta
• Mint
• 1 onion
• 2 green chilli
• 1 tsp ajwain
• 1 pinch kalonji
• 1 tbsp mustard oil
• Salt
• 1/2 cup coriander
• 1 inch ginger
• 2 tbsp lemon

• First, take out 200 gms of roasted chickpea flour and sattu. It is a very widely used ingredient in many traditional dishes because of its nutty flavour and nutritional value.
• Now, add to this sattu, one finely chopped onion, two chopped green chillies for extra spice, and finally, one teaspoon of ajwain, popularly known as carom seeds, which gives that particular taste but further aids digestion.
• Now mix all these well with salt and a pinch of kalonji/nigella seeds for that extra aroma.
• Add 1 Tsp mustard oil to the mixture. Mustard oil is sharp and pungent, so it perfectly balances up all the rest of the ingredients so.
• Gradually add just enough water to that bowl to get a smooth, pliable dough. In this mixing, all the flavours would get mixed up nicely.
• Once the dough has attained the right consistency, leave it for almost 15 minutes.
• Resting will let the flavour mature, and the dough becomes easy to roll.
• In the meantime, let's prepare the dough to make parathas. In a large bowl, take 300 gms of whole wheat flour.
• Gradually add water and knead the flour into a soft, pliable dough. Whole wheat flour is rich in fibres; however, it is made less brown and dense to be used as an alternative to refined flour.
• Once kneaded perfectly, this dough needs to be left to rest for nearly 20 minutes.
• Resting time is crucial as the gluten in the dough relaxes and eventually becomes easier to roll out.
• Roll out the wheat dough after the resting period into small portions.
• For example, if you prefer, you can make approximately eight to ten portions.
• Roll each portion into a small ball, then flatten it into a small circle by applying some pressure with your palms.
• Put a portion of the prepared sattu filling in the middle of each circle. Gently close the edges so that the filling is trapped inside, and then pinch to seal.
• This is done to avoid leakage while it is cooked. Now roll the dough stuffed gently like a paratha but about 6 inches in diameter.
• Carefully handle this so that you don't tear the dough, and make sure that the filling does not come out.
• Now you have to prepare the parathas for cooking.
• Heat a tawa on a medium flame. Once it gets hot, place the rolled paratha on it. Let it get golden brown spots appearing on its underside and flip it over.
• Grease a little ghee at the top side and let it cook until it's a bit golden and crispy.
• Do the same with the rest of the parathas, too and grease a little ghee each time.
• Your kitchen would be dotted with the scent of parathas being cooked, and before you know it, there's no need to resist a quick peep at these parathas!
• But first, let the parathas cook.
• In the meantime, prep some refreshing mint chutney to go along with these parathas.
• In a blender, add a cup of fresh mint leaves, half a cup of coriander leaves for freshness, two green chillies for heat, and a 1-inch piece of ginger for a zing.
• Season with salt to taste and 2 Tbsp lemon juice for a tangy zing. Finally, puree everything into a smooth consistency using minimal water if needed.
• That would give you this tangy chutney that, besides filling your mouth with the flavour, would go well with the rich fillings of parathas as well.
• Serve all the sattu parathas hot, sizzling with mint chutney. There is nothing like this combination where warm, crispy sattu parathas meet and greet with cooling spicy chutney.
• These parathas would be a complete meal if served with yoghurt or pickles.