SAATU/CHATU R PARATHA

This quick and straightforward paratha full of chhatu /sattu are some things we always take with us on train/flight journeys. The stuffing is dry, so it keeps well even within the hot and humid weather. It is often had on its own with a touch little bit of achaar/pickle if you wish. Since the stuffing of chhatu needs no cooking, it’s very easy to form.This paratha is commonest in Bihar and was likely popularised in Bengal by Bihari migrants or picked up by the massive population of Bengalis who lived in Bihar or bordering districts.

INGREDIENTS

FOR THE DOUGH

• 75 g atta
• 75 g maida
• 3 g salt/as per taste
• 7 g sugar
• 8 g oil
• 90 g warm water

FOR THE FILLING

• 100 g chhatu/Sattu
• 70 g onions
• 8 g ginger
• 4 pcs green chilies
• 8 g coriander leaves
• ¼ tsp Jowan/Ajwain
• 2 tsp achaar
• 4 g salt
• 7 g sugar
• 5 tbsp water
• oil for frying

MAKE THE DOUGH
Measure out the atta, flour (maida), salt, sugar, and oil during a large bowl.
For tender and flaky porota, rub the oiler into the flour.
Add the nice and cozy water to the bowl, set a timer and knead for five minutes. Dip your knuckles in water to include more moisture within the dough in between kneading. The dough should be soft, malleable and smooth.
Cover the doughand rest for 30 mins.
MAKE THE FILLING
In a bowl measure chhatu (sattu), chopped onions, finely chopped ginger, finely chopped green chilies, chopped coriander leaves, salt, sugar, Jowan/ajwain, liquid from achaar (pickles) and blend everything well. The salt will draw moisture from the fresh ingredients.
Now add water—a little at a time while mixing it well at an equivalent time. the precise amount of water will depend upon how fresh your onions, coriander, etc. were. We used 5 tbsp water altogether (about 50 g). The mixture should resemble a decent dough.
Divide the filling into 4 even portions.
ROLL OUT POROTA
Take out the rested dough and provides it a brief knead. Divide the dough into four even portions.
Flatten the dough into a disk and place some of the chhatu fillings within the center of the dough disk. Now, slowly pull on the dough on all sides to hide the filling, and pinch to seal at the highest to surround the filling completely.
Now dust the stuffed dough with flour and flatten it together with your palms to distribute filling evenly.
Roll using even, gentle strokes to about 18cm diameter.
FRY THE POROTA
Heat an iron skillet or Tawa and add a tablespoon of oil.
Place the unrolled porta on the pan and fry for 1 minute on one side. depress and rotate to fry porota evenly.
Meanwhile, apply 1 tbsp oil to the highest of the porota. Flip every minute until porota is cooked. Flipping frequently is vital to supply an evenly cooked and soft porota.

‍