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Sattu Ke Paranthey
Are you bored of the same old Aaloo, Gobhi and Paneer paranthas. Chef Gautam Mehrishi shares a unique parantha recipe that is ideal for summers. Try this recipe at home and enjoy it with your entire family.
Sattu Ke Paranthey
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-20-30 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

INGREDIENTS

  • FOR Dough
  • 2 cup Sattu flour
  • 1/2 tsp cumin seeds
  • 1 tsp carom seeds
  • 1/2 tsp finely chopped ginger and green chilli
  • 1 tbsp clarified butter
  • Salt and Water
  • FOR Bharta
  • 1- 1 1/2 tbsp clarified butter
  • 1/2 tsp carom seeds, cumin seeds
  • 1 tbsp finely chopped green chilli, garlic and ginger
  • 2 - 3 tbsp finely chopped onions
  • 1/4 red chilli powder
  • 1/4 turmeric powder
  • 5 - 6 tsp roasted peanut powder
  • Salt as per taste
  • 1 - 1 1/2 finely chopped tomatoes
  • 2 tsp lemon juice
  • Chopped ridge gourd
  • Basil leaves

HOW TO PREPARE SATTU KE PARANTHEY

  1. 1

    Take one ridge gourd, cut from the sides and roast on the flame.
  2. 2

    For the dough, in a bowl, add sattu flour, salt as per taste, cumin seeds, finely chopped ginger and green chilli.
  3. 3

    Add carom seeds finely chopped garlic, onion, lemon juice, clarified butter and mix it well.
  4. 4

    Add water as required and prepare a dough.
  5. 5

    Let the dough rest for an hour.
  6. 6

    To make Paranthey, give shape to the dough and place on the pan.
  7. 7

    Cook it on low flame with clarified butter.
  8. 8

    For preparing Bharta, in a pan add clarified butter, carrom seeds, cumin seeds, finely chopped ginger, garlic, green chilli, onion, salt as per taste, red chilli powder, turmeric powder and mix well.
  9. 9

    Add roasted peanut powder, finely chopped tomato, lemon juices, chopped ridge gourd and mix it well.
  10. 10

    Add some basil leaves and cook on low flame.
  11. 11

    Garnish the bharta with peanut powder and paranthey with basil leaves and clarified butter.
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