Sattu Ke Paranthey By Gautam Mehrishi

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.
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Cooking Time

20-30 Min

Meal Type


Preparation Time

10-12 Min



Rate This Recipe7


  • For dough
  • 2 cup sattu flour
  • salt as per taste
  • 1/2 tsp cumin seeds
  • 1/2 tsp finely chopped ginger
  • 1/2 tsp finely chopped green chilli
  • 1 tsp carom seeds
  • water
  • 1 tbsp clarified butter
  • For Bharta
  • 1 - 1 1/2 tbsp clarified butter
  • 1/2 tsp carom seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped green chilli
  • 2 - 3 tbsp finely chopped onions
  • salt as per taste
  • 1/4 red chilli powder
  • 1/4 turmeric powder
  • 5 - 6 tsp roasted peanut powder
  • 1 - 1 1/2 finely chopped tomatoes
  • 2 tsp lemon juice
  • chopped ridge gourd
  • basil leaves
  • For garnish
  • basil leaves
  • clarified butter


  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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