This another dish popular with rural folks. It takes 30 minutes to prepare.
The ingredients for 5 persons [approximately 15 parathas]
- Two cups chana sattu (there are a variety of sattus – jau (barley), chana (gram), makkai (maize or corn). The one we use is chana (gram)
- Four cups whole wheat flour
- 2 tablespoons of ghee for 15 parathas.
- One small lemon
- One small onion (chopped)
- Two green chillies and 8 segments (carpels) of garlic
- One teaspoon finely diced ginger
- One teaspoon ajwain (caraway or carom) seeds
- 2 table spoons mustard oil
- Salt to taste
Mix the above mentioned ingredients chopped onion, chopped chillies, garlic, ginger and ajwain into the sattu. Add two table spoons of mustard oil. Add salt and squeeze the lemon on to the sattu. Mix well. Knead whole wheat flour in water and divide it into 15 small spherical portions. Shape each of these portions into a cup and in each add one to two teaspoons of sattu. Use a rolling pin to roll it into parathas (discs). Cook the parathas on a griddle (tawa) heated by a low regulated flame. Use minimal ghee to do so, The parathas are ready to eat and you may savour them better with the sweet and sour tomato chutney and mango pickle whose recipes we have provided.