Sattu Paratha
Time breakdown
Ingredients
- Anveshan Sattu (roasted gram flour)
- Mustard oil, ajwain, kalonji
- Green chilli, garlic, coriander
- Salt and amchur
How to Make Sattu Paratha
- 1
Knead the Anveshan Khapli Atta into a soft dough and rest.
- 2
Mix the Anveshan Sattu with a little mustard oil, ajwain, kalonji, garlic, green chilli, coriander, amchur and salt into a moist, crumbly filling.
- 3
Stuff a portion into a dough ball, seal and roll gently.
Tips for the Best Sattu Paratha
- ✓Moisten the Anveshan sattu filling lightly with oil and water so it doesn't spill while rolling.
- ✓Seal the stuffed ball well — dry Anveshan sattu tends to leak.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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