Sattu paratha and aalo curry

             Sattu Paratha And Aalo curry

Sattu is a flour made from ground pulses and cereals. It is very famous in India and Pakistan.  This dry powder is used as a principal or secondary ingredient for many dishes. This is very popular in Bihar. It is also known as "Desi Horlicks".  In Bihar, sattu prepared with toasted gram flour.  It is commonly served as a cold porridge with milk, sugar and banana.  In savory dishes sattu can be flavoured with green chillies,  lemon juice and salt. It is also a popular stuffing in paratha.

For summer vacation I went to my parents’ house at Dhanbad for some days. At Dhanbaad, my father told me, “let's go to the veggie  market”. We went to the market and purchased some veggies. While returning we saw a local vendor selling some hot breakfast. Thought of purchasing some. We saw he was selling poori, sattu poori, sattu paratha and aalo kala chana ka sabzi.

We ordered some sattu paratha and waited for those. While the order was processing I asked the recipe of the stuffing. The shopkeeper obliged me with the recipe. The sattu paratha was heavenly in taste. But unfortunately  I was not having camera or mobile, I was not able to take a picture of that master chef. But thought of making the parathas at home.

Here is my recipe of Sattu Paratha.

For Filling

Sattu- 100gms (You can make at home by roasting lightly and grinding chana dal)

Salt to taste

Mustard oil- 11/2tbsp

Ajwain seeds - 1 1/2tsp

Nigella seeds- 11/2tsp

Chopped onion - 1tbsp

Chopped ginger -1tbsp

Chopped garlic - 1tbsp

Chopped green chilli -  1tbsp

Haldi- 1/2 tsp

Red chilli powder -  1/2tsp

Lemon juice -  1 1/2tbsp

Water- 3 to 4tbsp

For  dough

Atta- 2cups

Salt to taste

Oil- 2tbsp

Water to knead the dough

Oil for frying the paratha

In a mixing bowl add sattu and other ingredients of filling except water.  Mix properly all the ingredients.  Add water to the stuffing one tbsp each time and mix properly.  The stuffing should be wet enough to be gather together and also crumbly enough like bread crumbs.  So add water more or less according to your stuffing.

In another mixing bowl add atta, salt,  and oil.  Rub it to get a bread crumbs texture.  Now add water and knead a smooth dough like paratha.  Cover a wet cloth and let it rest for 15 mins to 20 mins.  After 20 mins make balls out of the dough.  Roll it a bit and stuff the stuffing and seal it as you do for allo paratha and Continue the process until the stuffing finishes. Heat a tawa on gas and start rolling the parathas.

Generally in dhanbad they make thick paratha.  But I made thin paratha like allo paratha.  Put on the tawa.  Flip the paratha when one side is done.  Add oil to cook the paratha and make golden brown on both the sides.

Allo curry

Boiled allo or potaroes- 4 to 5

Salt to taste

Haldi- 1/2tsp

Red Chili powder- 1/2tsp

Tomato- 1

Kitchen king masala- 1tsp

Zeera- 1/2tsp

Oil- 1tsp

Ginger- 1/2 inch

Boil the potatoes up to soft.  Let it cool down.  Once cooled break into small pieces with hands and keep aside.

Peel ginger: crush it and keep aside.  Chop tomatoes and keep aside.

Heat oil in a pan, add zeera to it. When zeera is bit brown, add crushed ginger.  Saute properly and then add chopped tomatoes and dry masalas. Fry upto oil separates.  Add broken potatoes and for 5mins. Add water according to your choice and let it boil for 5 mins and switch off the gas.  Serve hot with sattu paratha