An Indian bread relished mostly by the natives of the Bihar region; Sattu Paratha is not just a local delicacy but a popular snack relished all over India. Though I would happily savor on a plateful of Sattu Paratha with Chokha, the latter being a side dish made up of mashed tomato and brinjal, my children would always persuade me to prepare Cheese Paratha for them.
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This contemporary twist to the authentic Sattu ka bharwa Paratha has not just been praised by my kids but also the judges of a local cooking competition I participated in. So, the next time you plan of packing Cheese Paratha for lunch box, go through this recipe to recreate a healthier and more delicious version. Serve with Baingan ka Bharta, mango pickle, curd or daniya chutney.
Cheese Sattu Ka Paratha
Ingredients for making dough
- 11/2 cup Wheat flour
- 1/2 tsp salt
- 3/4 cup sattu
- 11/2 tsp salt
- 1/2 tsp red chilly powder
- 1/2 tsp cumin seed
- 1/2 tsp carom seed
- 1/4 tsp Mango powder
- 1 tsp mustard oil
- 1 tsp Grated ginger
- 1 tsp lemon juice
- 1/4 cup grated Amul cheese
- 2-3 tsp Oil
How to make Cheese Sattu ka Paratha:
Instructions for making the Dough:
- Take a mixing bowl and add ½ tsp of oil to wheat flour.
- Pour water into the mixture slowly to prepare a soft and smooth dough.
- Cover and leave aside for 15-20 minutes.
Instructions for Stuffing:
- Meanwhile, in a mixing bowl, add all the spices mentioned under stuffing ingredients, except for cheese and oil to sattu. Ensure you blend them well.
- Now prepare a moist and easy to stuff mixture with the help of water (2 tbsp. or as required).
- Uncover the dough that you had kept aside and knead it again to smoothen it before rolling. Then, tear it into 5 equal parts.
- Take one of them to roll it on your palm. Flatten and dust some dry flour over it so that it doesn’t stick to a surface while rolling.
- Roll it out into a round poori of 100mm (4”) diameter.
- Stuff generous amounts of sattu filling into the centre of the round poori and grate some cheese over it. Then top it with a spoonful of sattu filling again.
- Now seal it properly by pleating the edges and bringing it to the centre, so that the stuffing doesn’t come out while rolling.
- Dust with wheat flour and flatten it on the rolling board. Again, gently roll it out into a round roti/ chapati but of 6-7-inch diameter. Ensure the stuffing stays intact.
- You will get a thick, stuffed paratha. Repeat the technique for other doughs as well.
Instructions for Cooking:
- Rest the paratha onto a moderately pre-heated tawa/ flat pan.
- Flip the paratha when its colour starts changing and small bubbles show up on the side facing upwards. Then, spread 1 tsp of oil and cook for 15-20 seconds until the side facing downwards turns slightly brown.
- Flip again and spread some more oil all around. Then, cook for 30 more seconds, pressing the spatula all over, especially on the edges as the rims tend to stay raw.
- Repeat the process until brown spots appear on both the sides of the paratha. Serve hpt!
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