Name: Soft Sattu Paratha
Yield: 4 servings
Ingredients: Whole-wheat flour (atta) — 1⅓ cups (160 g); Water — ⅓ cup + 1 tbsp (100 ml); Roasted gram flour (sattu) — 1 cup (100 g); Ginger, fresh — 2 tsp (10 g); Carom (ajwain) — pinch (0.5 g); Lemon juice — 2 tsp (10 ml); Coriander leaves — 2 tbsp (10 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — 2 tbsp (filling) (30 ml); Ghee (cow) — for cooking (20 g)

Method

How to cook it

Step 1: Knead soft dough; rest.
Step 2: Mix sattu with ginger, ajwain, lemon, coriander, salt and 2 tbsp water to a moist filling.
Step 3: Stuff, roll gently; cook on medium with ghee.

Nutrition

Per serving, estimated

285kcal

Energy

9.9g

Protein

7.1g

Fat

41.4g

Carbohydrate

7.6g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Mar 1

March

Jau (Barley)–Moong Savoury Porridge

BreakfastSpring–summer

Vata
Pitta
Kapha

184 kcal6.5 g proteinSoft porridge

View recipe →

Vol I · Mar 2

March

Lauki–Chana Dal

Lunch · DalSpring–summer

Vata
Pitta
Kapha

162 kcal7.1 g proteinSoft

View recipe →

Vol I · Mar 3

March

Karela with Jaggery & Fennel (Soft)

Lunch · SabziSpring–summer

Vata
Pitta
Kapha

97 kcal1.5 g proteinSoft

View recipe →

Vol I · Mar 4

March

Holi Thandai (warm or room temperature)

Evening · DrinkSpring–summer

Vata
Pitta
Kapha

224 kcal8.6 g proteinSmooth liquid

View recipe →

Soft Sattu Paratha

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Breads

Methi Thepla (Soft)

Lauki Thepla

Soft Missi Roti (Small)

Makki–Wheat Winter Roti

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Whole-wheat flour (atta)	1⅓ cups	160 g	800 g
Water	⅓ cup + 1 tbsp	100 ml	500 ml
Roasted gram flour (sattu)	1 cup	100 g	500 g
Ginger, fresh	2 tsp	10 g	50 g
Carom (ajwain)	pinch	0.5 g	2.5 g
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	2 tbsp	10 g	50 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	2 tbsp (filling)	30 ml	150 ml
Ghee (cow)	for cooking	20 g	100 g