Sattu Parathas (Indian Stuffed Flatbreads)
A paratha is a flatbread that originated in the Indian subcontinent and sattu is Indian for the gram (or chickpea) flour that is used to bind the stuffing ingredients together. Basically, these are like the ultimate naan breads-cum-chapatis in the entire world and when they're this easy to make it would be rude not to!
The dough itself is soft and fluffy, with lots of puffed up layers before you hit the slightly spicy, incredibly tasty stuffing made up of vibrant chillies, ginger, garlic, onion, lemon and a couple of spices. I love serving these alongside a curry for scooping up the good stuff but they're just as great on their own or with some chutneys and raita.
Sattu Parathas (Indian Stuffed Flatbreads)
Makes 6
100g wholemeal flour
100g plain flour, plus extra to dust
1 tsp fine salt
1 tbsp extra-virgin rapeseed oil, plus extra for drizzling and frying
For the filling:
60g gram flour
1 tsp grated fresh ginger
2 green chillies, seeds removed, very finely chopped
½ small red onion, very finely chopped
2 tsp finely chopped fresh parsley
1 tsp cumin seeds
½ tsp garam masala
Juice ½ lemon
2½ tbsp extra-virgin rapeseed or olive oil
To make the dough, tip the flours and salt into a medium mixing bowl and make a well in the centre. Pour in 100ml cold water and the oil, then mix with a wooden spoon or your hands until it comes together into a dough. If it feels a little dry, add a tiny splash of water. Knead for 5-8 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for an hour.
Meanwhile, make the filling. Put all the filling ingredients in a medium mixing bowl and stir to combine. Cover and set aside while you continue with the dough.
Divide the dough into 6 equal balls. On a lightly floured surface roll each ball out to a 3mm-thick disc. Take one of the discs, top with 1 tbsp of filling, bring the edges of the dough into the centre, then pinch to seal and form a pouch. Gently flatten the pouch in your hands, then sprinkle with more flour and re-roll, seam-side down, to a 3mm-thick disc. Repeat with all the discs of dough.
Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, on one side for 30 seconds. Flip and cook for a minute more on the other side, until small blisters form on the surface. Brush or drizzle a little oil over the surface, flip onto the other side and fry for another minute. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute. Serve warm with raita, chutney and/or curry.
The dough itself is soft and fluffy, with lots of puffed up layers before you hit the slightly spicy, incredibly tasty stuffing made up of vibrant chillies, ginger, garlic, onion, lemon and a couple of spices. I love serving these alongside a curry for scooping up the good stuff but they're just as great on their own or with some chutneys and raita.
Sattu Parathas (Indian Stuffed Flatbreads)
Makes 6100g wholemeal flour
100g plain flour, plus extra to dust
1 tsp fine salt
1 tbsp extra-virgin rapeseed oil, plus extra for drizzling and frying
For the filling:
60g gram flour
1 tsp grated fresh ginger
2 green chillies, seeds removed, very finely chopped
½ small red onion, very finely chopped
2 tsp finely chopped fresh parsley
1 tsp cumin seeds
½ tsp garam masala
Juice ½ lemon
2½ tbsp extra-virgin rapeseed or olive oil
To make the dough, tip the flours and salt into a medium mixing bowl and make a well in the centre. Pour in 100ml cold water and the oil, then mix with a wooden spoon or your hands until it comes together into a dough. If it feels a little dry, add a tiny splash of water. Knead for 5-8 minutes until smooth and elastic. Return to the mixing bowl, cover with a tea towel and leave to rest for an hour.
Meanwhile, make the filling. Put all the filling ingredients in a medium mixing bowl and stir to combine. Cover and set aside while you continue with the dough.
Divide the dough into 6 equal balls. On a lightly floured surface roll each ball out to a 3mm-thick disc. Take one of the discs, top with 1 tbsp of filling, bring the edges of the dough into the centre, then pinch to seal and form a pouch. Gently flatten the pouch in your hands, then sprinkle with more flour and re-roll, seam-side down, to a 3mm-thick disc. Repeat with all the discs of dough.
Heat a heavy-based frying pan over a medium heat and dry-fry the parathas, in batches, on one side for 30 seconds. Flip and cook for a minute more on the other side, until small blisters form on the surface. Brush or drizzle a little oil over the surface, flip onto the other side and fry for another minute. Brush/drizzle more oil on the upturned side, then flip again and cook for a final minute. Serve warm with raita, chutney and/or curry.
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