Sattu Paratha with Coriander Mint Chutney

Sattu Paratha with Coriander Mint Chutney

Food is not about the taste but also has concern about your health and when it comes to health we will have to think in a different way. I am a big foodie but can't munch anything anytime so thought of making delicious paratha with tangy twist of chutney which compliments the meal.
Sattu(Roasted gram flour) stuffed paratha with coriander chutney makes your brunch heavy and complete for a day.

What do you need?
An iron pan or non stick pan for the paratha, induction for cooking, blender for chutney.

How do you serve it?
Paratha served with the coriander mint chutney with butter on top if wanted and garnish with the coriander leaf. 

Recipe

Serves 2  Prep Time: 10 Minutes  Cook Time: 10 Minutes  Toltal Time: 20 Minutes

Ingredients

For Paratha:

• 1 Cup Wheat Flour
• 1/2 Cup Water
• 4 tablespoon Sattu (roasted gram flour)
• 2 green chilli
• 1/2 inch ginger
• 2 cloves garlic
• Coriander for garnishing
• Cooking oil
• Salt to taste

For Chutney:

• 1/2 cup coriander (half a bunch)
• 1/2 cup mint leaves (half a bunch)
• 1 small tomato
• 2 cloves garlic
• 2 green chilli
• 1/2 inch ginger
• 1/2 lime
• 1/2 tea spoon roasted cumin
• Salt to taste

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1. Take a flour in a large bowl and make a soft dough with good moisture by adding little water until dough separate from bowl. Once the dough is ready keep it aside for a while.
2. For stuffing take 4 tablespoon of sattu flour in a bowl mix it with a finally chopped or blended green chilli, ginger, garlic and salt to taste, finally add two table spoon of water and mix it well.
3. For Chutney take coriander, mint leaves, small tomato, ginger, garlic, green chilli, lime, roasted cumin, salt and add 1 tablespoon of water, blend it nicely for the thick paste.
4. Now make 4 balls of dough and spread with roller by adding dry flour on it, once it get spread put it in your palm and make bowl kind of shape, put 1 table spoon of stuffing in it and try to close the mouth stretching and sticking it together.
5. Put the closed side of ball downward and try to slowly make paratha bigger with roller.
6. Heat the pan in a high flame and while putting the paratha slower the flame and slowly cook the paratha by adding oil on it, flip until it has golden brown texture.
7. Serve hot with the chutney and garnish with coriander leaf and butter on top, and enjoy!