- January 2017
- Makes 6
- Hands-on time 30 min, plus 1 hour resting
Use Romy Gill’s step-by-step recipe for traditional sattu parathas stuffed with chilli, onion, coriander and spices. Then serve with your favourite curry for the ultimate Indian feast.
Don’t forget to check out our step-by-step guide too for extra tips and tricks.
- Dairy-free recipes
- Vegan recipes
- 9.7g (0.7g saturated)
- 30.7g (1.4g sugars)
Gram flour, also sold as chickpea flour, is available from large supermarkets, health stores and Asian grocers.
As you’re kneading the dough, it should feel a bit tacky but not wet. It won’t be overly malleable but you should be able to shape it.
There are many different types of paratha. Once you’ve made your dough, you can change the filling if you like.
Before frying, make sure the frying pan is searing hot. Otherwise the parathas won’t have the scorched look and flavour you’re after.
Dry-frying the parathas before brushing with oil ensures the dough is cooked properly all the way through.
Make the filling up to 12 hours in advance, cover and keep in the fridge.
You can freeze the fried parathas for up to 2 months. Defrost at room temperature or in the microwave, then warm gently to serve.
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