- 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.
- 9.7g (0.7g saturated)
- 30.7g (1.4g sugars)
- 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 (see food team’s tip)
- 1 tsp grated fresh ginger
- 1-2 green chillies, seeds removed, very finely chopped
- ½ small red onion, very finely chopped
- 2 tsp finely chopped fresh coriander
- 1 tsp cumin seeds
- ½ tsp garam masala
- Juice ½ lemon
- 2½ tbsp extra-virgin rapeseed or olive oil
- Chutney and raita
- 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 with chutney and raita.
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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