Sattu parathas

Name: Sattu parathas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 6
Cuisine: Indian recipes
Ingredients: 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; To serve; Chutney and raita

Portion size: Makes 6
Hands-on time 30 min, plus 1 hour resting
Difficulty: medium

Dairy-free

Vegan

Recipe by: Romy Gill

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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.

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Ingredients

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

To serve

Chutney and raita

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Method

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.
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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 and 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.