706. Sattu ke Parathe

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES

DAY:23

   It is believed that there is no super food in the Indian cuisine like sattu. What is sattu? Sattu is simply flour made from roasted chickpeas (brown ones) or chana as we know it. Its different from besan atta. Besan atta is made from raw chana dal whereas sattu is made from roasted ones. When protein powders were not available or made, olden time wrestlers, soldiers and body builders would have a glass of sattu mixed in water. Sattu is very rich in protein, calcium, iron, manganese, magnesium and a good source of carbohydrates too. Sattu drink is famous during the hot summer days as it not only refreshes the body but energizes you. Sattu is good for kids, elderly people and pregnant women too.In some parts of India sattu is made from roasted barley, millet or corn. 

   I love this amazing energy packed powder. It can be used in ladoos, to stuff littis for litti chokha, add a bit to sabjis and dals to thicken it or make parathas. How can I not include these protein rich delicious parathas for this theme. 

   I must admit I had no idea what sattu was till my daughter's mother in law introduced me to it. Before my daughter's wedding, she came down from Jharkhand to decide on a few wedding details with me, shop and also to check out the venue and hotels. Must admit I was all nerves when she was going to come. That day I had a huge spread of Gujarati dishes ready for her. Next day, I was in the kitchen getting ready to make some theplas and she said 'no don't make anything' we'll have parathas I have brought from home'. I was feeling uneasy but she assured me that they would be more than enough. The she explained to me that what thepla is to Gujjus, sattu parathas are for Biharis and UP people. She warmed up the parathas and we enjoyed them with masala tea and pickles. She told me what to put in the filling but there was no fixed measurement that she used. When I got back home, I prepared them and asked my neighbor from UP to taste them. She told me to add pickle oil to it. Since then I've made these parathas often as I just love them.

   I'm having such a great time with this mega marathon as everyday I get introduced to a new cuisine, new sweet dish, or a reminder of some forgotten dishes or even how to prepare protein rich dishes in a jiffy. Though it takes up most of my evenings commenting and writing up the final draft, it has been fulfilling. There are so many variations of protein rich dishes that one can include in their daily diet including vegetarians. Do take some time to check out what my fellow marathoners have prepared so far.

Protein source in this recipe is the superfood sattu (roasted chickpea powder)

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source.

SATTU KE PARATHE
Makes 8

For the dough:
2 cups wheat flour (atta)
2 tbsp oil
½ tsp salt
¼ tsp turmeric powder (haldi)
approx 1 cup water

For the sattu or filling:
1 cup sattu powder
1 tbsp mustard oil
1 tbsp pickle oil
1 tsp salt
¼ cup finely chopped onion
2 tbsp finely chopped coriander
1 tsp ginger paste
1 tsp garlic paste
1-2 finely chopped green chillis or 1 tsp chili paste
1 tbsp lemon juice
½ tsp ajwain (carom seeds)
½ tsp turmeric powder

oil for shallow frying
extra flour for rolling

Preparation of the dough:

1. Mix flour, salt and turmeric powder in a big bowl.
2. Add oil and rub it into the flour.
3. Add water as required to form a soft pliable dough. It should not be hard.
4. Knead till its smooth.
5. Rub little oil over the dough. Cover it and let it rest for 30 minutes or so.

Preparation of the sattu or filling:

1. Put sattu powder in a bowl.
2. Add all the ingredients for the filling.
3. Mix well. The filling should not be too wet and not too dry.

Preparation of the parathe:

1. Divide the dough into 8 parts. Roll into balls.
2. Roughly divide the sattu into 8 parts. About 2 tbsp of filling will go into each parathe.
3. Heat a frying pan or tawa over low to medium heat.
4. With the help of little flour, make the dough ball into a cup shape.
5. Fill it with sattu.
6. Gather up the edges of the dough and close it over the filling. Seal it well by pinching the dough.
7. Using little flour roll the filled dough into a 7"-8" diameter circle.
8. Put the rolled out dough on the hot tawa.
9. After 1-2 minutes, the underside will have cooked a bit. Flip the parathe over.
10. Cook till light brown specks appear. Smear oil over it and roast. 
11. Flip it over, smear a bit of oil and roast till the parathe is light golden in colour.
12. Put the parathe on a wire rack or a plate.
13. Repeat steps 4-12 with the remaining dough and filling.
14. Serve sattu ke parathe with your favorite pickle, some yogurt or masala tea.

Tips:

• I don't get sattu powder here so I ground the roasted chickpeas into a powder. For higher fiber content, I ground the roasted chickpeas with the skin.
• Use oil from any pickle.
• Don't omit mustard oil as it adds a distinct flavor to the parathas.
• I love adding turmeric to any stuffed parathas I make.

My Protein Rich Dishes so far:

Day 1 - Mixed Dal Paddu

Day 2 - Fruit and Nut Yogurt Parfait
Day 3 - Moong and Spinach Muthia
Day 4 - Paneer and Naan Bites
Day 5 - Veggie Shepherd's Pie
Day 6 - Nectarine and French Bean Quinoa Salad
Day 7 - Tofu Wraps
Day 8 - Sai Bhaji
Day 9 - Veg Protein Burrito Bowl
Day 10 - Palak Pakodi Chaat
Day 11 - Phyllo Cheesecake Cups
Day 12 - Garlicky Broccoli Quinoa
Day 13 - Quinoa Lapsi
Day 14 - Caprese Stuffed Portobello
Day 15 - Lentil and Carrot Kebabs

Day 16 - Bean and Veggie Pot Pies

Day 17 - Cauliflower and Chickpea Soup
Day 18 - Githeri
Day 19 - Peanut Butter and Jelly Pudding

Day 20 - Phyllo Cup Salad
Day 21 - Baklava flavored Sandesh
Day 22 - Huevos Rancheros (Mexican Breafast)

Check out what other Mega Blogging Marathoners have made for Day 23:

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80