Friday, April 04, 2014

Sattu Ka Paratha ~ Bihari Special Breakfast

Sattu Ka Paratha ~ Bihari Special Breakfast

            Today, We are going to stop by Bihar for Blogging Marathon # 39. Bihar is a state in northern India. It is the 12th largest state in terms of geographical size at 38,202 sq mi (98,940 km2) and 3rd largest by population. It is bounded by Uttar Pradesh to its west, Nepal to the north, Northern part of West Bengal to the east and by Jharkhand to the south. The Bihar plain is divided into two parts by the river Ganges which flows through the middle from west to east.  

             Bihari cuisine is predominantly vegetarian because traditional Bihar society, influenced by Buddhist and Hindu values of non-violence, did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating, and fish dishes are especially common due to the number of rivers in Bihar. Dairy products are consumed frequently throughout the year, with common foods including yogurt known as dahi and also buttermilk known as mattha, ghee, lassi and butter. The cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine. It is highly seasonal, with watery foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds,poppy seeds in the winter months.

  Sattu Paratha, Latti, chokha (spicy mashed potatoes), fish curry and Bihari Kebab, Postaa-dana kaa halwaa are famous Bihari dishes. Let see sattu paratha now..

Sattu Ka Paratha ~ Bihari Special Breakfast

 
Preparation Time: 20-30 minutes
Cooking Time: 20-30 minutes
Makes 5 ~ 6 parathas

Ingredient:
For Dough:
1 cup whole wheat flour
1 tsp oil
Salt to taste
Water as needed

For stuffing:
3/4 cup roasted chana dhal powder / Sattu
2 garlic pods, minced
1/2 inch ginger, minced
1 small onions, finely chopped
1 ~ 2 green chilli, minced or red chilli powder as needed
A pinch asafoetida
2 tbsp minced cilantro
1/4 tsp ajwain seeds
1/4 tsp amchur powder or 1/4 tsp pickle oil
1 tbsp mustard oil
Salt to taste


METHOD
Preparation:
For dough:
1. Mix all the dough ingredients in a mixing bowl expect water. Add required water and knead it in to soft chapati dough. Cover and rest it for 30 minutes

For Stuffing:
2. Mix all the stuffing  ingredients together. Drizzle 1 ~ 2 tsp water to make the stuffing moist and easy to fill. Adjust salt and spices. rest it for 30 minutes.

For Parathas:

3.Divide into dough in to 6 equal size portions. Shape it in to thick disc and place one portion of sattu dough in the center. Gather the edges and seal. Roll out into paratha.
4. Heat a tawa or griddle,  cook the parathas on both sides till done. Apply ghee or oil and serve hot with raitha or pickle.

Sattu Ka Paratha ~ Bihari Special Breakfast

Print Here
Sattu Ka Paratha
 Preparation Time: 20-30 minutes 

Cooking Time: 20-30 minutes
Makes 5 ~ 6 parathas

Ingredient:
For Dough:
1 cup whole wheat flour  
1 tsp oil
Salt to taste
Water as needed 

For stuffing:
3/4 cup roasted chana dhal powder / Sattu
2 garlic pods, minced
1/2 inch ginger, minced
1 small onions, finely chopped
1 ~ 2 green chilli, minced or red chilli powder as needed
A pinch asafoetida
2 tbsp minced cilantro
1/4 tsp ajwain seeds
1/4 tsp amchur powder or 1/4 tsp pickle oil
1 tbsp mustard oil
Salt to taste

METHOD
Preparation:
For dough:
1. Mix all the dough ingredients in a mixing bowl expect water. Add required water and knead it in to soft chapati dough. Cover and rest it for 30 minutes

For Stuffing:
2. Mix all the stuffing  ingredients together. Drizzle 1 ~ 2 tsp water to make the stuffing moist and easy to fill. Adjust salt and spices. rest it for 30 minutes.

For Parathas:

3.Divide into dough in to 6 equal size portions. Shape it in to thick disc and place one portion of sattu dough in the center. Gather the edges and seal. Roll out into paratha.
4. Heat a tawa or griddle,  cook the parathas on both sides till done. Apply ghee or oil and serve hot with raitha or pickle.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


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