During winters, cornmeal roti with mustard greens is a staple. But if you’re bored of eating the same thing repeatedly, try something new with stuffed sattu paratha made from cornmeal. This dish is not only perfect for brunch and breakfast but can also be enjoyed as a snack with tea. Here’s how to make it step by step.
Ingredients for Stuffed Sattu Cornmeal Paratha
- 1 cup cornmeal
- ½ cup sattu (roasted gram flour)
- 2 onions (finely chopped)
- 4–5 garlic cloves (minced)
- Green chilies (finely chopped)
- Fresh coriander leaves (chopped)
- Pickle oil (1 tablespoon)
- Salt (to taste)
- Carom seeds (ajwain)
- Nigella seeds (kalonji)
Method: How to Make Stuffed Sattu Cornmeal Paratha
Preparing the Dough:
- Heat 1½ cups of water in a pan.
- Add 1 teaspoon of salt to the water.
- Once the water is hot, gradually add cornmeal while stirring continuously.
- Mix until the water is absorbed and the dough forms.
- Cover and set aside to cool slightly.
Preparing the Sattu Stuffing:
- Lightly roast the sattu in a pan.
- Mix it with finely chopped onions, garlic, green chilies, and fresh coriander leaves.
- Add a pinch of carom seeds and nigella seeds for flavor.
- Enhance the taste by adding 1 tablespoon of pickle oil.
- Combine all ingredients well and add salt as needed.
- If the mixture feels too dry, sprinkle some water for slight binding.
Assembling the Paratha:
- Knead the prepared cornmeal dough until smooth.
- Take small portions of dough and shape them into small bowls.
- Fill each bowl with the sattu mixture and seal the edges.
- Gently roll it into a paratha shape.
- Cook on a low flame until golden brown on both sides.
Serve hot and enjoy this delicious and healthy winter recipe!