Sattu Pratha Recipe: This paratha is the father of superfood, bones will become strong, immunity will increase! – Madhya Pradesh News

In this way there is no need to cook it to eat. Mixed in water, added salt and drank. Some people also knead it like dough dough, which contains garlic chili sauce. In this way, the safest and digestible food for the shepherds, passers etc. of the Vindhya region is. But nowadays, in urban areas, many people have started consuming Sattu from the point of view of health.

Sattu Wali Bati’s thiye is also seen in metros like Delhi. Ever since some film personalities and big politicians have started sharing their photos by eating Baati-Chaokha, the attraction towards Sattu has increased among those who never used to eat Sattu. Therefore, if you do not even eat sattu, then definitely eat once.

Sattu’s parathas become very wonderful. To make the baati, still one has to use fire or oven. There is no need to make any such separate preparation to make its parathas. Just as they make parathas of other things, they are also made. Just, all the skills to make it are in preparing the masala of Sattu. He too will not be a difficult task, will prepare it once, then every time it will look easy.

Gram sattu is used to make parathas. It is available in the market everywhere nowadays. To make paratha for four people, take a cup or a bowl of everyday.

Clean the medium-sized onion, ten-twelve buds of garlic, three to four green chillies, a little ginger and coriander leaves and cut it finely. Put all these things in Sattu. Apart from this, rub half a teaspoon of celery, add salt and two teaspoons of mustard crude oil and rub it well, then squeeze a big or two small lemon juice and add it to Sattu. Now rub the spices in Sattu while rubbing with both palms, rubbing it only by rubbing, tie a fist, a mixture of sattu should be tied.

Now take a slightly large -sized dough from the bread from the dough and give it a bowl shape with the thumbs of both hands. Fill a mixture of one to one and a half teaspoons of sattu in it and close it well. Wrap the dough in dried flour and put it on the chakle and press it with light hands and make it flat as you can. In this way, there is no possibility of parantha bursting. Then roll it with a rolling. Heat the griddle and bake it with ghee on both sides on medium flame. Serve with raita and chutney or chokhe. Along with this, the potato vegetable also looks good.