SATTU PARATHA

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
For sattu paratha
Wheat flour - 2 cup
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Oil - 1/4 tsp
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
Now stuffing is ready
        Mix wheat flour, salt, carom seed and,onion seeds with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas.
 Cook  on hot tawa applying clarified butter till both the sides are cooked and golden brown in colour.
Serve with aloo baingan tamator ki subji,raspberry chutney and curd

Aloo baingan tamator ki subji
 INGREDIENTS
Aloo/potato   -  1 potato
Baingan /eggplant   -   2 eggplant
Red chilli powder   -  1 tsp
Turmeric powder  - 1 tsp
Garlic paste   -  1 tsp
Panchphoran   - 1/2 tsp
Asafoetida  -   a pinch
Salt     -  to taste
Oil   -  2 tbsp
Tomato   -  1
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces
     Wash and cut the baingan into  smallpieces.
 Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle
.Add potato, baingan tomato and all the spices and half cup of water and steam it
.When the pressure cooker release the whistle  turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves

Raspberry chutney

INGREDIENTS

Raspberry  - 8 - 10

Sugar - 3/4 cup

salt - to taste

Lemon juice - 2 tbsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1/4 tsp

Panch phoron - 1/4 tbsp

Grated ginger - 1 tsp

Oil - 2 tbsp

METHOD

Wash the raspberry and chop it.

Heat oil in a pan.

Add panchphoren to crackle

Add grated ginger and saute for one mins

Now add raspberry pieces to add turmeric, powder,,red chilly powder and salt and cook for five mins in a slow flame

Add sugar  and cook for five mins until sugar dissolves and raspberry are soft,turn off the flame

Add lemon juice and mix well