SATTU PARATHA WITH ALOO BAIGAN KI SUBJI

 

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