PocketCook

From @NishaMadhulika

Sattu Masala Roti

30 min

30 mintotal
15 minhands on
12steps

Watch it

Ingredients

For the dough

  • 2 cups wheat flour
  • 1 tbsp semolina (sooji)
  • 1/2 tsp salt
  • 1/2 tsp carom seeds (ajwain)
  • 1 tbsp ghee
  • Water, as needed

For the stuffing

  • 1 cup sattu (roasted gram flour)
  • 2 tbsp mango pickle masala
  • 1 tsp chopped green chillies
  • 1 tsp chopped ginger
  • Chopped fresh coriander
  • Salt, to taste
  • 1/4 tsp turmeric powder
  • Red chilli powder, to taste
  • 1/4 cup water
  • To cook and serve
  • Wheat flour, for dusting
  • Ghee, for brushing

To assemble and cook

    Method

    For the dough

    1. In a large bowl, mix the wheat flour, semolina, salt, carom seeds, and ghee.

    2. Gradually add water and knead into a soft, smooth dough.

    3. Cover the dough and let it rest for 20 minutes.

      Then 20 min of waiting

    For the stuffing

    1. In a bowl, combine the sattu, mango pickle masala, green chillies, ginger, fresh coriander, salt, turmeric powder, and red chilli powder.

    2. Add 1/4 cup of water and mix well to form a soft, cohesive mixture.

    To assemble and cook

    1. Divide the stuffing into small round portion balls.

    2. Divide the rested dough into equal-sized dough balls.

    3. Take a portion of dough, flatten it with your fingers into a small bowl shape, place a stuffing ball inside, and seal the edges tightly.

    4. Dust the stuffed dough ball with dry wheat flour and roll it out gently into a thick mini flatbread.

    5. Place the rolled flatbread onto a warm tawa/skillet and cook until light spots appear on the bottom side, then flip.

    6. Transfer the flatbread directly over an open flame on low-medium heat, cooking until brown spots appear on both sides and it puffs up.

    7. Brush generously with ghee and serve hot with aloo chokha and chutney. Serve: at once

    Get PocketCook

    Free. It puts this on your shopping list, keeps your place, and rings when something is ready.