Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.
When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.
Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.
Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..
I made this Sattu ka Paratha for Ssshhh Cooking Secretly Challenge.
Sattu Ka Paratha ( A protein rich indian flatbread)
Form a soft dough with the given ingredients and let it rest covered in a warm place for 20 - 25 minutes
Filling - add the oil to the sattu ka atta and rub it through so that the oil get equally mixed in the flour
add rest of the ingredients to the sattu ka atta and mix well
If the filling mixture feels too dry, add a little water to bring it all together
Dough- equally portion the dough into 9 - 10 small balls
Flatten the balls in your hand and add about 1 - 2 tbsp of the filling and close the dough edges to form a ball
Rinse this ball in flour and make round flat bread ( like rotis or parathas)
Heat a tava / skillet and add the paratha to it
Once one side gets a little brown color, flip it it and cook the other side
Add oil on both sides to get a nice brown colour on both sides.
Repeat the process with the rest of the balls and filling.
Serve hot with pickle or curd...we had it with rajma sabzi and curd
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.
If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉
My Trip to Boulangerie
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.
Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!
Why cottage cheese stuffed dinner rolls??
Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.
My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.
Homemade dinner rolls stuffed with cottage cheese and sweet corn
Heat oil in a wok or kadhai
Add the onions and saute them till they are pink in colour
Once the onions are cooked, add the sweet corn and mix well
Now add the salt and different masala powder and mix well
Cover and cook for a couple of minutes at a low flame
Add crumbled paneer (cottage cheese) and mix well
Cover and cook for a couple of minutes
Add chopped coriander for garnis, remove from heat and set aside to cool
Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
Let it proof for about 45 - 60 mins or till the dough doubles in size
Knock down the air in the dough and make 6 equal portion of the same
Pat each dough roll flat, place 2 - 3 tsp of the filling in it
Get the edges of the flattened roll towards inside and cover the filling to form a seal
Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
Place the roll in a greased pan and repeat the process with all the dough rolls
Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
Pre heat the oven /OTG to 200 Degree Centigrade
Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
Once the oven is preheated, place the rolls in the oven to bake
Bake for 15 minutes or till the top of the buns get a golden colour
Remove the rolls and immediately brush some salted butter on them
Remove the rolls with a spatula and leave them to cool on a cooling rack
Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce
Really simple, step by step instruction on how to make Homemade healthy whole wheat oats burger buns.These are a wonderful snack for children.
Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.
I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.
Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)
This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.
So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !
If Healthy baking is your cup of tea, you’d love this recipe for Raisin and Walnut Bread loaf.
Umm, just the sound of it makes your mouth water, right?
Homemade Healthy Whole wheat and oats burger buns
Sieve both the flours and set aside in a bowl.
Set aside all the other ingredients in individual bowls before starting.
In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
Grease another large mixing bowl with little oil and lay the dough into that.
Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
Remove the plate / cling film, punch down the dough and knead a little a bit.
Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
Grease a baking tray and set aside.
Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
While the dough balls are resting pre-heat the oven to 200 degree C.
Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
Use them to make burgers or have them as is !!!
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I have not written for such a long time and so to ensure that i do keep writing and posting here, i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis. So here goes…the first blog for 2014 and it has to be a bread.
I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s – http://www.mydiversekitchen.com/ .
Here is something about Bialys – ” Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeasty roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”
A new year resolution and a bread
Preheat the oven to 230 degree
Measure all the ingredients and set aside.
Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
Add the salt and continue kneading.
Add water little by little and knead till the dough becomes a thick mass.
Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
Roll the dough into a thick sausage and cut 8 equal portions and set aside.
Make balls / rolls of the 8 portions and lay them on a greased baking tray.
Cover the balls / rolls with cloth and let them double in size.
Heat oil in a pan and add the onions to it
Saute the onions on low heat till they caremelize and have a nice brown colour to them and then add rosemary to it.
When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened (Once this is done, one should have a bialy of roughly 4 - 5 inches in diameter in which the centre is almost 3 inches in diameter).
Fill the centre with onion filling and set it back on the greased baking tray.
Repeat this with all the rolls.
Brush the edges of the rolls with milk and sprinke with poppy seeds.
Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
Serve these chewy bread warm as a snack or as an accompaniment with soup.