S for Sattu ke Parathe from Bihar
Before we go into the staple food of Bihar - Chana Sattu stuffed Paratha with Baigan ka Bhartha, let us talk about some other regional delicacies with S which have their own distinct taste.
First among them is the Siddu from HP. Siddu is some what same as the Pittha we discussed with P. The difference here is the floor and stuffing and the complete cuisine. Here the floor is actually kneaded with dry yeast and allowed to ferment for 5-6 hrs. The filling is of boiled green peas, green chillies, Walnut, garlic and spices. It is served with Desi Ghee “Clarified Butter”, Dal , and Green Mint Chutney. If you are in HP don't miss it.
Sorshe Illis is another dish, a typical style of cooking fish in West Bengal. As prevalent in Eastern India, the fish especially Hilsa is light fried in mustard oil and then the gravy is made of Mustard paste sauted in mustard oil along with turmeric powder, coriander powder, chili powder and rai.
Salan (Mirchi ka Salan ) is a typical curry prepared with chilly peppers and peanut in Hyderabad, and is used to complement Hyderabadi biryani .
Salan in some part of North Bihar is used for mutton curry especially prepared as Mutton stew.
Spinach Khar : Khar is a unique Assamese dish, traditionally served as a starter. There are different varieties of it. Spinach Khar is one of them.
Sheera, Shreekhand, Sohan Halwa, Soan Papdi are some desserts with S that we enjoy regularly on our dining table.
Let's come to Sattu ka Paratha now. Its simple. The stuffing is prepared with Roasted Gram floor with taste enhancers like kalonji, dry mango powder, salt and mustard oil. Finely chopped Ginger , garlic and green chilly may be added for additional taste.
For Stuffing :
1 cup sattu (Roasted Gram Floor)
1/2 onion, finely chopped (optional)
2 green chillies, finely chopped
5 garlic cloves, minced / finely chopped
1 tea-spoon grated ginger
1/2 tea-spoon salt
1 tea-spoon pickle oil (and preferably Stuffed red mirchi pickle / any pickle)
1/2 tsp - Amchoor
Ajwain - 1/2 tsp
Kalonji - 1/2 tsp
Mustard Oil - 1tsp ( if Pickle oil not used )
For Dough & Frying
2 cup whole wheat flour (atta)
1 table-spoon ghee
warm water (as needed to knead a smooth dough)
Salt as per taste
Ghee for shallow frying Paratha
In a bowl take Sattu . Add all the ingredients mentioned above for stuffing, mix well and keep aside. Avoid using water. Use Mirch anchar masala and achar musard oil for enhanced and original taste. Mash the mirch masala properly to mix in stuffing.
Preparation of Dough :
Combine wheat flour, salt and water with one tbsp ghee to prepare regular type of dough for parathas. Cover and keep aside for 10 minutes to set.
Preparation of Paratha:
Take a small portion of dough of size of lemon and make a cup shape. Add a tbsp of filling. Seal properly and make a round ball. Roll softly using rolling pin and dust with flour if needed avoiding tears and cracks. Heat the tawa on medium flame. Place the rolled chapati and cook the paratha from the both sides till to golden brown and crisp using vegetable oil or ghee.
Serve the parathas hot with Baigan ka bharta. Additionally use curd and chutney along with it.
Try it out.
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav, N -Nati Kodi Polusu , O - Obattu. P- Pittha, Q- Quail Fry, R- Rogan Josh
Other Genres in the Challenge :