Sattu Parantha with Karela Bhujia

Ingredients

For the dough

• 2 cups whole wheat flour
• 1/2 tsp ajwain
• 1/2 tsp kalonji
• Salt, to taste
• Water, as needed

For the sattu filling

• 1 cup sattu (roasted gram flour)
• 1 small onion, finely chopped
• 2–3 garlic cloves, finely chopped
• 1–2 green chillies, chopped
• 1–2 tbsp mustard oil
• 1–2 tsp pickle masala
• Salt, to taste
• A squeeze of lemon juice (optional)
• Fresh coriander, chopped

For the karela bhujia

• 3–4 karela (bitter gourd), thinly sliced
• 1 small onion, sliced
• 2 tbsp oil
• 1/4 tsp turmeric powder
• Salt, to taste

To serve

• Pickle

Method

1. In a bowl, mix whole wheat flour with ajwain, kalonji, and salt. Add water gradually and knead into a soft dough. Let it rest for 15–20 minutes.

2. In another bowl, mix sattu with chopped onion, garlic, green chillies, mustard oil, pickle masala, salt, lemon juice, and fresh coriander. Mix well. The filling should be slightly moist but not too wet.

3. Divide the dough into balls. Roll one out, add the sattu filling in the centre, and seal it. Roll gently into a parantha.

4. Cook on a hot tawa, applying a little oil or ghee, until both sides are golden and cooked through.

5. Heat oil in a pan. Add sliced karela and cook on medium heat.

6. Add sliced onion, turmeric, and salt. Cook until the karela softens and becomes slightly crisp and browned.

7. Serve the hot sattu parantha with karela bhujia and a little pickle on the side.

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Tips: Pickle masala in the sattu filling adds a tangy, spicy depth and makes it extra flavourful. Keeping the karela simple balances the richness of the parantha. Mustard oil in the filling gives a very traditional taste. Works beautifully for breakfast or lunch.