Low Sodium Sattu Paratha
Discover the perfect blend of nutrition and flavor with this Low Sodium Sattu Paratha recipe—an ideal choice for a heart-healthy, wholesome meal. Made with whole wheat flour and a flavorful filling of roasted gram flour (sattu) mixed with aromatic spices like cumin and fennel seeds, along with fresh ingredients like onion, green chili, and coriander, these parathas are a low-salt twist on a classic Indian flatbread. The dough is kneaded to perfection and stuffed with a spiced sattu mixture, then cooked until golden brown with a touch of oil or optional ghee for added richness. Easy to prepare and packed with fiber and protein, these versatile parathas are best served with yogurt or a tangy pickle, making them a satisfying and nutritious option for breakfast, lunch, or dinner. Perfect for those on a low-sodium diet, this recipe combines traditional flavors with a health-conscious approach for a guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Sattu (roasted gram flour)
- 1 medium Onion, finely chopped
- 1 medium Green chili, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Nigella seeds (kalonji)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Low-sodium salt alternative
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Fennel seeds
- as needed Water
- 2 tablespoons Oil
- for cooking Ghee (optional)
Instructions
In a large mixing bowl, add whole wheat flour and a pinch of low-sodium salt. Gradually add water and knead to form a soft, smooth dough. Cover and set aside for 20 minutes.
In another bowl, mix sattu, finely chopped onion, green chili, coriander leaves, grated ginger, carom seeds, nigella seeds, lemon juice, low-sodium salt alternative, cumin powder, and fennel seeds. Mix the ingredients thoroughly until well combined. The mixture should be slightly moist but not too wet.
Divide the dough into 8 equal-sized balls. Flatten them slightly with your palms.
Take one ball of dough, roll it out into a small circle (about 4 inches in diameter). Place 2 to 3 tablespoons of the sattu filling in the center.
Bring the edges of the rolled-out dough together to encase the filling completely. Seal tightly and roll it gently into a 6-inch paratha using a rolling pin. Use a light dusting of dry flour to prevent sticking.
Heat a tawa or a flat non-stick pan over medium heat. Once hot, place the rolled paratha onto the pan.
Cook until you see bubbles form on the surface, then flip it. Add a few drops of oil or ghee around the edges and cook until both sides are golden brown and the dough is cooked through.
Repeat the process for the remaining dough balls and filling.
Serve the parathas hot, preferably with yogurt or pickle of your choice.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 7.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
