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Digital Subscriptions > Delicious Magazine > January 2017 > SATTU PARATHAS

SATTU PARATHAS

CHEF’S STEP BY STEP

“Parathas are an integral part of the cooking of the Punjab, where my mum was born. When I was growing up in West Bengal, we had a neighbour who was from Bihar, who introduced Mum to sattu parathas, the most popular style of paratha there. Sattu is prepared by dry-roasting Bengal gram (dried chickpeas), then grinding them to a fine, dark flour and using it in the filling. This version, using bought gram flour, is quicker but no less flavourful. Mum would make parathas every weekend with different fillings and pickles. My friends loved coming to my house to eat them.”

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About Delicious Magazine

Banish the January blues with delicious. magazine’s new issue. It’s packed with cheer-up food for wintry days, whether you crave dishes oozing melted cheese, the fresh zing and zest of clementines, Nina Olsson’s healthy bowlfuls or a traditional roast lamb from Mary Berry. Looking for more exotic delights? Try the quick Peking duck, sattu parathas or step-by-step sticky babka. plus we have hearty food Le Gavroche-style.