Summer special Aloo Pyaz Chutney Sattu ki Roti

Ingredients

• 3 medium potatoes Boiled Potatoes (peeled and mashed)
• 2 tablespoons Fresh Coriander (finely chopped)
• 2 medium onions Onion (finely chopped)
• 3 pieces Green Chili (finely chopped, adjust heat)
• 0.5 teaspoons Black Salt (kala namak)
• to taste Salt
• 1 teaspoon Kashmiri Chili Powder (mild red color)
• 1 cup Tamarind Water (soaked tamarind pulp strained)
• 1 cup Sattu (Roasted Chickpea Flour) (roasted chickpea flour)
• 0.5 teaspoon Kalonji (Nigella Seeds)
• 0.5 teaspoon Ajwain (Carom Seeds)
• 3 pinches Hing (Asafoetida)
• 2 pieces Green Chili (for stuffing) (finely chopped)
• 2 tablespoons Fresh Coriander (for stuffing) (chopped)
• 1 medium onion Onion (for stuffing) (finely chopped)
• 12 cloves Garlic Cloves (crushed)
• 1 tablespoon Achar Masala (Pickle Masala) (Bihar style bhurva lal mirch pickle masala)
• 1 lemon Lemon Juice (freshly squeezed)
• 2 tablespoons Mustard Oil (cold‑pressed, for flavor)
• 2 cups Whole Wheat Flour (Atta) (plus extra for dusting)
• 0.25 teaspoon Salt (for dough) (pinch)
• as needed Water (to knead dough)

Instructions

1. Prepare Tamarind Water

   Soak a small lemon‑sized ball of tamarind in warm water for 5‑10 minutes, then squeeze and strain through a fine mesh to obtain about 1 cup of tamarind water.

   Time: PT10M

2. Mash Boiled Potatoes

   Place the boiled potatoes in a bowl and mash until smooth with a masher or fork.

   Time: PT5M

3. Chop Vegetables for Chutney

   Finely chop the onions, fresh coriander, and green chilies.

   Time: PT10M

4. Mix Chutney Ingredients

   In the mashed potato bowl add chopped onions, coriander, green chilies, black salt, regular salt, Kashmiri chili powder, and the strained tamarind water. Mix thoroughly until well combined.

   Time: PT5M

5. Measure and Toast Spices for Stuffing

   In a separate mixing bowl combine sattu, kalonji, ajwain, and hing. Stir briefly to distribute the spices evenly.

   Time: PT5M

6. Add Fresh Ingredients to Stuffing

   Add the finely chopped onion, crushed garlic, chopped green chilies, and coriander to the sattu mixture. Mix well.

   Time: PT5M

7. Season Stuffing

   Stir in the achar masala, salt to taste, fresh lemon juice, and mustard oil. Mix until the mixture becomes slightly crumbly but holds together when pressed.

   Time: PT3M

8. Prepare Dough

   In a large bowl combine whole wheat flour, a pinch of salt, and enough water to form a soft, non‑sticky dough. Knead for 5‑7 minutes until smooth.

   Time: PT10M

9. Rest Dough

   Let the dough rest, covered, for 5 minutes to relax the gluten.

   Time: PT5M

10. Divide Dough into Balls

    Portion the dough into equal-sized balls (about the size of a golf ball).

    Time: PT5M

11. Roll Base Discs

    Flatten each ball between your palms and gently roll with a rolling pin into a small disc about 4‑5 cm in diameter, not too thin and not too thick.

    Time: PT10M

12. Stuff and Seal Roti

    Place a heaping tablespoon of the sattu stuffing in the center of each disc, bring the edges together, pinch to seal, and gently roll again to a uniform thickness, removing any excess dough.

    Time: PT15M

13. Heat Tawa

    Place the tawa on medium heat and let it become hot (about 2‑3 minutes).

    Time: PT3M

    Temperature: medium

14. Cook Sattu Roti

    Place 4‑5 roti on the tawa, lower the flame to low, and cook for about 2 minutes until the surface shows light brown spots, then flip and cook the other side for another 2 minutes.

    Time: PT15M

    Temperature: low

15. Final Crisping

    Transfer the partially cooked roti onto a grill rack (jalee) placed over the flame and turn with tongs, cooking each side for about 30 seconds until crisp and golden.

    Time: PT5M

    Temperature: low

Nutrition Facts

Calories

300

Protein

8g

Carbohydrates

45g

Fat

10g

Fiber

5g

Ingredient Substitutions

• Instead of Boiled Potatoes: sweet potatoes
• Instead of Fresh Coriander: cilantro
• Instead of Onion: shallots
• Instead of Green Chili: jalapeno
• Instead of Black Salt: regular salt
• Instead of Kashmiri Chili Powder: paprika
• Instead of Tamarind Water: lemon juice
• Instead of Sattu (Roasted Chickpea Flour): besan (gram flour)
• Instead of Green Chili (for stuffing): red chili
• Instead of Fresh Coriander (for stuffing): cilantro
• Instead of Onion (for stuffing): shallot
• Instead of Garlic Cloves: garlic paste
• Instead of Achar Masala (Pickle Masala): any Indian pickle masala
• Instead of Lemon Juice: lime juice
• Instead of Mustard Oil: vegetable oil
• Instead of Whole Wheat Flour (Atta): all‑purpose flour

Equipment Needed

• Mixing Bowl
• Masher
• Knife
• Cutting Board
• Small Bowl
• Strainer
• Rolling Pin
• Tawa (Flat Skillet)
• Spatula
• Grill Rack (Jalee) (optional)
• Plate
• Spoon

Critical Steps — Do Not Skip

• Ensuring the dough is soft and not too stiff
• Sealing the stuffing inside the roti properly
• Cooking on low flame to avoid burning
• Final crisping with a grill rack for authentic crunch

Chef Tips from the Video

• Use cold‑pressed mustard oil for authentic pungent flavor.
• If you prefer a milder chutney, reduce the green chilies or substitute with bell pepper.
• Serve the sattu roti with a dollop of fresh curd or yogurt for extra tang.

Troubleshooting

Storage

Refrigerator: Chutney and stuffing keep 2‑3 days in airtight containers; cooked roti is best eaten fresh but can be stored 1 day.

Freezer: Stuffing freezes well for up to 1 month; reheat before using. Roti can be frozen for 1 month and reheated on a tawa.

Room temperature: Avoid leaving cooked roti at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spicy potato‑onion chutney a day ahead; it mellows nicely in the fridge.
• Stuffing can be made in advance and stored in an airtight container for up to 2 days.
• Dough can be kneaded, rested, and refrigerated overnight; bring to room temperature before rolling.

Frequently Asked Questions