Bihari Chicken Curry, Sattu Paratha and Dhania Chutney

Ingredients

• 2 cup Atta (Whole wheat flour)
• 0.5 tsp Salt (For the dough)
• 1 tsp Vegetable Oil (For the dough)
• 1 cup Water (For kneading, use as needed)
• 1.5 cup Sattu (Roasted gram flour)
• 1 medium Onion (Finely chopped)
• 4 clove Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 piece Green Chilli (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Chopped)
• 1 tsp Ajwain (Carom seeds)
• 1 tsp Kalonji (Nigella seeds)
• 2 tbsp Mustard Oil (For the authentic pungent flavor)
• 1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
• 2 tbsp Lemon Juice (Freshly squeezed)
• 4 tbsp Ghee (For cooking the parathas)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Make the Sattu Filling

   • In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
   • Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
   • Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
   • Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.

Ingredients

• 100 g Coriander Leaves (one large bunch, with tender stems)
• 3 pcs Green Chili (adjust to your spice preference)
• 1 inch Ginger (peeled and roughly chopped)
• 3 cloves Garlic (peeled)
• 2 tbsp Roasted Gram Dal (also known as pottukadalai or dalia)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 3 tbsp Cold Water (as needed for grinding)

Instructions

1. 1

   Prepare the Coriander (3 minutes)

   • Thoroughly wash the coriander bunch under running water. For best results, soak it in a large bowl of water for a few minutes to allow any grit to settle at the bottom.
   • Drain the water and roughly chop the coriander leaves along with their tender stems, which are full of flavor.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the chopped coriander, green chilies (stems removed), peeled ginger, garlic cloves, roasted gram dal, cumin seeds, salt, sugar (if using), and lemon juice into a high-speed blender or grinder jar.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Blend the ingredients on high speed, starting without any water. You may need to scrape down the sides of the jar once or twice.
   • Add 1 tablespoon of cold water at a time, only if necessary, to help the blades move and achieve a smooth, thick paste. Using cold water is crucial for preserving the chutney's vibrant green color.
4. 4

   Final Adjustments and Serving (1 minute)

   • Once smooth, taste the chutney and adjust the seasoning. Add more salt for savoriness, lemon juice for tang, or a small piece of green chili for more heat if desired. Blend for a few more seconds to incorporate.