Mutton Tash, Sattu Paratha and Tomato 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

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.