TAKING THE MOST beloved sattu from North India, chef Ajit Tewari with roots in Bihar and Jharkhand, added his own tadka. Now the chef, who has 18 years ofculinary experience, makes lip-smacking Makhuni that can be paired well with smoked baingan ka bharta. Also, check out the flavourful and spicy Tawa Wali Chatpatti Machhli served with sweet and sour grilled fruit chaat.
Tawa Wali Chatpatti Machhli And Phalo Ke Chaat Ke Saath
Ingredients: 500 gm fish | 1/2 teaspoon ajwain seeds | 1 teaspoon ginger | 1 tea- spoon red chilli powder | 2 teaspoon garlic paste | 2 teaspoon chopped coriander leaves | 2 spoon cumin powder | 4 green chilli paste | 1 1/2 teaspoon coriander powder | 1 tablespoon cut into strips ginger | Salt as required | 1/2 teaspoon gram masala powder | 1/2 tablespoon turmeric | Curry leaf | 1 no lemon juice | Red chilli paste | Rice flour | Gram flour | Mustard oil | Chaat masala | Black salt | Fruit for fruit chaat | Apple 1⁄2 no | Banana 1⁄2 no | Plum 1⁄2 no | Chikoo 1⁄2 no | Sauth ki chutney/ honey 1tsp | Chaat masala 1⁄4 tsp | Lemon juice 1⁄2 spoon | Black salt to taste
Method: Wash and pat dry the fish. Then cut into large pieces and set aside. Take a bowl, mix all ingredients and prepare marinade. Marinate fish in marinade and keep in freeze for 20 min. Put griddle on flame and heat hot plate, season hot plate with mustard oil, grill the marinated fish and cook it from both sides at medium flame that it should get cooked properly and not get burnt, basting the fish with mustard oil in between while cooking.
For fruit chaat: Cut fruits in cubes, marinate with salt and butter and put it on hot plate to grill. After grilling, toss it with sauth ki chutney, lemon juice, chaat masala.
Makhuni
Ingredients: 1 cup sattu | 2 whole green chilies, finely chopped | 4 cloves of garlic, finely chopped | 1 inch ginger, finely chopped | 1/2 cup(s) fresh cilantro leaves, finely chopped | 1/2 teaspoon (s) mangrella (onion seeds) | 1 teaspoon (s) ajwain | 2 teaspoon(s) lemon juice | 2 tablespoon(s) mustard | 2 tablespoon (s) mircha achar masala (fillings from red chili pickle) | makhuni (Stuffed Sattu Paratha)
Method: Mix all the filling ingredients with sattu together nicely. Add 1⁄4 to 1⁄2 cup water to make the stuffing moist and easy to fill. Make dough with 11⁄2 cup of wheat flour. The dough should be soft but not too soft. Keep covered for 15 minutes. Take a small amount of dough like the amount you take to make roti. Dust with dry atta and make a small disc with hand, then take about 2 tsp of the stuffing and put in the middle of the dough disc. Press the sattu stuffing a little with finger and close the dough from all sides so the stuffing does not come out of the dough. Now press this lightly with your palm, dust with dry flour and with the help of rolling pin make round paratha. Heat a tawa and cook the parantha first on both the sides, then add ghee or oil and cook until crispy on both the sides.
— FK