For Lehsun imli chutney: Peeled garlic pods - 10 nos
oil - 1 tbl spn
Imli pulp - 1/2 cup
Dry ginger powder - 2 tsp
Roasted cumin - 2 tsp
Salt - 1/2 tsp
Sugar - 1 1/2 tbl spn
Red chilly powder - 2 tsp
For the sattu Parantha. Using whole wheat flour, a pinch of salt and water enough to knead stiff dough and keep aside. After 10 minutes make pedas and keep aside.
For the stuffing combine sattu with chopped chilly, onions, ginger, roasted jeera, salt, lem-on juice, green coriander and a few drops of water. Now place this stuffing in the centre of the pedas and carefully seal it. (As you would do for any stuffed Parantha).
Roll out and cook the roti on both sides using oil.
For the chutney heat oil in a pan and add the garlic. Sautetill brown and then remove along with the oil and it to the tamarind paste. Puree them together.
Heat a pan and add the paste. Add 1/2 cup of water and add rest of the ingredients. Cook on slow flame till it thickens. Serve with hot sattu Paranthas.
Sattu is very high on fiber and is known to keep off the heat. It is widely eaten in UP and Bihar which faces a very fierce summer.