Makuni

Makuni  i.e. sattu stuffed sattu paratha,  is a very popular breakfast in Bihar, though eaten at dinner time as well.  The ingredients for Makuni are more or less  the same as that of Sattu ki Litti. The difference lies in its shape and  the method of cooking. While litti is round in shape like a ball, makuni is exactly like any stuffed paratha. Litti is  directly roasted on fire. Makuni is fried on a tawa. Further,  while ghee is added to the litti after roasting, it is added to makuni while cooking itself like parathas.

Ingredient

Ingredients & stuffing

  1. Atta    3 cups      
  2. Chane ks sattu     1 cup
  3. Onion finely chopped 
  4. Chopped green chilies
  5. Garlic finely chopped
  6. Ginger finely chopped
  7. Red Chili Pickle
  8. Amchur powder
  9. Kalaunji
  10. Ajawain
  11. Mustard oil
  12. Salt to taste

Preparing the filling

1. Take  one  cup of Chane ka sattu in a bowl.
2. Mix the finely chopped onion, garlic, ginger, green chilies , Kalaunji, ajawain,   some seasoned red chili pickle and one tea spoon of lime juice or amchur into the Sattu. Add one spoon of mustard oil and salt according to taste.
3. Add two to three spoons of   water to moisten the Sattu.
4. Rub the mixture well with your palm  to give a consist mixed sattu powder.

Making the Makuni 

1. Knead atta in a bowl to a slightly harder consistency than  for rotis.
2. Make  atta balls of slightly bigger size than usual roti  balls  and give it the shape of a cup with your fingers. The thickness of the cup should be about twice that for rotis.
3. Put one to two spoons of sattu into the atta cup depending on the size of the cup.
4. Seal the mouth firmly using your fingers and give it a round shape.
5. Flatten the ball with your palms and spread it with a rolling pin.

Raw makuni

The Makuni  is now ready for frying.

Cooking

1. Put a tawa or a shallow but heavy bottom frying pan on medium fire.
2. When the tawa/frying pan becomes hot put the Makuni on the tawa/ frying pan and cook till almost done.
3.Apply  some  vegetable oil ( ghee is better) on the  tawa/frying pan.
4. Fry the Makuni one by one on both sides till golden brown.

Ready to serve

Serve steaming hot with  bhartas, curd and pickles.

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