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.
- Atta 3 cups
- Chane ks sattu 1 cup
- Onion finely chopped
- Chopped green chilies
- Garlic finely chopped
- Ginger finely chopped
- Red Chili Pickle
- Amchur powder
- Mustard oil
- 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.
The Makuni is now ready for frying.
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.
Serve steaming hot with bhartas, curd and pickles.