Kitne Aadmi Thay

There were two dark horses that year. Sushmita Sen and Renu Kumari. 
The expected contender of the Miss India crown was Aishwarya Rai, the more photogenic & popular model. But as Ash tripped on stage & gave the silliest possible answer to the final question, Sush stilletoed her way into the judges' heart with her poise & intelligent response.
                                                                                                                                                                                                          Everybody expected Anu to win the Queen of the Evening title in the Graduation ceremony that year. She was, by far, the smartest & most articulate girl in the batch. Unlike Ash, Anu fielded the judges' question wittily. But to everybody's surprise, Renu's included, it was a dark horse who clinched the title. Whether it was the metamorphosed plain- Jane- to-glamour-girl look   that won the panel's vote or the Gabbar joke, we will never know. 
Gabbar: Ab tera kya hoga Kalia?
Kalia: Sardar maine aapka namak khaya hai.
Gabbar: Ab goli kha.
That was the immortal Salim-Javed dialogue in Sholay. The Bhojpuri version goes:
Gabbar: Ab tohar ki hobey Kalia?
Kalia: Sardar hum tohaar namak khaile hain.
Gabbar : Ab sattu phank!
                                                                                                  Sattu is an integral part of a Bihari/Jharkhandi household. Also, of a Bengali, if they have breathed the Bihari air all their life. Sattu Parantha is a healthy substitute if you want a change from the regular aloo, gobi.

                                                                                                        Ingredients

The Cover:

1. 2 cups aata(wheat flour)

2. 1/4 tsp salt
3. 1 cup water
The Filling:
1. 3/4-1 cup sattu[makes 7-8parathas]
2. 1tbsp chopped onion
3. 1tsp chopped green chillies
4. 1/2 tsp ajwain
5. 2 tsp mustard oil
6. 1tsp lemon juice/ any pickle masala
7. Salt- to taste
8. 1-2 tbsp water
The Parantha:

1. Refined Oil/ghee - to shallow fry  

Method:

1. Knead aata into a smooth dough & keep aside.

2. Prepare filling by mixing all the ingredients together.

3. Make equal sized balls of the filling so that you are not left with extra sattu/aata at the end.

4. Fill the sattu mixture into aata balls & roll out like any stuffed parantha.

5. Shallow fry both sides till  golden brown.  

Serve hot with pickle/raita/curry. 

You may not be wearing the crown but you are the Kitchen Queen, Lady! It's your choice :)