Sattu Paratha is a delicious and nutritious stuffed flatbread popular in the Indian states of Bihar, Jharkhand, and Uttar Pradesh. It is made with sattu (roasted gram flour) and various spices, creating a savory filling wrapped in a whole wheat dough.
Here’s how to prepare it:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 tablespoon oil or ghee
- A pinch of salt
- Water (as needed for kneading)
For the Filling:
- 1 cup sattu (roasted gram flour)
- 2 tablespoons finely chopped onions
- 1-2 green chilies, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves
- 1 teaspoon ajwain (carom seeds)
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- 1 teaspoon kalonji (nigella seeds) - optional
- 1/2 teaspoon mustard oil (for flavor) - optional
- 1 teaspoon lemon juice or amchur (dry mango powder)
- Salt to taste
- Water (as needed to bind the filling)
For Cooking:
- Ghee or oil (for frying the parathas)
Instructions:
- In a mixing bowl, combine whole wheat flour, oil or ghee, and a pinch of salt. Gradually add water and knead to form a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes.
- Prepare the Filling:
- In another bowl, mix sattu with finely chopped onions, green chilies, coriander leaves, ajwain, kalonji (if using), mustard oil (if using), lemon juice or amchur, and salt.
- Add a small amount of water, a little at a time, and mix until the sattu mixture is slightly moist and holds together when pressed. Be careful not to add too much water; the filling should be crumbly but able to hold shape.
- Stuff the Parathas:
- Divide the dough into equal-sized balls (about the size of a golf ball). Flatten each ball slightly and make a depression in the center.
- Place a spoonful of the sattu filling in the center of the flattened dough.
- Bring the edges of the dough together to seal the filling inside, pinching off any excess dough at the top. Gently flatten the stuffed dough ball.
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- Dust the stuffed dough ball with some dry flour. Using a rolling pin, gently roll it out into a circle about 6-8 inches in diameter. Be careful not to apply too much pressure to avoid the filling from spilling out.
- Cook the Parathas:
- Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa.
- Cook for about 1-2 minutes on one side until light brown spots appear. Flip the paratha and apply ghee or oil on the cooked side.
- Flip again and apply ghee or oil on the other side. Press gently with a spatula to ensure even cooking.
- Cook until both sides are golden brown and crispy. Remove from the tawa and keep warm.
- Serve Sattu Paratha hot with yogurt, pickle, or a side of fresh green chutney. It also pairs well with a simple potato curry or raita.
Additional Tips:
- Adjusting Spice: You can adjust the amount of green chilies and other spices according to your taste preference.
- Storage: Sattu parathas can be stored in an airtight container in the refrigerator for a couple of days and reheated on a tawa before serving.
Sattu Paratha is a wholesome and flavorful dish that is perfect for breakfast, lunch, or dinner. Enjoy this traditional Indian flatbread with your favorite accompaniments
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