Sattu Paratha Recipe with step by step photo - Sattu Paratha is Indian bread stuffed with spiced up sattu mixture. This is a traditional recipe of Bihar. This is a filling and tasty breakfast in winters. This North Indian cuisine is ideally served as a main dish with baingan ka bharta, curd and pickle or coriander chutney.

Sattu Paratha Recipe with step by step photo - Sattu Paratha is Indian bread stuffed with spiced up sattu mixture. This is a traditional recipe of Bihar. This is a filling and tasty breakfast in winters. This North Indian cuisine is ideally served as a main dish with baingan ka bharta, curd and pickle or coriander chutney.
About Sattu - Sattu is prepared by dry roasting Bengal gram (chana dal) and powdering it finely. It is similar in texture to besan, which is also made of Bengal gram dal, except that the dal is unroasted in this case. Sattu is darker in color than besan and can be eaten uncooked.
Sattu or powdered roasted grams is one of the healthiest food. Sattu is full of fibers, nutritious and healthy food. It’s quite energizing and filling too.
Sattu is also used to make another traditional recipe like litti and chokha and is also consumed as energy drink which helps keep our body fit and fine in this scorching heat. It’s packed with nutrients and tastes great.
Sattu can be easily available at any grocery store. However if you cannot get it near your house, you can easily prepare it home by grinding roasted chana dal to a fine powder.

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serves: 8
Author: Jyoti Singh

Ingredients:

For Dough

• Whole wheat flour - 3 cups
• Oil/ghee - 1 tbsp
• Salt - 1/4 tsp

For Stuffing

• Sattu (roasted chana dal powder) - 2 cups
• Garlic (finely chopped) - 5 cloves
• Onions (finely chopped) - 1 medium size
• Ginger (grated) - 1 tsp
• Green chilies (finely chopped) - 3-4
• Coriander leaves (chopped) - 1 tbsp
• Kalongi (nigella/mangraila/onion seeds) - 1 tsp
• Ajwain - 1 tsp
• Lemon juice- 1 tbsp
• Black pepper powder- 1/2 tsp
• Garam masala powder- 1/4 tsp
• Mango pickle masala- 1 tbsp
• Mustard oil - 1 tsp
• Salt - to taste
• Water- 2 tbsp (if required to mix well)

Other ingredients

• Oil or ghee - for shallow fry
• Whole wheat flour - for rolling

Method:

For Dough:

1. In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well. Add enough water and knead to make soft and smooth dough.

2. Grease your hand with a tbsp of oil or ghee and knead the dough well. Cover with damp cloth. Keep aside for 15 minutes.

For Stuffing: 

1. while the dough is resting, prepare the stuffing.

2. In a bowl take sattu. Add chopped onion, garlic, green chilies, grated ginger, garam masala powder, black pepper powder, mango pickle masala, lemon juice, ajwain, kalongi, mustard oil, salt and chopped coriander leaves. Add 1 to 2 tbsp of water and mix it.

3. Mix everything well, so that all spice powders uniformly mixed with the sattu. Sattu filling is ready.

How to proceed for Paratha:

1. Divide the dough into 8 equal parts and make balls out of it.

2. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle. Place one portion of sattu stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly so that stuffing does not come out.

4. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

5. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. Turn it and grease oil/ghee on it and shallow fry. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides. Remove from tawa.

6. Repeat this process with the remaining dough and stuffing to make parathas.

7. Serve sattu paratha hot with baigan bharta, aloo chokha, curd, pickle and cilantro chutney.



Sattu Paratha Recipe with step by step photo:

1. In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well. Add enough water and knead to make soft and smooth dough.

2. Grease your hand with a tbsp of oil or ghee and knead the dough well. Cover with damp cloth. Keep aside for 15 minutes.

3. In a bowl take sattu. Add chopped onion, garlic, green chilies, grated ginger, garam masala powder, black pepper powder, mango pickle masala, lemon juice, ajwain, kalongi, mustard oil, salt and chopped coriander leaves.

4. Add 1 to 2 tbsp of water and mix everything well, so that all spice powders uniformly mixed with the sattu.

5. Sattu filling is ready.

6. Divide the dough into 8 equal parts and make balls out of it.

7. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle.

8. Place one portion of sattu stuffing in the centre of the circle.

9.  Bring together all the sides in the centre and seal tightly so that stuffing does not come out.

10. Flatten the ball, sprinkle little dry flour and roll with a rolling pin

11.  Roll approximately six-inch in diameter circle.

12. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes.

13. Turn it.

14. Grease oil/ghee on it and shallow fry.

15. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides.

16. Remove from tawa. Sattu Paratha is ready to serve.

17. Serve sattu paratha hot with baigan bharta, aloo chokha, curd, pickle and cilantro chutney.