Sattu Paratha

Sattu Paratha is a wholesome and rustic stuffed flatbread from Bihar, known for its high protein content and earthy flavors. Made with roasted Bengal gram flour (sattu) and spices, it’s a perfect breakfast or lunch option, especially during summers, as sattu is naturally cooling and nourishing. Serve it with curd, pickle, or green chutney for a complete traditional meal.

Ingredients:

For the Dough:

• Whole wheat flour – 2 cups

• Salt – ½ tsp

• Shalimar's Sunflower Oil – 1 tbsp

• Water – as needed (to knead the dough)

For the Filling:

• Sattu (roasted gram flour) – 1 cup

• Finely chopped onion – 1 medium

• Garlic – 3-4 cloves, finely chopped

• Green chilies – 1-2, finely chopped

• Ginger – 1 tsp, grated

• Ajwain (carom seeds) – ½ tsp

• Shalimar's Mustard oil – 1 tbsp (adds authentic flavor)

• Lemon juice – 1 tbsp or pickle masala – 1 tsp

• Fresh coriander leaves – 2 tbsp, chopped

• Salt – to taste

• Water – 2-3 tbsp (to moisten the filling)

For Cooking:

• Ghee or Shalimar's Sunflower oil – for frying parathas

  
  

Method:

Step 1: Prepare the Dough

1. In a mixing bowl, add whole wheat flour and salt.

2. Drizzle in the oil and mix well.

3. Add water gradually and knead into a soft, pliable dough.

4. Cover with a damp cloth and let it rest for 20–30 minutes.

Step 2: Prepare the Sattu Filling

1. In a separate bowl, mix sattu with onion, garlic, green chilies, ginger, ajwain, mustard oil, lemon juice or pickle masala, coriander leaves, and salt.

2. Add 2–3 tbsp water to make the mixture just moist enough to hold shape but not sticky. Mix well.

Step 3: Stuff and Roll the Parathas

1. Divide the dough into equal-sized balls.

2. Roll out one ball into a small disc.

3. Place 2–3 tablespoons of the sattu filling in the center.

4. Bring the edges together to seal the stuffing inside.

5. Gently roll it out into a paratha (approx. 6–7 inches), dusting with dry flour if needed.

Step 4: Cook the Parathas

1. Heat a tawa or griddle on medium flame.

2. Place the paratha on the hot tawa.

3. Cook one side till light golden spots appear, then flip.

4. Apply ghee or oil on both sides and cook till golden and crisp.

5. Repeat for the remaining dough and filling.

Serving Suggestion:

Serve hot Sattu Parathas with chilled curd, mango pickle, or coriander-mint chutney.

Tip: Mustard oil is key to authentic flavor don’t skip it! For a spicier kick, add a pinch of red chili powder or pickle masala to the filling.

-Recipe & Picture Courtesy: Susmita Mitra