Sattu Paratha recipe with step by step photos. These shallow fried flat breads are a speciality of the Bihar region where the paratha is stuffed with a mildly spiced roasted gram flour filling that makes a great breakfast option.
Sattu is more popular in Bihar but is now becoming recognised as a nutritious health food across India for its health benefits. Sattu flour is nothing but roasted chana dal flour and can be eaten raw. It is not the same as “Besan”.
Sattu flour is available nowadays in shops but if you cannot find them, then you can always make some right in your own home by grinding some roasted gram dal aka chutney dal.
I never knew that you can actually make a paratha with a flour for stuffing until I had them in my friend J’s house several years ago.
I was sold to the taste and this is her mom’s recipe. I really love watching her make parathas.
Not only that, you get to make parathas even when you do not happen to have veggies sitting in your fridge. How much more convenient can this get?
Our Favorite Video:
Oh!!! and before I dive into the recipe, I have a good news to share with you all. I’m so happy to announce that I’m collaborating with 24 Mantra Organic, known for their healthy, organic and pesticide free products.
You will see me sharing a recipe using their products every week on the same day here in the blog. I’m also creating a new category by the name “Organic-Mantras” under which all these recipes will get summarised to help searching easier in future.
Importance of Organic Living:
Organic living is not a new concept but it’s a way of life followed by our ancestors. More and more of us are nowadays in search of organic products as it is a key to promote health and overall wellbeing of our body.
Organic Living helps to forge a strong community and a clean environment that is not littered with chemicals and pesticides which pose a threat to the natural way of human development.
Why you should start eating Organic?
- You get to eat only the naturally grown food, not the pesticides and chemicals that comes along with it.
- Your total family’s health comes under a natural protective shield and is free from diseases.
- Your food actually tastes much better, cooks faster and more nutritious.
- You are laying down a stronger foundation for a healthier and environment friendly future generation.
And 24 Mantra Organic is making sure of that, with their healthier farming practices and processes and I’m so happy to say that they are sponsoring the ingredients for this post.
Sattu Paratha Recipe with stepwise photos:
1. Make a soft pliant dough by mixing whole wheat flour, salt and water. In a mixie jar, add ginger, garlic, green chilies, mango pickle and pulse to a coarse paste.
2. Take Organic sattu flour in a mixing bowl. Add salt, ajwain, coarsely ground paste, and other ingredients for the stuffing and mix well. If you do not have pickle oil on hand, use sesame oil instead.
3. Add water little by little and make a soft dough. Divide equally into 6 portions and make each portion into a ball and keep aside.
4. Make a disc and shape into a cup from the paratha dough and place the stuffing ball inside it.
5. Close and pinch the seams together and once again roll into a soft ball between your palms.
6. With the help of a rolling board, roll into an 8 inch shaped paratha.
7. Heat a tawa and cook both sides flipping in between and drizzling oil all around till it is well browned on spots.
8. Sattu Paratha is ready. Serve with pickles, curds or any dry veg curry of your choice.
You can also check out Mooli Paratha, Methi Roti and Ceylon chana parotta
Sattu Paratha Recipe details as below:
Sattu Paratha Recipe
Ingredients
For the Paratha:
- Whole wheat flour - 2 cups
- Salt - to taste
- Water - to knead
- Oil - to cook
For the Stuffing:
- Sattu flour - 1 cup
- Onion (chopped) - 1/4 cup
- Ajwain - 1/2 tsp
- Salt - to taste
- Green chilies - 3
- Ginger - 1/2 inch piece
- Garlic - 4 cloves
- Lemon juice - 1 tsp
- Mango pickle piece - 2 nos or Amchur powder - 1 tsp
- Pickle Oil or Sesame oil - 2 tsp
- Coriander leaves (chopped) - 3 tsp
Instructions
For the Paratha:
- In a wide bowl, add whole wheat flour, salt and mix well.
- Add water little by little and knead into a soft dough.
- Close the bowl with a lid and let the dough rest for 30 mins.
For the Stuffing:
- In a mixie jar, add ginger, garlic, green chilies, mango pickle and pulse to a coarse paste.
- Take sattu flour in a mixing bowl. Add salt, ajwain and mix well.
- Add the coarsely ground paste, chopped onions, pickle oil, lemon juice, coriander leaves and mix with your finger tips till it resembles like bread crumbs.
- Add water little by little and make a soft dough.
- Divide equally into 6 portions and make each portion into a ball and keep aside.
How to make Sattu Paratha:
- Divide the paratha dough equally into 6 portions and make each portion into a ball.
- Take a ball and gently flatten between your palm and shape into a cup.
- Place a sattu stuffing ball into the cup and bring the edges together and pinching the seams.
- Once again make a ball. Follow the same and make 5 more stuffed balls.
- Place the stuffed ball on a rolling board and using flour for dusting, roll into a disc using a rolling pin to form an 8 inch dia.
How to cook Sattu Paratha:
- Heat a tawa or a griddle. When its hot, place a rolled out paratha and cook over medium heat.
- After a few seconds, drizzle few drops of oil all around the paratha and cook till few spots on top puff up.
- Flip it and cook the other side after drizzling few more drops of oil around till its lightly browned.
- Follow the steps till all the parathas are cooked.
- Serve this Organic Sattu Paratha hot with pickle, curds or any vegetable curry of your choice.
Ah! So Sattu is roasted chana dal flour! That is so interesting, I never knew it… It is always good to be learning something new everyday… 🙂 The parathas look delicious and filling… lovely recipe…
Yes Rafeeda, Sattu flour is nothing but roasted chana dal flour. Its there in your kitchen itself. So now you do not need an excuse of non availability to make off these parathas.