Traditional Sattu Paratha Recipe

Name: Traditional Sattu Paratha Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups/240 grams whole wheat flour ((atta)); ½ tsp salt; 1 tsp oil (any neutral oil); ½ cup water (– or add as needed); 1 cup/130 grams roasted black chickpea flour ((sattu)); ½ cup onion (– finely chopped); 1 tsp ginger (– finely chopped); 1 tsp or 2 green chillies (– finely chopped); 3 tbsp coriander leaves (– chopped); 1 tbsp lemon juice (or dry mango powder (amchur)); ½ tsp carom seeds ((ajwain)); ½ tsp nigella seeds ((kalonji)); 2 tbsp mustard oil (or mango pickle oil); 2 tbsp pickle masala (from mango pickle); salt (as required); 1–2 tbsp water (– to bind stuffing); ghee (or oil as needed); 1 teaspoon or 2 to 3 small to medium garlic (– finely chopped)

By Dassana Amit · VegrecipesofindiaPublic

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Sattu Paratha is a traditional stuffed flatbread from Bihar made with whole wheat dough and a flavorful filling of sattu (roasted black chana flour). The stuffing is flavored with onions, herbs, spices, mustard oil and pickle masala for a tangy taste. Unlike many stuffed parathas, the filling requires no cooking and comes together quickly. Serve these wholesome parathas hot with pickle, curd or chutney.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 8

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This recipe was taken from Traditional Sattu Paratha Recipe · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

2cups/240 grams whole wheat flour ((atta))
0.5 tspsalt
1 tspoil (any neutral oil)
0.5 cupwater (– or add as needed)
1cup/130 grams roasted black chickpea flour ((sattu))
0.5 cuponion (– finely chopped)
1 tspginger (– finely chopped)
1 tspor 2 green chillies (– finely chopped)
3 tbspcoriander leaves (– chopped)
1 tbsplemon juice (or dry mango powder (amchur))
0.5 tspcarom seeds ((ajwain))
0.5 tspnigella seeds ((kalonji))
2 tbspmustard oil (or mango pickle oil)
2 tbsppickle masala (from mango pickle)
—salt (as required)
1–2 tbspwater (– to bind stuffing)
—ghee (or oil as needed)
—1 teaspoon or 2 to 3 small to medium garlic (– finely chopped)

Steps

1
Mix the flour, salt and oil in a bowl.
2
Add water and knead into a soft, pliable and smooth dough. You can add less or more water as needed.
3
Cover and rest the dough for 20 to 30 minutes.
4
Combine the sattu flour, onions, ginger, garlic, green chilies, coriander leaves, carom seeds, nigella seeds, pickle masala, mustard oil, lemon juice and salt in a bowl.
5
Mix very well.
6
Sprinkle water gradually and mix until the stuffing becomes slightly moist and holds together when pressed.
7
Portion the dough into medium-sized balls.
8
Dust a dough ball lightly with flour on all sides.
9
Using a rolling pin, roll it into a circle about 4 to 5 inches in diameter.
10
Place 2 to 3 tablespoons of the sattu stuffing in the center.
11
Bring the edges together towards the center, covering the stuffing completely. Pinch the edges together at the top and seal well.
12
Press or flatten the sealed top gently.
13
Dust lightly with flour and roll evenly into a paratha, taking care not to press too hard. Small cracks on the surface are fine.
14
Place the rolled sattu ka paratha on a hot tawa.
15
Cook until the underside is lightly cooked and you see a few bubbles on the surface.
16
Flip and spread some ghee or oil on the cooked side.
17
Turn over and spread ghee or oil on the second side.
18
Flip again and cook until golden spots appear on both sides and the paratha is cooked through. Press the edges gently with a spatula to ensure even cooking.
19
Once roasted well, serve sattu paratha hot or warm.
20
Similarly repeat with the remaining dough and stuffing to make more parathas.
21
Serve Sattu Paratha hot or warm with mango pickle, green chutney or curd.
22
For a traditional Bihari-style meal, pair it with aloo chokha, tomato chokha or baingan chokha.
23
Refrigerate leftover parathas for up to 1 day.
24
Reheat on a tawa until warm before serving. If making for travel, skip the onions.

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Per portion

Calories: ~39.2 kcal
Protein: ~0.1 g
Fat: ~3.9 g
Carbs: ~1.1 g
Fiber: ~0.2 g
Sodium: ~145.9 mg

6 ingredients still need USDA food links. salt (as required), 1 teaspoon or 2 to 3 small to medium garlic (– finely chopped) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

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