Sattu Paratha Recipe
Sattu Paratha is a type of Indian chapattis relished popularly in the Bihar region. The sattu parantha is a popular recipe among Biharis. It can serve with chutney and bharta ( chokha made by aalo began and green spices. unique recipe from Chicken-e-pandit.
Sattu ka paratha
Sattu ka Paratha is quite similar as Litti (Litti chokha recipe), Actually the filling masala (made by sattu and other ingredients)
Sattu is a staple food of the north India region. The ingredient is known for its health especially it imparts strength to the body.
Gram flour in Hindi
Gram Flour in Hindi known as Sattu, which is made up of roasted chana (gram). Sattu Masala(for filling) is made with Sattu and ingredients like ginger, ajwain, etc and rolled into a regular parantha which can be rost on griddle afterward.
Ingredients for dough
Ingredients for Dough
- 1 cup whole wheat flour (roti ka atta)
- 1 tbsp oil
- ½ tsp salt
- ⅓ cup water to make a dough (use as needed)
Ingredients for Filling
Ingredients for Filling
- 1 ½ cup sattu, dailya, roasted chana flour
- 2 tbsp oil
- 1 ¼ tsp salt
- ½ tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1/8 tsp nigella seeds (kalonji)
- ½ tsp mango powder (amchoor)
- ¼ tsp red chili powder
- 1 tbsp green chili finely chopped
- ⅓ cup water to make crumbly dough (use as needed)
- 2 tbsp whole wheat flour (to roll the paratha)
- 2 tbsp oil (to cook the paratha)
Sattu ka Paratha Recipe
- Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.
- Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.
How to make sattu ka paratha
- Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
- Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
- Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
- Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
- After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.