Sattu Ka Paratha
Veg
Whole-wheat flatbread stuffed with a filling of roasted gram flour (sattu) mixed with mustard oil, raw onion, garlic, green chilli, carom seeds, and pickled mango — pan-fried with ghee until crisp and golden. A sustaining Bihari breakfast and lunch staple, eaten with achar and a dollop of fresh yogurt.
Cuisines
Bihari
Jharkhand
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | sattu (roasted gram flour) |
| 1 small | onion, finely chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | nigella seeds (kalonji) |
| 1 teaspoon | green chili, finely chopped |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | lemon juice |
| — | salt to taste |
| — | water as needed |
| — | ghee or oil for cooking |
Instructions
- 1 In a bowl, mix the whole wheat flour with a pinch of salt and water to knead into a soft dough. Cover and let it rest for 15 minutes.
- 2 In another bowl, combine sattu, chopped onion, coriander leaves, carom seeds, nigella seeds, green chili, grated ginger, lemon juice, and salt. Mix well to form the filling.
- 3 Divide the dough into equal portions and roll each into a ball.
- 4 Flatten a dough ball and place a spoonful of the sattu filling in the center.
- 5 Bring the edges together to seal the filling inside and gently flatten it again.
- 6 Roll the filled dough into a paratha, being careful not to let the filling spill out.
- 7 Heat a tawa or skillet over medium heat and place the rolled paratha on it.
- 8 Cook for a minute and then flip. Apply ghee or oil on both sides and cook until golden brown and crisp.
- 9 Repeat with the remaining dough and filling.
- 10 Serve hot with yogurt or pickle.
Tips
Ensure the dough is soft and pliable to make rolling easier. Adjust the spice level in the filling to your taste.