Sattu ka Paratha Recipe: Delicious Indian Flatbread Made with Roasted Gram Flour
Sattu ka Paratha is a traditional Indian flatbread originating from the states of Bihar and Odisha. This nutritious dish is made with roasted chana dal flour, known as sattu, which is rich in protein, fibre, and various essential minerals. The sattu filling is mixed with spices, herbs, and onions, then stuffed inside a whole wheat dough and cooked on a tawa. This paratha is an excellent source of sustained energy and is often served with a simple raita or plain yogurt, making it a delightful and healthy meal option.
Details
| Course | Main Course |
|---|---|
| Cuisine from which Indian State or country | Bihari and Odia cuisine, India |
| Servings | 8-10 parathas |
| Preparation time | 30 minutes |
| Cooking time | 20-25 minutes |
| Calories | Approximately 413 calories per 100g of sattu (varies with filling and dough) |
Ingredients
| For the dough: | |
|---|---|
| 2 cups whole wheat flour (atta) | |
| 1 tsp red chili powder | |
| 1 tsp ajwain (omam) | |
| Salt as needed | |
| Water to knead the dough | |
| 1 tsp oil | |
| Ghee for making the parathas | |
| Dry atta for dusting | |
| For the Sattu filling: | |
| 1 cup sattu flour | |
| 1 tbsp finely chopped garlic | |
| 2 green chilis finely chopped | |
| 1 tsp red chili powder | |
| 1 big onion finely chopped | |
| Salt as needed | |
| 1 lemon (juice) | |
| ¼ cup finely chopped coriander leaves | |
| 1 tbsp oil | |
| 1-2 tbsp water if needed |
Method
- In a bowl, add 2 cups of whole wheat flour. Now add 1 tsp red chili powder, 1 tsp ajwain, and salt. Add water and knead into a soft dough. Smear 1 tsp of oil, cover, and rest for 15 minutes.
- In another bowl, add 1 cup of sattu flour. Add 1 tbsp finely chopped garlic, chopped green chilis, red chili powder, 1 finely chopped onion, salt, lemon juice, coriander leaves, and 1 tbsp of oil. Mix everything well.
- Make equal-sized dough balls of the kneaded wheat flour. Dust them with dry flour and roll into small discs.
- Place 1.5 tbsp of the sattu filling in the center of each disc. Cover it well and seal properly. Dust with dry flour and roll into medium-thin parathas.
- Grease a tawa and place the paratha on it. Cook on both sides until golden brown. Smear with ghee or oil.
- Once cooked, take the paratha out from the pan and repeat the process for the remaining dough and filling.
Special Note
Sattu ka Paratha holds a special place in the culinary traditions of Bihar and Odisha, where it is often served as a nutritious and filling meal. The use of roasted chana dal flour not only adds a unique flavor but also provides a boost of protein and fiber, making it an excellent choice for vegetarians. I have always enjoyed making and eating these parathas, especially when served with a simple raita or a side of baingan ka bharta, which complements its flavours perfectly.
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