Sattu Paratha / Traditional Bihari Sattu Paratha
I have never been to Bihar, but I have a huge gang of Bihari friends. One of my Bihari friends actually introduced me to this very delicious traditional Bihari dish named, Sattu Paratha. Since then, I have been preparing this dish often and I just love it. Sattu is nothing but fried chickpea flour and Paratha is Indian flat bread. This is prepared by stuffing sattu mixed with spices in whole wheat flour paratha and fried on Tawa (flat pan).
This is a great and wholesome breakfast option and is typically served with dahi (yogurt) or Baingan ka Bharta (mashed roasted eggplant) – I love the later much. High in nutrition value, Sattu is a great source of fiber and is excellent for digestion. In many parts of India, Sattu is used as a summer cooler as it is believed to keep the body cool and boosts the energy level.
Sattu Paratha or Sattu ka Paratha, as you call it, is easy yet tricky to prepare. Unlike other paratha, here the stuffing is dry and hence, the rolling need to be done very carefully to avoid tearing. Although, many people make it with wet stuffing, but, dry stuffing has its own taste which is simply awesome. Also, as this paratha is made with whole wheat flour, this is indeed a super healthy option for breakfast or any other meal. Here’s the recipe for you all.
For The Stuffing:
- 1 cup sattu
- 1/2 onion, finely chopped
- 2 green chillies, finely chopped
- 5 garlic cloves, minced
- 1 tea-spoon grated ginger
- 1/2 tea-spoon salt
- 1 tea-spoon pickle oil (any pickle)
For The Dough:
- 2 cup whole wheat flour (atta)
- 1/2 tea-spoon cumin seeds
- 1/2 tea-spoon salt
- 1 table-spoon ghee
- warm water (as needed to knead a smooth dough)
For Frying Paratha:
- ghee (as required for frying)
- Properly mix all the ingredients mentioned in For The Stuffing section and keep aside.
- Mix all the ingredients mentioned in For The Dough section and knead a smooth dough.
- Cut out rather big balls from the dough and roll out to make small parathas. Stuff them with the dry stuffing.
- Enfold the fillings and make flat balls.
- Sprinkle flour and roll them out again to make parathas. The rolling need to be done very carefully.
- Heat a tawa and cook both the sides of the parathas. Rub little ghee on both the sides and fry till they turn light golden brown.
- Your fluffy and yummy Sattu Paratha is ready to be served now.
I always serve Sattu Paratha with Baingan ka Bharta. If you want, you can serve it with yogurt or mango pickle. This is tasty, healthy and wholesome and having Sattu Paratha in breakfast is definitely a great way to start the day.
Enjoy this Bihari delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!