Sattu Paratha (Roasted Chana Flour Stuffed Flatbread)

Sattu Paratha is a traditional stuffed flatbread from Bihar made with whole wheat dough and a flavorful filling of sattu (roasted chana flour), spices, herbs and mustard oil. Unlike many stuffed parathas, the filling does not require any cooking and comes together quickly. These wholesome parathas pair well with pickle, curd or chutney and can be enjoyed for breakfast, lunch or while traveling.

About Sattu Paratha

During my visits to Gaya in Bihar, a state in eastern India, I enjoyed many local delicacies and Sattu Paratha was one of them. Though I have known about sattu and Sattu Paratha for many years and often make Sattu Drink and Sattu Laddu at home, these stuffed parathas remain one of my favorites.

Sattu is a flour made by grinding roasted black chickpeas, also known as Bengal gram or Kala Chana, along with their skins. It has been a staple ingredient in Bihar, Jharkhand and parts of eastern Uttar Pradesh for generations.

It is commonly used to make drinks, stuffed breads, Litti and other traditional dishes. Since the gram is roasted before grinding, sattu has a nutty flavor and does not need any cooking before use.

One of the reasons I like making Sattu Paratha is that the stuffing comes together quickly. There is no need to cook lentils or vegetables beforehand.

Unlike Dal Paratha, where the Chana Dal needs to be cooked, or Aloo Paratha, Gobi Paratha and Mooli Paratha that require preparing vegetables, the filling here is simply mixed in a bowl similar to making Paneer Paratha.

The stuffing is made with sattu flour, onions, ginger, garlic, green chilies, coriander leaves and spices. A little water is added to bind everything together.

The distinct flavor in Sattu ka Paratha comes from nigella seeds, carom seeds, mustard oil and pickle masala. These four ingredients give the stuffing its traditional authentic taste.

For the pickle masala, use the masala from a North Indian Mango Pickle, which is what I used here. Store-bought dry mango pickle masala also works well.

You can also use some of the pickle oil along with the masala. If you do not have pickle oil, mustard oil is the best substitute.

This recipe can be made easily without onions and garlic. The spices, pickle masala and mustard oil still give plenty of flavor to the filling.

Sattu ka Paratha is filling, easy to pack and stays good for a few hours, making it suitable for travel and lunch boxes.

You may also like Thekua, a popular traditional sweet from Bihar and Jharkhand often prepared during festivals and special occasions.

How to Make Sattu Paratha (Stepwise)

Make Dough

1. Take 2 cups whole wheat flour, ½ teaspoon salt and 1 teaspoon oil in a mixing bowl.

2. Mix well. Add ½ cup water or as needed and knead to a soft, pliable and smooth dough.

Cover the dough and let it rest for 20 to 30 minutes.

Prepare Sattu Stuffing

3. In a mixing bowl, take 1 cup sattu (130 grams).

4. Add the following ingredients:

• ½ cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped green chilies
• 3 tablespoons chopped coriander leaves

5. Add the whole spices:

• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon nigella seeds (kalonji)

6. Add the below listed ingredients:

• 2 tablespoons mango pickle masala – from mango pickle
• 1 tablespoon lemon juice or dry mango powder
• 2 tablespoons mustard oil or mango pickle oil
• salt as required

7. Mix everything thoroughly. Sprinkle 1 to 2 tablespoons water little by little while mixing.

The mixture should be slightly moist and crumbly. When pressed between your fingers, it should hold together but should not become wet or sticky.

Note: Taste the stuffing and adjust the seasonings if needed. A good sattu stuffing should taste vibrant, tangy and robust, with the mustard oil and pickle masala immediately announcing their presence. If the flavor feels too bold when tasted on its own, that is exactly how it should be before cooking.

Tip: The water helps bind the sattu mixture, making it moist and easier to stuff while preventing the filling from becoming dry or crumbly.

First Method (Easy Method)

8. Make medium-sized balls from the dough. Dust one dough ball with flour.

9. Roll it to a circle measuring about 4 to 5 inches.

10. Spread or brush oil or ghee on the rolled dough.

11. Place 2 to 3 tablespoons of stuffing in the center.

12. Bring the edges together and seal them well.

13. Press or flatten the tapered top of the sealed dough. Dust lightly with flour.

14. Gently roll into an 8-inch paratha. Roll evenly without pressing too hard. Small cracks on the surface are fine.

Second Method (Traditional Method)

15. Dust a dough ball with flour and flatten it with your fingers.

16. Gently press and thin the edges while rotating the dough, shaping it into a small bowl or cup. Keep the center slightly thicker than the edges so that it can hold the stuffing well.

Place 2 to 3 tablespoons of the sattu stuffing inside. Press the filling lightly with your fingers so that it settles evenly inside the dough bowl.

17. Gather the dough edges towards the center, bringing them together over the stuffing. Pinch the edges well to seal and completely enclose the filling.

18. Seal well and flatten gently.

Dust with flour and roll into an even paratha.

Cook Sattu Paratha

19. Heat a tawa on medium-high to high heat. Place the rolled paratha on the hot tawa.

20. Cook until you see a few light air-pockets or bubbles on the surface. Flip the sattu ka paratha.

21. Spread some ghee or oil on the cooked side.

22. Turn again and spread ghee or oil on the second side.

Cook both sides until golden spots appear. Press the edges gently with a spatula so that they cook evenly.

Remove the sattu paratha and serve hot or warm. Repeat making more parathas with the remaining dough and sattu stuffing.

23. Serve sattu paratha hot or warm. You can also stack these parathas in a roti container or roti basket and serve them warm.

Serving Suggestions

Serve Sattu Paratha hot with mango pickle, Green Chutney or fresh curd (yogurt).

It also pairs well with Boondi Raita, Aamras or a simple Aloo Tamatar Sabzi.

For a traditional Bihari-style breakfast or lunch meal, serve it with mango pickle and a bowl of curd. You can also pair it with Aloo Chokha, Tomato Chokha or Baingan Chokha.

Storage

Sattu Paratha tastes best when served hot or warm. Leftovers can be refrigerated for up to 1 day. Reheat on a tawa until warm before serving.

If making for travel, it is best to skip the onions in the stuffing as they can reduce the shelf life.

Dassana’s Recipe Tips

1. Use Mustard Oil: Mustard oil gives the traditional flavor and aroma to the stuffing. Its pungent taste pairs especially well with sattu and pickle masala. For the best flavor, do not skip it.
2. Pickle Masala Matters: Use the masala from a North Indian mango pickle made with mustard oil for the most authentic taste. It adds tang, spice and depth to the stuffing. You can also use some of the pickle oil along with the masala for extra flavor.
3. Moisten the Filling Correctly: Add water gradually while mixing the stuffing. The mixture should be moist enough to hold together when pressed, but it should never become wet or sticky. A properly moistened filling is easier to stuff and roll.
4. Adjust the Tanginess: Depending on the pickle masala used, you may need more or less lemon juice or dry mango powder. Taste the stuffing before shaping the parathas and adjust the tanginess to your liking.
5. No Onion No Garlic Version: You can easily skip onions and garlic in this Sattu Paratha recipe. The spices, mustard oil and pickle masala still make the stuffing flavorful and well-seasoned.
6. Rolling Tip: Roll the stuffed dough gently. Avoid pressing too hard, as this can cause the stuffing to break through the dough.
7. For Travel: Skip the onions if making these parathas for travel or lunch boxes, as onions can release moisture over time. Keep the stuffing moist but not wet for the best texture and shelf life.
8. If You Do Not Have Pickle Masala: Add red chili powder, turmeric powder, mustard seed powder, fennel powder and a pinch of fenugreek powder. Increase the ajwain and kalonji to 1 teaspoon each. Add 1 to 2 teaspoons dry mango powder for tanginess and adjust according to taste.