Traditional Sattu Paratha Recipe
Sattu Paratha is a traditional stuffed flatbread from Bihar made with whole wheat dough and a savory filling of roasted chana flour, also known as sattu. The stuffing is flavored with onions, herbs, spices, mustard oil and pickle masala for a robust and tangy taste. Unlike many stuffed parathas, the filling does not require any cooking and comes together quickly with simple ingredients. Serve these wholesome parathas hot with pickle, curd or chutney.
Servings: 8 Sattu Paratha
Ingredients
For dough
- 2 cups whole wheat flour atta
- ½ teaspoon salt
- 1 teaspoon oil any neutral oil
- Water as needed 1 and 2 tbsp
For sattu stuffing
- 1 cup sattu roasted chana flour 130 grams u
- 1/2 cup onion finely chopped
- 1 teaspoon garlic or 2 to 3 garlic cloves finely chopped
- 1 teaspoon ginger finely chopped
- 1 teaspoon green chilli to 2 green chilies finely chopped
- 3 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice or dry mango powder amchur
- ½ teaspoon ajwain carom seeds
- ½ teaspoon kalonji optional but traditional
- 2 tablespoons mustard oil important for authentic taste or pickle oil
- 2 tablespoon pickle masala from mango pickle
- Salt as required
- 2 tablespoons water to bind stuffing
For roasting
- Ghee or oil as needed
Instructions
Make Dough
- Mix the flour, salt and oil in a bowl. Add water as needed and knead into a soft and smooth dough. Cover and rest the dough.
Make Stuffing
- Combine the sattu, onions, ginger, garlic, green chilies, coriander leaves, spices, pickle masala, mustard oil, lemon juice and salt in a bowl. Mix well. Sprinkle water gradually and mix until the stuffing becomes slightly moist and holds together when pressed.
Stuff and Roll
- Divide the dough into medium-sized portions. Roll each portion slightly, place the stuffing in the center and seal the edges. Dust with flour and gently roll into an even paratha.
Roast Paratha
- Cook the rolled paratha on a hot tawa until lightly cooked on one side. Flip and apply ghee or oil. Cook both sides until golden spots appear and the paratha is cooked through. Repeat with the remaining dough and stuffing.
Serve
- Serve hot or warm with mango pickle, green chutney or curd.
Notes
Mustard oil gives the authentic Bihari flavor.
The stuffing should be moist and crumbly, not wet.
Use mango pickle masala for the best taste.
Adjust tanginess with lemon juice or dry mango powder.
Skip onions if making the parathas for travel.
Roll gently to prevent the stuffing from coming out.
A no onion no garlic version works very well.
The stuffing should be moist and crumbly, not wet.
Use mango pickle masala for the best taste.
Adjust tanginess with lemon juice or dry mango powder.
Skip onions if making the parathas for travel.
Roll gently to prevent the stuffing from coming out.
A no onion no garlic version works very well.
