Traditional Sattu Paratha Recipe

Sattu paratha with spiced sattu filling stacked.

5 from 1 vote

Sattu Paratha is a traditional stuffed flatbread from Bihar made with whole wheat dough and a flavorful filling of sattu (roasted black chana flour). The stuffing is flavored with onions, herbs, spices, mustard oil and pickle masala for a tangy taste. Unlike many stuffed parathas, the filling requires no cooking and comes together quickly. Serve these wholesome parathas hot with pickle, curd or chutney.

Prep Time20

Cook Time20

Resting Time20

Total Time1

Course: Breakfast, Main Course

Cuisine: Bihari

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Sattu Paratha

Calories: 119kcal

Author: Dassana Amit

Ingredients

For dough

2 cups/240 grams whole wheat flour (atta)
½ teaspoon salt
1 teaspoon oil any neutral oil
½ cup water – or add as needed

For sattu stuffing

1 cup/130 grams roasted black chickpea flour (sattu)
½ cup onion – finely chopped
1 teaspoon or 2 to 3 small to medium garlic – finely chopped
1 teaspoon ginger – finely chopped
1 teaspoon or 2 green chillies – finely chopped
3 tablespoons coriander leaves – chopped
1 tablespoon lemon juice or dry mango powder (amchur)
½ teaspoon carom seeds (ajwain)
½ teaspoon nigella seeds (kalonji)
2 tablespoons mustard oil or mango pickle oil
2 tablespoons pickle masala from mango pickle
salt as required
1 to 2 tablespoons water – to bind stuffing

For roasting

ghee or oil as needed

US Customary - Metric

Instructions

Make Dough

Mix the flour, salt and oil in a bowl.
Add water and knead into a soft, pliable and smooth dough. You can add less or more water as needed.
Cover and rest the dough for 20 to 30 minutes.

Make Stuffing

Combine the sattu flour, onions, ginger, garlic, green chilies, coriander leaves, carom seeds, nigella seeds, pickle masala, mustard oil, lemon juice and salt in a bowl.
Mix very well.
Sprinkle water gradually and mix until the stuffing becomes slightly moist and holds together when pressed.

Stuff and Roll

Portion the dough into medium-sized balls.
Dust a dough ball lightly with flour on all sides.
Using a rolling pin, roll it into a circle about 4 to 5 inches in diameter.
Place 2 to 3 tablespoons of the sattu stuffing in the center.
Bring the edges together towards the center, covering the stuffing completely. Pinch the edges together at the top and seal well.
Press or flatten the sealed top gently.
Dust lightly with flour and roll evenly into a paratha, taking care not to press too hard. Small cracks on the surface are fine.

Make Sattu Paratha

Place the rolled sattu ka paratha on a hot tawa.
Cook until the underside is lightly cooked and you see a few bubbles on the surface.
Flip and spread some ghee or oil on the cooked side.
Turn over and spread ghee or oil on the second side.
Flip again and cook until golden spots appear on both sides and the paratha is cooked through. Press the edges gently with a spatula to ensure even cooking.
Once roasted well, serve sattu paratha hot or warm.
Similarly repeat with the remaining dough and stuffing to make more parathas.

Serving & Storage

Serve Sattu Paratha hot or warm with mango pickle, green chutney or curd.
For a traditional Bihari-style meal, pair it with aloo chokha, tomato chokha or baingan chokha.
Refrigerate leftover parathas for up to 1 day.
Reheat on a tawa until warm before serving. If making for travel, skip the onions.

Notes

Mustard oil, ajwain (carom seeds), kalonji (nigella seeds) and pickle masala give the paratha its traditional flavor. For the best taste, do not skip these ingredients.
The stuffing should be moist and slightly crumbly, but not wet. Add water gradually as needed to bind the sattu mixture.
Use a North Indian mango pickle masala made with mustard oil for the best flavor. You can also add a little of the pickle oil for extra taste.
Adjust the tanginess to your liking with lemon juice or dry mango powder.
If making the parathas for travel or lunch boxes, skip the onions.
Roll the stuffed dough gently and evenly. Applying too much pressure while rolling can cause the dough to tear and the stuffing to spill out.
A no onion no garlic version works very well and is equally flavorful.

Nutrition