Sattu ka paratha is a popular traditional dish from the Indian state of Bihar. It is a type of flatbread made with a filling of roasted gram flour, spices, onions, and sometimes green chilies or other vegetables.
What is Sattu?
Sattu is a type of flour that is commonly used in the Indian subcontinent, particularly in the states of Bihar, Jharkhand, and Uttar Pradesh. It is made from roasted gram or chana dal, which is ground into a fine powder.
To make sattu, the gram or chana dal is first roasted over a low flame until it turns golden brown and develops a nutty flavor. Then it is ground into a fine powder using a mill or grinder. Sattu can be used to make a variety of dishes such as parathas, laddoos, and drinks such as sattu sherbet or sattu ki kanji.
Sattu is a highly nutritious flour that is rich in protein, fiber, and other essential nutrients. It is also low in fat and calories, making it a popular choice among health-conscious individuals. It is often consumed during hot summer months as it is believed to have a cooling effect on the body.
How to Make Sattu ka Paratha
To make sattu ka paratha, first, make the filling by roasting gram flour in a pan until it turns slightly brown. Then add chopped onions, green chilies, spices like salt, red chili powder, cumin powder, coriander powder, and mix well. Add a little water to form a crumbly mixture.
Next, make the paratha dough by mixing wheat flour with water and kneading it into a soft and pliable dough. Make small balls of the dough and roll them out into small circles. Place a spoonful of the sattu filling in the center and seal the edges by folding the dough over the filling. Roll the paratha out into a slightly larger circle and cook on a hot griddle or tawa until both sides are golden brown and cooked through.
Sattu ka paratha is usually served with Baingan ka Bharta, chutney, pickles, or yogurt, and it makes for a delicious and filling meal.
Sattu ka Paratha Recipe
Ingredients:
Paratha Dough (make it a little hard so that rolling the parathas gets easy)
For the Filling:
2 cups sattu ka aata
2-3 small onions very finely chopped
3-4 green chillies finely chopped
6-7 garlic cloves finely chopped
1 inch ginger cube finely chopped
2 tbsp nigella seeds(kala jeera)
2 tbsp coriander leaves finely chopped
2 tbsp mustard oil
2 tbsp oil from any mango pickle
juice of 3 lemons (depends on your preference)
Method:
For the Filling:
Mix all the ingredients well and adjust salt and lemon juice according to your taste, you may increase the oil or pickle oil content to make it a bit manageable.
For the parathas:
- Take one dough ball and roll it out into a small circle. Place 1-2 tbsp of sattu filling in the center and bring the edges together to seal the filling inside. Flatten the dough ball and roll it out into a paratha.
- Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook for 1-2 minutes on each side.
- Apply ghee or oil to the paratha and cook until both sides are golden brown.
Tip: Before adding the filling inside the dough, apply some oil on the inner side of the cup shaped dough, this would help in containing the filling inside, and each paratha puffs properly.
Sattu parathas are best accompanied with Baingan bharta and Dahi (curd) and pickle.
Recipe by Swati Raman Garg
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