Nothing spells rustic and simple more than these chickpea flour parathas. Sattu Paratha (Roasted chickpea flour), a favorite of bihar, is a great for any season. Its super-filing and packed with proteins, precisely the reason why most laborers in Bihar eat these parathas, sattu drink in the morning before going to work.
Sattu is full of fibre, and essential nutrients like protein thus making this one a healthy dish that can be served for breakfast, lunch and dinner as well. The ingredient is known for its health benefits especially in providing strength to the body.
Sattu flour is spiced with spices, pickle paste, mustard oil. Then the stuffing is inserted into the wheat dough portions and roll out to flat parathas. Sattu paratha is shallow fried in a pan with little oil.
These tantalizingly aromatic parathas are perfect for cold winter mornings. Tangy and mildly spiced, these parathas ensure you stave off any hunger pangs while providing your dose of protein.
It is mostly relished with coriander chutney, yogurt, pickles, baingan bharta, or mild curries.
Do try other Paratha recipes :
- Bathua Paratha
- Laccha Paratha
- Chana Dal Paratha
- Beetroot Paratha
- Gobhi Paratha
- Matar Paratha
- Methi Paratha (Thepla)
- Aloo Paratha
- Moong Paratha
Preparation Time: 10mins ∏ Cooking Time: 15-20mins ∏ Servings: 8-10 parathas
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
For Dough
For Stuffing
How to make Sattu Paratha:
Step1: In a large shallow bowl, sift together the whole wheat flour and salt. Make a well in the center of the flour and add the water and vegetable oil and mix them together. Dust your hands with flour and knead the mixture gently until extremely smooth dough forms. It should not be too hard. The dough should feel elastic, soft and slightly moist. Cover the dough and let it rest for while you prepare the filing.
Step2: To make the filling, combine the chickpea flour, garlic, chili, ginger, onion, coriander leaves, mango or lemon pickle, mustard oil, lemon juice, red chilly powder, carom seeds, kalonji and salt in a large bowl. Mash the pickle very well.
Step3: Using hand, gently mix everything very well. So that all the spices should be uniformly mixed with the flour.
Step4: The filling should not be too dry. It should form a ball if we press it between palm. If needed, add an additional 1 teaspoon of pickle or mustard oil. You may also sprinkle some water.
Step5: Divide the dough into equal parts and make balls out of it. Divide the stuffing into equal parts. Dust a little flour and roll out the dough into a small circle. Keep 1-1/2 teaspoon of stuffing in the center.
Step6: Fold edges to create a pouch and seal the dough with the stuffing inside. Flatten it lightly. Make sure the edges are sealed. Smooth balls gently between palms.
Step7: Roll out parathas carefully on a lightly floured work surface, making sure the filling doesn’t come out.
Step8: Heat a 10-inch skillet or tawa over medium-high heat. Gently lay a paratha on the skillet.
Step9: Once it starts to change color, turn it over and cook for 10seconds. Drizzle some oil or ghee along the edges of the paratha. Cook for 20-30seconds. Turn the paratha over and drizzle little oil on the face of the paratha. Cook for 15-20 seconds, until brown spots form across the paratha.
Step10: You will get to know the paratha is done when its a golden brown color and smells nutty.
Step11: Remove the paratha from the tawa. Similarly, prepare other parathas. Sattu Paratha is ready and serve immediately with curd, chutney, and pickle.
Tips:
-
- Sattu Ka Paratha is usually had with curd as the side as it has the tendency to make the throat go dry.
- Do not stuff more than 1-1/2 teaspoon, otherwise, the paratha might break and the filling will come out.
- Using mustard oil is recommended to get that nutty flavor.
- For stuffing, you may use any pickle like, red chilly pickle, lemon, or mango pickle.
[…] Sattu Paratha – Nothing spells rustic and simple more than these chickpea flour parathas. Sattu Paratha (Roasted chickpea flour), a favorite of bihar… […]
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