AI-generated image
Sattu paratha
Roasted gram stuffed flatbread
Bihari wholemeal flatbreads stuffed with garlicky, tangy roasted gram flour
Sattu paratha is a Bihari breakfast that keeps farmers going until lunch. Sattu, roasted bengal gram ground to a fine flour, is mixed with onion, garlic, green chilli, carom seeds and a dash of pickle masala, then rolled into wholemeal dough and cooked on a hot tawa until blistered. The filling is savoury, punchy and high in protein, and the bread stays soft for hours, which is why it's packed for long journeys. Serve with curd or chokha and a pickle. Chef's tip: moisten the filling just enough to clump; a dry sattu filling bursts through the dough and burns on the tawa.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz whole wheat flour (atta)plus extra for dusting
- ½ tsp salt
- 1 tbsp vegetable oil
- ¾ cup waterroughly
For the filling
- 1 onionvery finely chopped
- 3 cloves garlicgrated
- 1 tsp gingergrated
- 2 green chilliesfinely chopped
- ½ oz fresh corianderchopped
- ½ tsp ajwain (carom seeds)
- ½ tsp nigella seeds (kalonji)
- ½ tsp red chilli powder
- 1 tbsp mustard oil or pickle oil
- 1 tbsp lemon juice
- ¾ tsp salt
- 2 tbsp water
For cooking
- 3 tbsp vegetable oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 10 ½ oz whole wheat flour (atta) and ½ tsp salt, add 1 tbsp vegetable oil and knead with ¾ cup water to a soft, smooth dough that springs back when pressed. Cover and rest for 15 minutes so it rolls out without tearing.
15 minStep 2: Mix 4 oz sattu (roasted gram flour), 1 onion, 3 cloves garlic, 1 tsp ginger, 2 green chillies, ½ oz fresh coriander, ½ tsp ajwain (carom seeds), ½ tsp nigella seeds (kalonji), ½ tsp red chilli powder, 1 tbsp mustard oil or pickle oil, 1 tbsp lemon juice and ¾ tsp salt. Sprinkle over 2 tbsp water and rub together until a pinch holds its shape. Taste; it should be boldly seasoned and sour.
Step 3: Divide dough and filling into 8 portions each. Roll a dough ball to a 10 cm round, put the filling in the middle, bring the edges together, pinch to seal and flatten gently.
Step 4: Dust with flour and roll out lightly to an 16–18 cm round, keeping the pressure even so the filling stays spread to the edges. If a little filling peeps through, dust it with flour and carry on.
Step 5: Heat a tawa or heavy frying pan over a medium-high heat. Lay on a paratha and cook for about 1 minute until small bubbles appear underneath, then flip. Cook the second side for 30 seconds.
2 minStep 6: Brush the top with a little 3 tbsp vegetable oil, flip, and press the edges with a spatula so it puffs. Oil the other side and cook, flipping, for another 2 minutes until both sides are golden with brown spots. Too low a heat makes them hard and dry.
2 minStep 7: Keep the cooked parathas wrapped in a clean cloth while you make the rest. Serve warm with yogurt, chokha or pickle.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 58 g
- Fat
- 15 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sattu paratha take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
