Sattu Paratha
Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
Servings 3 people
Ingredients
For Dough
- 1 cup whole wheat flour roti ka atta
- 1 tbsp oil
- ½ tsp salt
- ⅓ cup water to make dough use as needed
Filling
- 1 ½ cup sattu, dailya, roasted chana flour
- 2 tbsp oil
- 1 ¼ tsp salt
- ½ tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/8 tsp nigella seeds kalonji
- ½ tsp mango powder amchoor
- ¼ tsp red chili powder
- 1 tbsp green chili finely chopped
- ⅓ cup water to make crumbly dough use as needed
Also Need
- 2 tbsp whole wheat flour to roll the paratha
- 2 tbsp oil to cook the paratha
Instructions
Making Dough
- Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.
Filling
- Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.
Making Paratha
- Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
- Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
- Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
- Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
- After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.
Notes
Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
What is Sattu
The difference between besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.