Sattu ka Paratha

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Sattu is Bihar's staple food. It is a high energy giving food. Sattu means roasted gram flour. Either black gram or bengal gram is baked/roasted and then ground to prepare Sattu Flour. Sattu is easily available in all stores. In summers, Sattu is mixed in a glass of water (with salt or sugar) and people drink it to enjoy its cooling effect. It is a cooling agent which gives respite from heat waves. Sattu is also used to make Litti - its recipe would be uploaded in ensuing posts. Today though, I am writing about the famous Sattu ka Paratha which is best had with Tamatar ka Chokha or pickle.


(For the Filling)

Sattu ka atta (Roasted Gram flour) - 1 cup
Onion - 1 Large chopped
Green Chillies - 3/4 chopped finely
Garlic - 4/5 flakes chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves - 2 tblspn chopped finely
Onion Seeds (Kalaunji) - 1 tspn
Carom Seeds (Ajwain) - 1 tspn
Salt - to taste
Fresh Lime Juice - 1 tspn
Pickle (Achaar Masala) - 1 tblspn
Water - as required

(For the Dough)

Whole wheat flour - 2 cups
Salt - to taste
Carom Seeds (Ajwain) - 1/2 tspn
Roasted Flax Seeds (teesi) - 1/2 tspn
Onion Seeds (Kalonji) - 1/2 tspn
Coriander chopped - 1 tspn
Water - for kneading dough


(For the Filling)

  • In a bowl mix all the ingredients under filling and mix well.

  • Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent.

(For the Dough)

  • Mix all the ingredients under the "dough" and prepare a dough.

  • Rest it for 15-20 mins.

(For the Paratha)

  • Take a little dough and using roller pin make a small chapati.

  • Prepare a small chapati of about 3 inch diameter.

  • Put 2 tblspns filling in it.

  • Close the chapati to form a small ball.

  • Using the rolling pin prepare a paratha.

  • Heat a non stick tawa/griddle.

  • Place the paratha on the pan.

  • Turn sides when done.

  • Smear some ghee on both sides.

  • When brown specs appear means the paratha is done.

  • Cut in to quarter and serve hot.

EDITOR'S NOTE: Try these delicious Parathas with the Singhania's traditional 'Aloo Jhol'! You'll love it!

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Manjusha Sinha said...

Thanks Kadambari for publishing my recipe.

September 1, 2010 at 4:19 PM
Kaddu said...

You're welcome pal. Try it with my Aloo jhol next time! :D :D

September 1, 2010 at 4:23 PM

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