Sattu Parathas use the Bihari superfood – Sathu. This versatile ingredient features in so many Bihari recipes from the iconic Litti Chokha to these healthy high protein Parathas.
Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.
Jump to:
What is Sattu?
Sattu – a humble superfood from Bihar. Often called the high protein powder from Bihar, Jharkhand regions, Sattu is made by grinding roasted chana dal into a fine flour.
This flour which is our Sattu – can be consumed in so many ways. While Sattu Lemonade and Sattu ke Laddoos are easy, these parathas stuffed with a flavorful Sattu filling makes for a wholesome meal.
In Bihar, they also make Litti Chokha using Sattu powder. This naturally vegan and gluten free powder lends itself well beautifully to both savory and sweet dishes because of its nutty flavor profile.
Ingredients
- Whole wheat flour, salt and water to make the dough.
- Sattu – the main base of our filling
- onions and ground spices to add flavor
- Pickle oil from any pickle of your choice (I love mango pickle, here)
- Oil for making the parathas
- Wheat flour for dusting
Serving Suggestions
- You can enjoy these hot Parathas with some creamy yogurt.
- To make this into a complete meal, serve this with a delicious eggplant raita, a light and refreshing salad and buttermilk
Shelf life, storage and freezing
- Leftover Parathas keep well for 1 day in the fridge. Wrap all leftover parathas once they are cool, in an aluminum foil. Place it in an air tight container.
- To reheat, allow the Parathas to come to room temperature. Heat a heavy bottomed skillet and add the parathas. Cook on low heat on each side for 20 to 30 secs. Serve hot.
- These Parathas can also be frozen. Allow the cooked parathas to cool down fully. Place them between sheets of precut parchment paper. Stack them and transfer them to a freezer safe bag. Label and freeze.
- Frozen Parathas keep well for 2 months in the freezer.
- For frozen parathas, reheat directly on a pan without thawing — cook on low heat and brush with a few drops of ghee to refresh them.
Method
Combine whole wheat flour, salt and water and knead to a smooth non sticky and supple dough.
Set aside.
In a wide mixing bowl, place all the ingredients for filling and mix thoroughly.
To make the parathas, divide the dough into 6 parts. Shape each part into a ball.
Dust with flour and roll into a thick circle. Spread a little ghee on top.
Now, place a tbsp of filling in the center and bring together the edges.Pinch and seal.
Flatten this ball and dust with flour. Roll into thin circles. Do this gently to avoid tearing.
Once done, heat a tava.
Place the paratha and cook till brown spots appear.
Smear oil and flip and cook again till brown spots appear again.
Remove from flame and serve hot with yogurt and ghee.
Repeat with the remaining dough and filling to make the remaining parathas.
Sattu Paratha Recipe
Ingredients
- 2 cups whole wheat flour
- 1.25 tsp Salt to taste
- 1 tsp Oil for cooking for each paratha
- 3/4 to 1 cup Water to knead the dough
- 1 tbsp Ghee
For The Filling
- 3/4 cup Sattu flour
- 1/2 cup finely chopped Onions
- 1 tsp Garlic grated
- 1 tsp Green chili minced
- 2 tbsp coriander leaves chopped finely
- 2 to 3 tbsp Pickle oil see notes
- 1 tbsp Lemon juice
- 1 tsp Carom seeds Omam/ Ajwain
- 3/4 tsp Salt to or taste
For cooking the Parathas
Instructions
- Combine whole wheat flour, salt and water and knead to a smooth non sticky and supple dough.
- Set aside.
- In a wide mixing bowl, place all the ingredients for filling and mix thoroughly.
- To make the parathas, divide the dough into 6 parts.
- Shape each part into a ball.
- Dust with flour and roll into a thick circle
- Spread a little ghee on top.
- Now, place a tbsp of filling in the center and bring together the edges.
- Pinch and seal.
- Flatten this ball and dust with flour.
- Roll into thin circles. Do this gently to avoid tearing.
- Once done, heat a tava.
- Place the paratha and cook till brown spots appear.
- Smear oil and flip and cook again till brown spots appear again.
- Remove from flame and serve hot with yogurt and ghee.
- Repeat with the remaining dough and filling to make the remaining parathas.
Notes
In case you dont have access to these pickles, add a tbsp of mustard oil in addition to the oil you are using.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Leave a Reply