Sattu ka Paratha Recipe is made with roasted Chana dal. In this recipe, sattu is the main ingredient. It’s an easy-to-make recipe and can be served along with sweet and salty tomato chutney, baingan ka bharta, or can also be eaten with any kind of pickle as well.
About Sattu ka Paratha Recipe:
Sattu Ka Paratha is a popular dish in the state of Bihar, India, where it is commonly eaten for breakfast or lunch. Sattu is the main ingredient in this dish, and it is made by roasting chickpeas and then grinding them into a fine powder. Sattu is known for its high nutritional value, as it is rich in protein, fiber, and other essential nutrients.
To make Sattu Ka Paratha, the sattu flour is mixed with wheat flour and other ingredients such as onions, green chilies, and coriander leaves to make a flavorful filling.
The filling is then stuffed into the wheat flour dough and rolled out into a flatbread, which is then cooked on a griddle or tawa with mustard oil, ghee or oil until it is golden brown on both sides.
Sattu Ka Paratha is not only delicious but also healthy, as it is packed with protein, fiber, and other essential nutrients. It is a popular dish among people who are looking to incorporate more plant-based proteins into their diet, as sattu is a great vegetarian source of protein.
In addition to being a nutritious meal, Sattu Ka Paratha is also easy to make and can be customized to suit your taste preferences. You can adjust the level of spiciness by adding more or fewer green chilies.
Overall, Sattu Ka Paratha is a delicious and nutritious dish that is worth trying if you are looking for a new breakfast or lunch option.
And yes how can I forget? You can even try sattu ka paratha along with thick homemade curd, it tastes simply awesome.
Why You Should Make This Recipe?
There are several reasons why you should consider making Sattu Ka Paratha:
- Nutritious: Sattu, the main ingredient in this dish, is packed with protein, fiber, and other essential nutrients. It is a great vegetarian source of protein and is known to help in weight management, digestion, and blood sugar control.
- Easy to make: Sattu Ka Paratha is relatively easy to make and requires minimal ingredients. You can customize the filling by adding your favorite spices and vegetables, making it a versatile dish that can be adapted to suit your taste preferences.
- Delicious: Sattu Ka Paratha is a delicious and flavorful dish that is perfect for breakfast or lunch. The filling is packed with aromatic spices and herbs, which add a burst of flavor to every bite.
- Convenient: Sattu Ka Paratha is a portable and convenient meal that can be taken on the go. It is perfect for people who are always on the move and need a quick and healthy meal option.
- Budget-friendly: Sattu Ka Paratha is an affordable meal option that can be made with easily available ingredients. It is a great way to stretch your food budget while still enjoying a nutritious and delicious meal.
Overall, Sattu Ka Paratha is a healthy, easy-to-make, and delicious dish that is worth trying. It is a popular dish in the state of Bihar and is becoming increasingly popular in other parts of India and around the world.
- Use fresh sattu flour: The key to making delicious Sattu Paratha is to use fresh sattu flour. You can either make your own sattu flour by roasting and grinding chickpeas, or you can purchase it from a store. Make sure to check the expiration date and the quality of the flour before using it.
- Adjust the consistency of the filling: The filling for Sattu Paratha should have a dry and crumbly texture. If the filling is too wet, the paratha will be difficult to roll out, and the filling may spill out while cooking. You can adjust the consistency of the filling by adding more or less water or mustard oil as needed.
- Roll the dough thin: To get a crispy and flaky paratha, roll the dough as thin as possible. This will also help the paratha cook evenly and quickly.
- Seal the edges properly: Make sure to seal the edges of the paratha properly to prevent the filling from spilling out while cooking.
- Cook on low heat: Sattu Paratha should be cooked on low heat to ensure that it cooks evenly and is crispy on the outside and soft on the inside. Cooking on high heat may result in the paratha burning on the outside and being undercooked on the inside.
- Use ghee, mustard oil, or vegetable oil for cooking: To get a golden brown and crispy paratha, use mustard oil, ghee or oil for cooking. Brush the paratha with ghee or oil on both sides while cooking to enhance the flavor and texture.
By following these pro tips, you can make delicious and flavorful Sattu Paratha at home that is crispy, flaky, and packed with nutrition.
Looking for some more recipes like this?
Basic Ingredients Used to Make this Recipe:
Each ingredient in Sattu Ka Paratha plays a crucial role in making the dish delicious, nutritious, and satisfying. By combining these ingredients, you can make a flavorful and healthy dish that is perfect for any meal.
Sattu flour: This is the main ingredient in the dish and provides protein, fiber, and other essential nutrients. It is the key ingredient that gives the filling its unique flavor and texture.
Wheat flour: This is used to make the dough for the paratha. It provides carbohydrates, which give the dish energy and texture.
Onions: if you are adding onion to it then make sure you chop it really fine, else the parathas might tear while rolling.
Garlic: Garlic is something you should definitely use for this recipe. Simply use crushed garlic as it enhances the taste of this recipe.
Ginger: This is optional, if you want you can add or you can skip.
Green Chilli: Chopped green chilies and add heat and spice to the filling.
Ajwain: Adding ajwain to Sattu Paratha not only adds flavor but also makes the dish more easily digestible. This will help bring out the flavors and make the paratha filling more fragrant and delicious.
Coriander Leaves: Chopped coriander leaves add a fresh and aromatic flavor to the filling. But you can skip it if you want to.
Lemon Juice: The tangy and citrusy flavor of the lemon complements the savory and spicy flavors of the paratha,
Pickle: If you choose to add pickle to the filling, make sure to mix it well with the other ingredients to ensure that the flavor is evenly distributed.
However, keep in mind that adding pickle to the filling can make it too salty or sour, so adjust the amount of salt in the filling accordingly. It is also important to choose a pickle that complements the flavors of Sattu Paratha, such as mango or stuffed chili pickle, rather than a pickle that overpowers it.
Overall, adding pickles to Sattu Paratha can be a delicious and flavorful way to enhance the dish, but it should be used in moderation and with care to maintain the balance of flavors.
Water: Water is added to the filling to make it moist and easy to roll. It also helps to bind the ingredients together.
Mustard Oil: To make sattu ka paratha I use mustard oil, but you can use ghee or vegetable oil also.
Salt: A small amount of salt enhances the flavor of the filling and also helps to balance the flavors.
Sattu Ka Paratha
Ingredients for Stuffing:
- 1 cup Sattu roasted chana dal powder
- 1 Onion, medium finely chopped
- 10 cloves Garlic finely crushed
- 1 inch Ginger finely crushed
- 3 nos Green Chilli finely chopped
- 1 tbsp Coriander leaves finely chopped
- 1 tbsp Fresh Lemon Juice – 1 tbsp
- 1-2 tbsp Pickle Masala You can add the pickle masala from the stuffed red chilli pickle or mango pickle. Pickle masala gives a nice taste and flavour to sattu ka paratha,but you can use any pickle masala available
- 1/2 tsp Ajwain
- 1 tbsp Mustard Oil
- Salt to taste
- Oil to roast paratha, you can use any vegetable oil, mustard oil or ghee
- 2 cups Wheat flour
- Salt to taste
- Water to knead
- Add salt in the wheat flour and make a medium soft dough which you normally make for stuffed parathas. Set aside.
- Take a bowl, add everything mentioned under stuffing.
- Mix everything really well with your fingers, so that the stuffing bind together due to the coriander, mustard oil and lemon juice added to it. You can taste the mixture at this time to make adjustments if required.
- If needed you can sprinkle some water if the stuffing is too dry.
- Now divide the dough into small portion and make it into a round shape.
- Place a portion of sattu mixture (approx 2 tbsin the middle, enfold the filling and pinch off the excess dough.
- Then roll out the paratha.
- Cook on hot tawa or flat pan, applying oil till both sides are cooked and golden brown in colour.
- Serve hot along with baingan ka bharta, tomato chutney, curd or pickle.
- It can be served for breakfast, lunch or dinner.
Frequently Asked Questions about Sattu Paratha:
What is Sattu flour?
Sattu flour is a type of flour made from roasted and ground chickpeas. It is commonly used in Bihari cuisine to make dishes such as Sattu Paratha, Sattu Sharbat, and Sattu Litti. Sattu flour is known for its nutty flavor and is a good source of protein, fiber, and other essential nutrients.
What is the difference between sattu and besan?
Sattu is made from roasted chickpeas, which gives it a distinct nutty flavor and a darker color. Besan, on the other hand, is made from raw chickpeas and is lighter in color, and has a finer texture.
In terms of nutrition, both sattu and besan are good sources of protein, fiber, and other essential nutrients. However, sattu is known to be higher in protein and fiber than besan.
Is Sattu Paratha healthy?
Sattu Paratha is a healthy and nutritious dish that is packed with protein, fiber, and other essential nutrients. The dish is made with whole wheat flour, which is a good source of carbohydrates and fiber. The filling is made with Sattu flour, which is a good source of protein, fiber, and other essential nutrients.
What is the best way to serve Sattu Paratha?
Sattu Paratha is best served hot off the griddle with a dollop of ghee or butter on top. It is also often served with a side of yogurt, pickle, tomato chutney, green chutney, or baingan ka bharta. Some people also like to squeeze fresh lemon juice over the paratha just before serving to add a tangy flavor.
Can Sattu Paratha be made in advance?
Sattu Paratha is best served fresh off the griddle, but it can be made in advance and reheated before serving. To reheat, simply place the paratha on a hot griddle or tawa and cook until heated through and crispy. I personally like sattu ka paratha hot and at room temperature.
Sattu Paratha is also a good option for long journeys as it provides energy and sustenance for a longer period of time due to the high protein and fiber content in Sattu flour.
The parathas are also easy to digest and do not spoil easily, making them a convenient and healthy option for travel.
My Recommended Product:
It is very important that you use good iron tawa, to make sattu parath. So in case you are looking for an Iron tawa, you might want to check this out. You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
You Might Also Want to Try:
Jimikand ki Sabzi Bihari Style
Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry RecipeCheck out this recipe
Aloo Bharta Recipe – How to Make Indian Mashed Potatoes
Raw Mango Chutney Recipe – Aam ki Chutney
Note: This recipe for Sattu Paratha was published on July 1, 2019. Has now been republished on April 7, 2023.
A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.