Sattu, once a culinary gem of Bihar, is now gaining recognition across India as a wholesome health food brimming with nourishing benefits. Personally, I’m drawn to its earthy taste, which infuses every dish with a rustic charm. Whether whipped into a refreshing drink or kneaded into hearty parathas, sattu has become a staple in my kitchen. From energizing breakfasts to satisfying dinners, its filling and nutritious qualities.
Ingredients:
2 cups whole wheat flour (atta)
Water, as needed
Ghee, for cooking
For the stuffing:
1 cup sattu (black gram flour)
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1-2 green chillies, finely chopped (optional, adjust according to spice preference)
2 tablespoons coriander leaves, finely chopped
1 teaspoon kalonji (nigella seeds)
1 teaspoon ajwain (carom seeds)
1 teaspoon pickle masala (optional)
1 tablespoon lemon juice
Salt to taste
2 tablespoons mustard oil
Instructions:
In a mixing bowl, combine whole wheat flour with water to make a soft dough. Knead the dough well until smooth. Cover and let it rest for half an hour.
Meanwhile, prepare the stuffing. In a separate bowl, add sattu, chopped onion, garlic, green chillies (if using), coriander leaves, kalonji, ajwain, pickle masala (if using), lemon juice, mustard oil, and salt to taste. Mix well to combine. Add a little water to make the filling moist but not too wet.
Divide the dough into equal-sized balls. Take one ball of dough and roll it out into a small circle, about 4-5 inches in diameter.
Place a portion of the sattu stuffing in the center of the rolled-out dough circle. Gather the edges of the dough and pinch them together to seal the filling inside. Flatten the stuffed ball slightly.
Dust the stuffed ball with flour and roll it out gently into a larger circle, about 6-7 inches in diameter. Be careful not to let the filling come out.
Heat a flat pan (tawa) over medium heat. Once hot, carefully place the rolled-out paratha on the pan.
Cook the paratha for a minute or two on one side until small bubbles start to form. Flip the paratha and cook on the other side.
Apply a little ghee on both sides of the paratha and cook until golden brown spots appear on both sides.
Remove the cooked paratha from the pan and repeat the process with the remaining dough and filling.
Serve hot Sattu Parathas with yogurt, pickle, or any chutney of your choice. Enjoy the delicious and nutritious meal!
I am a big advocate of regional foods. Reason? They are free of any preservative, artificial colour, or harmful mixtures.
You can make your own sattu at home or you can buy from numerous brands available online as well as offline. In case you are looking for a homemade, preservative free and authentic experience, without getting into hassle of grinding your own, you can always explore Masala Monk’s Sattu Mix, which ships all over India.
