Healthy and delicious Sattu Paratha recipe with detailed step by step pictures. Sattu ka Paratha is a filling and healthy stuffed paratha recipe, best for a quick meal served with curd & pickle!
Sattu Paratha is a delicious and healthy stuffed Indian flat bread quite popular in east Indian states like Odisha or Bihar. It is very unique in the kind of stuffing used to make this paratha recipe. Sattu means roasted chickpea flour and it is different from the regular gram flour made from chickpeas. Brown chickpeas roasted with skin are ground to a fine powder to make sattu atta and it is such a protein packed ingredient.
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Sattu Atta is mixed with spices, finely chopped onions, cilantro, green chillies, ginger, garlic and most importantly some pickle juice from an Indian style Mango or Lemon Pickle to make the stuffing. It is heavy and quite filling to make parathas from this stuffing. Sattu ka Paratha does not need anything on the side really, as the stuffing makes it very flavorful but some thick homemade curd and pickle tastes brilliant! Checkout other Paratha recipes on this blog.
Key Ingredients
Sattu Flour, made from roasted chickpeas with skin is the main ingredient for this paratha recipe.
Finely Chopped Onions, Cilantro, Green Chillies, Fresh Ginger, Garlic are added to the sattu flour to add texture and flavor.
Pickle Juice from Mango or Lemon Pickle is used to flavor the stuffing, making it very unique tasting.
Cumin Seeds, also known as Jeera is used as a whole spice in the stuffing apart from a generous pinch of Asafoetida.
Dough made from Whole Wheat Flour is used for making the flat bread.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Sattu Paratha
Making sattu ka paratha is easy with some practice and patience! While it is time-consuming than making regular parathas or rotis, it is definitely worth the effort.
- Stuffing should be as dry as possible, use the other ingredients like onions, cilantro and pickle to moist the sattu flour and drizzle lemon juice to just bring everything together, that way the stuffing stays dry and is easy to roll the paratha.
- Overstuffing parathas is always better than understuffing, in my opinion. More the stuffing, better the taste & flavor of the paratha. Although the stuffing can ooze out, it still results in a flavorful paratha.
- Always cook parathas in low flame until they develop deep golden-brown spots on each side. As each side is cooked, drizzle a few drops of oil or a dash of butter to make soft parathas.
- Store the parathas wrapped in a cotton cloth in a hot case for retaining the freshness and softness.
Substitutions & Variations
Adjust the spices like green chillies, garlic and ginger per taste and spice preferences.
It is optional to use pickle in the stuffing and it makes the otherwise bland sattu flour much more flavorful.
Serving Suggestions
Stuffed Sattu Paratha is best served hot/warm with a side of hara chutney or pickle and a bowl of thick homemade curd. It stores well for a few hours when wrapped in cotton cloth, stored in hot case.
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Sattu Paratha Recipe with Step by Step Pictures
In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
Divide the dough into 6 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
To prepare the stuffing, in a mixing bowl add ½ cup sattu flour, ½ cup onions finely chopped, 1-2 green chillies finely chopped, ¼ cup finely chopped cilantro/coriander leaves, 1 teaspoon pickle juice (from Indian style mango or lemon pickle), ½ teaspoon cumin seeds, generous pinch of asafoetida, salt as needed.
Mix everything well together. Drizzle 1 teaspoon lemon juice and bring the stuffing together. You should be able to make tight balls from the mixture.
Make 6 equal sized balls of the stuffing and set aside.
To make paratha, take a ball of dough and flatten it out keeping the center thick and edges thin.
Place the ball of stuffing at the center.
Starting from one end, bring the edges together and seal the dough at the center.
Flatten the ball of stuffed dough and dust it in some whole wheat flour.
Roll it into a paratha of even thickness.
Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.
Drizzle few drops of ghee/oil and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.
Serve hot with dhaniya pudina chutney or pickle and curd.
Recipe Notes
- Adjust the spices as per preference.
- Keep the cooked parathas wrapped in a cotton cloth in hot case to retain the softness.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Sattu Paratha | Sattu ka Paratha Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Sattu Paratha Stuffing
- ½ cup Sattu Flour
- ½ cup Finely Chopped Onions
- 1-2 Green Chillies Finely Chopped
- 7-8 Garlic Cloves Finely Chopped
- 2 inch Ginger Finely Chopped
- ¼ cup Cilantro Finely Chopped
- 1 teaspoon Pickle Juice any Indian style Mango or Lemon Pickle
- 1 teaspoon Lemon Juice
- Generous Pinch Asafoetida
- ½ teaspoon Cumin Seeds
- Salt as needed
For Sattu Paratha
- 1.5 cups Whole Wheat Flour
- Salt as needed
- Water as needed
- Ghee/Oil to Cook Parathas
Instructions
- In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
- Divide the dough into 6 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
- To prepare the stuffing, in a mixing bowl add ½ cup sattu flour, ½ cup onions finely chopped, 1-2 green chillies finely chopped, ¼ cup finely chopped cilantro/coriander leaves, 1 teaspoon pickle juice (from Indian style mango or lemon pickle), ½ teaspoon cumin seeds, generous pinch of asafoetida, salt as needed.
- Mix everything well together. Drizzle 1 teaspoon lemon juice and bring the stuffing together. You should be able to make tight balls from the mixture.
- Make 6 equal sized balls of the stuffing and set aside.
- To make paratha, take a ball of dough and flatten it out keeping the center thick and edges thin.
- Place the ball of stuffing at the center.
- Starting from one end, bring the edges together and seal the dough at the center.
- Flatten the ball of stuffed dough and dust it in some whole wheat flour.
- Roll it into a paratha of even thickness.
- Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.
- Drizzle few drops of ghee/oil and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.
- Serve hot with dhaniya pudina chutney or pickle and curd.
Notes
- Adjust the spices as per preference.
- Keep the cooked parathas wrapped in a cotton cloth in hot case to retain the softness.
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