Sattu Paratha Recipe – Authentic Stuffed Paratha
Sattu paratha is a traditional Indian stuffed flatbread of sattu (chickpea flour), onion, herbs, and aromatic spices. Its texture is slightly crispy or flaky on the outside, and soft or spicy on the inside; together, it gives an earthy flavour. This sattu paratha recipe is the best to add extra nutrients to your breakfast meals by swapping other parathas.
Table Of Contents
About sattu paratha
Sattu paratha is a popular dish in Bihar, an eastern state of India, and also popular in the northern state, i.e. Uttar Pradesh. I am also from there, but I never tried this in my childhood. When I grew up, I became familiar with this sattu. Like mine, if you don’t know this before, what the sattu really is? Let me tell you-
Sattu is a highly nutritious flour that is made from black chickpeas (Kala Chana). It is used in various dishes like chilla, sharbat, ladoo, and paratha, which I am sharing with you today. I heard the pudding and litti chokha are also made of it. I will also share them in my future posts.
Talking about this homemade sattu paratha, it is made with wheat flour dough, prepared by adding oil, carrom seeds, and water. After that, it leaves for some time, then a dough ball filled with sattu filling, i.e. chickpea flour, onion, green chillies, and spices. Lemon juice and water are added for moisture or to bind the mixture properly.
In some versions, the pickle masala and amchur (dried mango powder) are added to the mixture, which I personally don’t like. For me, lemon juice is enough to create tanginess in my paratha. My favourite part of this paratha is the stuffing because it is very easy to prepare compared to other paratha stuffings. After mixing, it was directly added to the doughball to be rolled.
This stuffed paratha recipe is crispy but feels a little dry from the inside because of the stuffing. But it can be fixed when the paratha is eaten with a bowl of curd, a cup of tea, and some pickle. I personally like to eat any paratha with a sip of tea.
If you like the stuffed parathas, then you can explore more:
Ingredients
Wheat flour- I have used one cup of homemade wheat flour (atta).
Carrom seeds- I add ajwain in the flour to enhance the flavour, and it also helps in better digestion.
Oil- Mixing some mustard oil into the flour for softer dough.
Sattu- I personally prepare homemade sattu flour by grinding chickpeas in a mixture grinder at home. You can do the same; if not, then buy the fresh sattu from the market.
Onion- I add them for some crunch.
Green chili- It is used for a spicy kick. If you’re making it for children, skip it and use red chilli.
Herbs- I use chopped coriander leaves instead; you can use mint leaves.
Spices- I have used coriander powder and garam masala to spice up the mixture.
Salt- Rock salt and regular white salt both work well. Choose any one.
Lemon juice- I like to use it for some tang. If you don’t like this, then you can use dried mango powder (amchur).
Water- It is used to make dough and the mixture.
Ghee- Homemade ghee is best for roasting the parathas. If you want to make them vegan, use mustard oil or any vegetable oil.
How to make a sattu paratha recipe
Knead Dough
1. Add 1 cup of wheat flour, 1 tsp oil, 1 tsp carrom seeds (ajwain), and 1/2 tsp salt to a platter or a mixing bowl which you have.
2. Mix all the above ingredients well and start adding water little by little and knead into a soft and smooth dough.
3. When the dough is kneaded, cover it with a cloth and rest it for 25-30 minutes for a soft and pliable texture.
Prepare Stuffing
4. Add 1/2 cup of sattu (chickpea flour) to a mixing bowl.
5. Now add 1 chopped onion, 1 chopped green chili, 1 tbsp coriander leaves, 1 tsp coriander powder, 1/4 tsp garam masala, and 1/2 tsp of salt.
6. Add 1 tsp lemon juice and sprinkle one tbsp of water.
7. Mix so the ingredients bind well with each other, and the sattu mixture is ready. If not, sprinkle more water, then mix again.
Note: Avoid using too much water in the mixture. Here it is used to bind the mixture only because the flour is too dry. Remember, the mixture should not be runny or too thick; it should be a little moist, so they adjust well in the doughballs.
Roll Paratha
8. After 30 minutes, make a round ball from the kneaded dough.
9. Dust some flour and roll it into a 3 to 4-inch circle.
10. Now apply some ghee all over the circle and put 1 tsp of sattu filling in the center.
11. Now seal the edges of the circle properly so that the filling is not visible from anywhere.
12. Gently tap on the top of the sealed ball and dust some flour on it.
13. Now start rolling gently and roll it into a 7 to 8-inch circle.
Cook Paratha
14. Heat the tawa on medium to high heat and place the rolled circle on it.
15. After a few seconds, turn it and drizzle some ghee and apply it all over.
16. Again, turn from the other side and apply ghee this side too, covering its edges.
17. Press it gently with a spatula and cook until the golden flakes appear on it.
18. When the golden layers appear on it, remove it, and the sattu paratha is ready to serve.
Serving
» Serve this saatu paratha with mango pickle or green chilli pickle alongside a cup of masala tea for a flavorful breakfast.
» Pair it with simple curd or any refreshing raita: cucumber, mint, and lauki to make it a comforting lunch.
» You can pack it in the lunch box with tomato ketchup to make it the kids’ favourite.
» This homemade sattu paratha also goes well with green chutney, making a classic Indian combination.
Pro Tips
- Always rest the dough for 30 minutes for crispy or flaky parathas. This will also help to roll them easily with minimum effort.
- Ensure the dough is soft and pliable like sattu filling. If the dough is too stiff, then the filling comes out while rolling the paratha.
- Sattu is naturally dry, so to retain moisture, add some lemon juice and 1 to 2 tablespoons. Avoid adding too much; this will make the mixture runny.
- Make sure the onion and green chilli are chopped finely so they fit easily under the dough ball and don’t cause problems when rolling.
- Roll the parathas gently; if you press them hard, the filling will come out.
- Cook parathas on a hot tawa; if you cook them on a cool tawa, you will end up with chewy or hard parathas instead of soft ones.
- If you want to make it healthier, add some grated paneer; this will enhance the taste and provide extra nutrition.
Sattu Paratha Recipe – Authentic Stuffed Paratha
Ingredients
For Dough
- 1 cup wheat flour (atta)
- 1 tsp oil
- ½ tsp salt
- ½ tsp carrom seeds (ajwain)
- water as needed to knead dough
For Stuffing
- ½ cup sattu (roasted chickpea flour)
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped
- 1 tbsp chopped coriander leaves
- 1 tsp coriander powder
- ¼ tsp garam masala
- ½ tsp salt
- 1 tsp lemon juice
- 1-2 tbsp water
- ghee for roasting
Instructions
- Add flour, salt, ajwain, and oil to a mixing bowl.
- Mix them all well and start adding water little by little to knead a dough.
- When the dough is kneaded into a smooth texture, leave it to rest for 30 minutes.
- Now make stuffing: add sattu, onion, chilli, herbs, salt, coriander, and garam masala to a mixing bowl.
- After adding lemon juice, sprinkle 1 tbsp of water to make a mixture.
- Mix well: if the mixture has good moisture, then the filling is ready. If not, sprinkle more water.
- Now make a dough ball from the kneaded dough.
- Dust some flour on it and on the rolling board, and roll it into a small circle.
- Apply some ghee and add a spoon of the mixture to the centre of a circle.
- Now close the edges properly and roll it gently into a large roti.
- Heat the tawa over high heat, and place the rolled roti over it.
- After a few seconds, turn and apply some ghee on it.
- Again, turn from the other and apply ghee this side too.
- Cook from both sides until golden flakes appear.
- When it starts appearing, remove the paratha immediately.
- Serve it hot with curd or chutney.
Notes
- Always rest the dough for 30 minutes to get soft and smooth parathas.
- Avoid adding too much water to the sattu mixture; add only enough to bind it.
- Cook parathas on a hot tawa for a flaky or crispy texture.
- Use homemade ghee to cook paratha for the rich flavour.
