Sattu Paratha
Whole wheat flatbread stuffed with spiced roasted gram flour and pan-fried in mustard oil until crisp, a filling Bihari breakfast.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 38 g
- fibre
- 7 g
- protein
- 10 g
- calories
- 280 kcal
Instructions
- 1
Knead the wheat flour, salt, and water into a soft dough. Cover and rest it for 15 minutes.
- 2
Mix the sattu (roasted gram flour), onion, green chillies, lemon juice, pickle masala or amchur, mustard oil, salt, and water into a crumbly filling.
- 3
Divide the dough into balls and flatten them. Place sattu filling in the centre and seal into a smooth ball.
- 4
Dust with flour and gently roll into a thick paratha (flatbread). Roll carefully so the filling does not spill out.
- 5
Heat a tawa (flat griddle) and cook the paratha on both sides. Brush with ghee until golden brown spots appear all over.
- 6
Serve hot with pickle, curd, or a knob of butter.
Chef's tips
Let the sattu mixture rest briefly so flavours blend. Roll gently with light pressure so the dough does not tear.
Ingredient substitutions
- mustard oil → any neutral cooking oil, though flavour will differ
Storage
Best eaten fresh; can be refrigerated for a day and reheated.
Reheating
Reheat on a hot tawa with a little ghee until warmed through.
Common mistakes to avoid
- •Adding too much filling, which makes the paratha burst open when rolling.
Serving suggestions
Cooked Sattu Paratha?
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