Sattu ka paratha is a popular stuffed paratha in Bihar.

Sattu Ka Paratha

What is Sattu ka Paratha?

The best definition will be it’s a unleavened bread, pan fried and stuffed with roasted gram filling.

To prepare Sattu grains like barley, Bengal Gram is dry roasted. Traditionally in an iron pan, the grains and sand were roasted. Finally, after sieving the grains they are ground into fine flour.

Sattu flour can be a mixture of ground pulses and cereals from India. Sattu ka atta is also known as  Chhatua.

Sattu is consumed predominantly in Bihar, Uttar Pradesh Uttrakhand, Punjab, New Delhi, in fact in Bihar Sattu is referred to as Desi Horlicks.

Sattu ka Atta in regional cuisine is the starting point to create different dishes. Make porridge, sweet dishes with fruit slices, sugar, milk, or savoury dishes with green chilli, lemon juice, and salt.

Make Litti Chokha  you need Sattu ka atta. I am sure there are a lot more uses to Suttu ka atta than these few here. But today let’s toddle to Sattu ka Paratha from here  and here.

Nutritious Sattu ka Paratha, an Indian Bread Stuffed With Roasted Gram(A delicious unleavened bread, pan fried and stuffed with roasted gram filling)

Ingredients:
For the Paratha:

• 1 ½   cups Wheat flour
• Salt to taste
• Water to knead dough

For the Filling:

• ½ cup Sattu ka Atta
• 1 medium Onion, finely chopped
• 3-4 Green chilies, finely chopped
• ½ teaspoon Ginger Garlic paste
• ½ teaspoon Kalonji seeds/onion seeds
• 2 tablespoons Dhania/ coriander  leaves, finely chopped    2  tablespoons  Oil
• 2 tablespoons Mango Pickle oil
• Salt to taste
• Lemon juice to taste
• Oil for applying and frying

Method:
The Dough:

• Mix all the ingredients well to get stiff but pliable dough. Cover and set aside.

The Filling:

• Mix all the ingredients. Check the seasonings. Add more or less Pickle oil to suit your taste.

To Make the Paratha:

• Make lemon sized balls and set aside.
• Dredge one ball in a little flour and roll out in a small circle.
• Apply a few drops of oil and add about 2 teaspoons of the mixture in the centre.
• Bring the edges to the centre and close the ball. Press and dredge in flour.
• Roll out to a make a thick circle.
• Transfer to tawa/skillet and cook on one side till small bubbles appear.
• Turnover and add a little oil around the edges.
• Cook till you there are brown spots on paratha. Then flip and cook on the other side. Use oil if needed.
• Remove and serve hot.
• Traditionally this paratha is had with baigan ka bharta but I served with curds and of course pickle.

Day 16

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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