Sattu Ka Paratha Recipe is made out of sattu which is essentially the roasted channa dal flour. It is one of the vegetarian sources of protein for people of Bihar and used in many authentic Bihari recipes like -Sattu and Milk Porridge, Sattu Sharbat, Sattu and Jaggery Balls, Sattu Litti, Sattu Bharta, Sattu Cheela, Sattu Kebab, Sattu and Coriander Chutney and many more. A most common way to use Sattu is in parathas.
Sattu ka paratha is an immensely popular recipe of paratha in North India. It is a pure Bihari delicacy and one of the most frequently prepared breakfast or lunch in Bihar, Uttar Pradesh and few parts of Bengal. This healthy stuffed paratha is prepared with spicy and flavoured Sattu stuffing. The stuffing is inserted into the wheat dough portions and roll out to flat parathas. Sattu ka paratha is shallow fried in pan with little oil. It is mostly relished with yogurt, pickles or mild curries.
What is Sattu??
The difference between besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
Sattu flour is available nowadays in shops but if you cannot find them, then you can always make some right in your own home by grinding some roasted gram dal aka chutney dal/ फुटाणे.
Sattu ka paratha is a very simple and easy recipe. It requires very common ingredients which are very easily available in kitchen pantry. Though the recipe is simple, but it tastes divine. I heard many times about ‘Sattu Ka Paratha’ being one of their traditional food. Today morning, I was wondering what I should make for breakfast. Suddenly, it clicked my mind that I got pair of Sattu packets. Whenever I get Sattu, I always make sure to prepare Sattu ka paratha. The best thing of the Sattu paratha is that it will make you feel full for a long time. So, it is always a great option for heavy breakfast. Hence, everyone loves it in our family. The best part of the dish is that it does not require any side. Yogurt, pickle, chutney or ketchup any of these condiments is enough to accompany the luscious paratha recipe.
Health benefits of Sattu -->>
[ Sourc -timesofindia.indiatimes.com ]
Sattu is a great ingredient to add to your daily diet if you want to stay fit and disease free. Here are a few health benefits of Sattu-->>>
➡️Natural summer cooler: A drink made out of Sattu is a great drink to quench your thirst during summer. It prevents the body from overheating and brings down the body temperature significantly.
➡️High nutritional value: The dry-roasting process by which Sattu is made, seals in all the nutrients. It is rich in protein, fibre, calcium, iron, manganese and magnesium.
➡️Great for digestion: Sattu has high amounts of insoluble fibre which is great for the intestines. It cleanses the colon, detoxifies it of greasy food, constipation and acidity.
➡️Helps fight diseases: Sattu is a low-glycemic index food and is a great option for diabetics. It keeps blood sugar levels in control and regulates blood pressure. The high fibre in it is great for those suffering from high cholesterol.
➡️Aids weight loss: If you want to reduce weight, start consuming Sattu on an empty stomach. It helps reduce bloating and also enhances metabolism and burns calories effectively.
Read Also - Sattu Benefits for Fitness Freaks
These shallow fried flat breads are a speciality of the Bihar region where the paratha is stuffed with a mildly spiced roasted gram flour filling that makes a great breakfast/ lunch option. My family just loved it and I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy sattu ka paratha and enjoy for your breakfast/ lunch or dinner ! Do try this recipe and if you ever try this, do share your feedback with us in the comment section bellow. For more updates and new recipes, #Facebook #Instagram and #Google+.
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📌 Watch the full video recipe here 📌
INGREDIENTS :
For Making Dough -
2 Cups Whole Wheat Flour
1 teaspoon Oil
Salt as needed
1 teaspoon Carom Seeds
Water as needed to make a dough
For Stuffing -
1 Cup Roasted Gram Flour ( सत्तू का आटा )
1 Onion , finely chopped
2 Green Chillies , minced ( हिरवी मिरची )
6-7 cloves Garlic , minced ( लसून )
1 inch Ginger , finely chopped / grated ( अद्रक )
2 teaspoon Carom Seeds ( ओवा )
1 teaspoon Onion Seeds ( कलोंजी )
3-4 tablespoon Coriander Leaves , chopped
1 tablespoon Mustard Oil/ Ghee
Half Lemon Juice
2 tablespoon Mango pickle
More Ghee or oil for frying the पराठास
METHOD :
How to make the dough -
STEP 1 - To prepare the dough, in a wide bowl, bring all the ingredients together for making dough.
STEP 2 - Mix all the ingredients and water together, knead in a mixing bowl to make a soft dough.
STEP 3 - Keep aside covered till you prepare the stuffing. ( 10-15 minutes )
For Making Stuffing -
STEP 1 - In a bowl, add all the stuffing ingredients one by one.
For Making Sattu Ka Paratha -
STEP 1 - After the said time, once again knead the dough for 2 minutes and then divide the dough in small 6 balls.
STEP 2 - Take one dough ball, gently flatten it and shape it like a bowl/ cup.
STEP 3 - Place 2-3 tablespoon stuffing in the centre.
STEP 4 - Now bring all the edges together and seal it properly.
STEP 5 - Gently flatten it, apply some dry flour.
STEP 6 - Dust some dry flour on your rolling board and roll each ball 1/2 inch thick and 4-5" diameter disc.
STEP 7 - Heat a tawa/ griddle on low flame.
STEP 8 - Slowly slide the paratha on hot tawa and cook each side of the paratha evenly.
STEP 9 - Apply ghee / oil and roast paratha from both sides until golden brown and few black spots on the top puffs up.
STEP 10 - Repeat the process for the rest of the parathas.
Serve these hot Sattu Ka Paratha with curd and your favourite pickle.
When sided with baingan ka bharta, Sattu ka Paratha makes a wholesome weeknight dinner.
NOTES - *A well kneaded soft dough leads to softer parathas.
* If the mixture feels very dry, sprinkle a little warm water and mix well.
* Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
