Sattu Parathaसत्तू पराठा
Video: HomeCookingShow (YouTube)
Bihar's beloved sattu paratha is the kind of breakfast that fuels a farmer through a long morning — deeply satisfying, earthy, and alive with mustard oil and ajwain. Sattu, the roasted chickpea flour that is Bihar's quiet superfood, becomes a savory, fragrant filling tucked inside whole wheat dough. These parathas are best eaten hot off the tawa with a dollop of white butter and a slick of pickle on the side. Once you taste the combination of sattu and mustard oil, nothing else will do.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- For the dough
- ▪Whole wheat flour (atta)2 cups
- ▪Water, lukewarmas needed (approx 3/4 cup)
- ▪Salt1/2 tsp
- ▪Ghee or oil (for the dough)1 tsp
- For the filling
- ▪Sattu (roasted chickpea flour)1 cup
- ▪Mustard oil2 tbsp
- ▪Onion, finely chopped1 small
- ▪Green chilli, finely chopped2
- ▪Fresh ginger, grated1 tsp
- ▪Ajwain (carom seeds)1/2 tsp
- ▪Lemon juice1 tbsp
- ▪Fresh coriander leaves, chopped2 tbsp
- ▪Saltto taste
- Mustard oil gives the authentic pungent flavour — if you cannot find it, use a neutral oil and add a pinch of mustard powder to the filling. Sattu is available at Indian grocery stores; roasted chickpea flour or besan briefly dry-roasted in a pan can substitute in a pinch, though the flavour is milder.
Method
- 1Make the dough: Combine whole wheat flour, salt, and ghee in a bowl. Add lukewarm water gradually, kneading until a smooth, pliable dough forms. Cover with a damp cloth and rest for 20 minutes.
- 2Make the filling: In a mixing bowl, combine sattu, mustard oil, chopped onion, green chilli, grated ginger, ajwain, lemon juice, and fresh coriander. Add salt to taste and mix well — the filling should hold together when pressed. If too dry, add a few drops of water; if too wet, add more sattu.
- 3Divide the dough into 6 equal balls. Flatten one ball into a small disc, place 2 generous tablespoons of sattu filling in the centre, then pull the edges up and pinch them together to seal. Gently flatten the stuffed ball and dust with flour. Roll out carefully into a 6–7 inch circle, taking care not to press too hard and burst the filling.
- 4Heat a cast-iron tawa or flat pan over medium heat. Place the paratha on the hot tawa and cook for 1–2 minutes until small bubbles appear. Flip, drizzle with a little mustard oil or ghee, and press gently. Flip again and cook the other side with a drizzle of oil until both sides are golden-brown and slightly crisp. Serve immediately with pickle, yogurt, or a knob of white butter.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.