Sattu Paratha (Roasted Gram Flour Stuffed Flatbread)

KP
Servings: 4 Total Time: 1 hr 10 mins
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Whole wheat flatbread stuffed with spiced roasted gram flour

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Sattu paratha is a hearty breakfast and lunch flatbread of Bihar. A soft whole wheat dough is filled with sattu (roasted gram flour) seasoned with onion, garlic, ginger, green chilies, lemon juice and mustard oil, then rolled and cooked on a hot griddle with ghee. Bihari cooking is often described as rustic and earthy, built on sattu (roasted gram flour), mustard oil and simple spice mixes. Read more in Indian regional cuisines.

It is served with curd, pickle or a simple chutney, and travels well, so it is a favorite for packed meals.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: dhiraj jain on Pexels; Photo 2: vladimir waikar on Pexels; Photo 3: Jahra Tasfia Reza on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Sattu Paratha (Roasted Gram Flour Stuffed Flatbread)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Vegetarian Meals
Prep Time 30 mins Cook Time 20 mins Rest Time 20 mins Total Time 1 hr 10 mins
Servings: 4

Description

Sattu paratha: a Bihari whole wheat flatbread stuffed with spiced roasted gram flour (sattu), onion, garlic and green chilies, cooked on a griddle with ghee.

Ingredients

For the dough

For the sattu filling

For cooking

Instructions

  1. Knead the flour, salt, oil and water into a soft, smooth dough. Cover and rest for 20 minutes.
  2. Mix the sattu with the onion, garlic, ginger, green chilies, ajwain, lemon juice, oil and salt. Sprinkle in 1 to 2 tbsp water so the mixture holds together when pressed.
  3. Divide the dough into 8 balls. Roll one into a 10 cm / 4 in round, put 1 1/2 tbsp filling in the center, gather the edges to seal and flatten gently.
  4. Roll out carefully with light pressure and a little dry flour into a 16 cm / 6 in round, taking care not to let the filling break through.
  5. Heat a griddle (tawa) over medium heat. Cook the paratha for 1 minute, flip, spread a little ghee on top and cook until golden spots appear. Flip again, add ghee and cook until crisp, 1 to 2 minutes.
  6. Serve hot with yogurt, pickle or chutney.

Note

Do not overfill, or the paratha may tear. Use sattu and not plain besan for the authentic flavor. Contains wheat gluten and milk (ghee); use oil instead for a dairy-free version. Best eaten fresh. Leftovers keep for a day and reheat on a griddle.
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Frequently asked questions

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Can I use besan instead of sattu?

Dry-roast besan in a pan until fragrant and use it, though the taste is different.

Why is my filling leaking?

The filling was too wet or the dough rolled too thin. Keep the mix crumbly.

What goes well with it?

Plain yogurt, mango pickle, or a green chutney.