Sattu Paratha
Bihar's protein-rich stuffed flatbread, whole-wheat dough packed with spiced roasted-gram filling scented with ajwain, nigella and mustard oil, then griddled crisp.
45 min 2 servingsMedium
Ingredients
2 servingsContains: gluten
Flavor profile
Spice
Richness
Method
- 1Knead the whole-wheat flour with a little oil, salt and water into a soft dough and rest it.
- 2In another bowl, combine the roasted gram flour with mustard oil.
- 3Mix in the ajwain, nigella seeds, chopped green chilli and coriander leaves.
- 4Add the lemon juice and salt, then sprinkle a little water so the filling just holds together but stays crumbly.
- 5Divide the dough into balls and roll each into a small cup.
- 6Place a spoon of the sattu filling in the centre and pinch the edges shut.
- 7Flatten gently and roll out into a paratha, taking care the filling does not tear through.
- 8Heat a tawa and place the paratha on it.
- 9Cook until the base spots, then flip and smear with oil.
- 10Flip again, oiling the second side, and press with a spatula until both sides are golden.
- 11Serve hot with curd, chokha or pickle.
Frequently asked
About 45 minutes total — 25 min prep and 20 min cooking.
Yes — Sattu Paratha is jain, veg, vegan.
Sattu Paratha contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
