Sattu Paratha (Stuffed Sattu Flatbread)
Sattu Paratha is a rustic and flavorful stuffed flatbread popular in Bihar and eastern Uttar Pradesh. The filling made from roasted gram flour is spiced, tangy, and slightly smoky. It’s nutritious, filling, and perfect for breakfast or lunch—especially when paired with curd, pickle, or chutney.
🥣 Ingredients
For Dough:
2 cups whole wheat flour
Water (as needed)
A pinch of salt
For Stuffing:
4 tablespoons sattu
1 small onion (finely chopped)
2–3 garlic cloves (minced)
1–2 green chilies (finely chopped)
2 tablespoons mustard oil
1–2 teaspoons lemon juice or dry mango powder (amchur)
½ teaspoon roasted cumin powder
Salt to taste
Fresh coriander leaves
👩🍳 Instructions
Prepare Dough:
Mix wheat flour, salt, and water to make a soft dough. Cover and rest for 15–20 minutes.
Make Stuffing:
In a bowl, mix sattu, onion, garlic, green chilies, mustard oil, lemon juice/amchur, cumin powder, salt, and coriander.
Add a few drops of water if needed to bind (should be crumbly, not wet).
Stuff the Paratha:
Take a dough ball, roll slightly.
Place stuffing in the center and seal edges.
Gently roll into a flat circle.
Cook:
Heat a tawa (pan).
Cook paratha on both sides with ghee or oil until golden brown spots appear.
Serve Hot:
Enjoy with curd, pickle, or green chutney.
💡 Tips
Mustard oil gives authentic flavor—don’t skip if possible.
Keep stuffing slightly dry to avoid breaking while rolling.
Serve immediately for best taste and texture 😋
🥣 Ingredients
For Dough:
2 cups whole wheat flour
Water (as needed)
A pinch of salt
For Stuffing:
4 tablespoons sattu
1 small onion (finely chopped)
2–3 garlic cloves (minced)
1–2 green chilies (finely chopped)
2 tablespoons mustard oil
1–2 teaspoons lemon juice or dry mango powder (amchur)
½ teaspoon roasted cumin powder
Salt to taste
Fresh coriander leaves
👩🍳 Instructions
Prepare Dough:
Mix wheat flour, salt, and water to make a soft dough. Cover and rest for 15–20 minutes.
Make Stuffing:
In a bowl, mix sattu, onion, garlic, green chilies, mustard oil, lemon juice/amchur, cumin powder, salt, and coriander.
Add a few drops of water if needed to bind (should be crumbly, not wet).
Stuff the Paratha:
Take a dough ball, roll slightly.
Place stuffing in the center and seal edges.
Gently roll into a flat circle.
Cook:
Heat a tawa (pan).
Cook paratha on both sides with ghee or oil until golden brown spots appear.
Serve Hot:
Enjoy with curd, pickle, or green chutney.
💡 Tips
Mustard oil gives authentic flavor—don’t skip if possible.
Keep stuffing slightly dry to avoid breaking while rolling.
Serve immediately for best taste and texture 😋