Friday, July 18, 2008

Sattu Parantha

Yet another bihari dish. Courtesy my bihari neighbour!!
This is probably one of the easiest stuffed paranthas I have had coz it requires no boiling, grating or mashing for the prepartion of the stuffing!! You just need to powder some roasted chana dal and store. When required mix all the masala and its ready. Roasted chana dal is very easily available in Indian supermarkets. Please do not confuse sattu with besan as both are different. Now please do not ask me how are they different, as I just know it is different.

Sattu mixed with water, lime, and salt or sugar is had to cool your body during summers in Bihar, says my neighbour. So obviously one can understand how good it would do to your body. Apart from that it is full of fibre and is extremely nutritious. Sattu is popularly used to make stuffed pooris, paranthas and yet another Bihari delicacy called Litti.


For dough:

  • 3 cups - Wheat flour
  • salt to taste
  • water to kneed

For stuffing:

  • 2 cups - Sattu
  • 3cloves - Garlic,
  • 1 - Onion, finely
  • 1 - Green Chili, finely
  • 2 tsp - Coriander leaves, chopped
  • 1 tbsp - Lime
  • 1/4th tsp - Ajwain or carom seeds
  • 1 pcs - Green or Red ChillyPickle
  • Salt To taste
  • 1 tbsp - Mustard Oil


  • Kneed the wheat flour to make a little hard dough.
  • Mix all the ingredients and make the stuffing.
  • Divide the dough into small portion and roll it into round shape. Apply some oil on to the inner side for the roti so that its puffs up when cooked.
  • Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out into parantha.
  • Cook on hot tawa, applying oil/ghee(prefer ghee) till both sides are cooked and golden brown in colour.
  • Serve with aloo bhujia or baigan bharta or choley masala along with beaten curd.

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