Sattu Ka Parantha

Sattu is a flour made from roasted black chickpeas. It is used quite commonly in Bihari cuisine. Many foods, such as Sattu drinks, Sattu Laddoos, Sattu Bharta, etc, are made in Bihar using this flour. Sattu is rich in protein and a great source of nutrition; hence, it is a great addition to your everyday meals.

Sattu Ka Parantha, a popular breakfast in both Bihar and Uttar Pradesh, is a delicious dish made with Sattu and whole wheat flour. A spicy filling of sattu is stuffed in a dough ball made from whole wheat flour. The dough is then rolled, flattened and pan-fried till it becomes crispy. The breakfast is also quite filling and keeps you filled and satiated for a long time. So, if you have a long day at work and are expected to eat your lunch late, start your day with this breakfast.

Some Notes about Ingredient Sourcing in Germany:

While most of the ingredients needed for Sattu Ka Parantha are commonly available in any Indian kitchen and need not be discussed in detail, there are two ingredients about which I would like to talk. Those are pickle and pickle oil. These two ingredients are used in the filling and contribute majorly to the taste of the parantha. They are a must for this recipe.

The North Indian style Mango pickle or, even better, the North Indian style Green Chilli Pickle works best for this recipe. Use this pickle along with its oil in this recipe. If you don’t have chilli pickle and, say, have mango pickle instead, separate the mango pieces and use the other pickle ingredients in the recipe. In that case, add 2-3 finely chopped fresh green chillies for the stuffing.

Also, one more tip. If you can’t find Sattu Flour in nearby shops or supermarkets, you can use Besan (Chana Dal Flour-Quite commonly available in Indian shops) or White Chickpea Flour ( called Kichererbsenmehl in German-Available in stores like DM, Alnatura, etc) in this recipe. Dry roast the flour on low to medium heat until it changes colour slightly and releases a nice aroma. Then remove it from heat, let it cool, and mix it with other ingredients.

Another alternative is to de-skin and grind roasted black chickpeas ( they are quite commonly available in Indian shops) and use them in this recipe.

While you may get some of the ingredients needed for this recipe from a local supermarket, you will get all the ingredients from any Indian store near you or the online store of  Spiceland. Their quality is good, prices reasonable and they deliver all across Germany.

Now, let’s start with the recipe:

Equipment Needed to Make Sattu Ka Parantha

• Mixing bowl: https://amzn.to/49nsE66
• Pan: https://amzn.to/41rC8Im
• Spatula: https://amzn.to/3QYZGlR
• Rolling pin and board: https://amzn.to/49DyIYj

Ingredients Needed to make Sattu Ka Parantha

Ingredients for the dough

• 2 Cups Whole Wheat Flour
• Water; to knead the dough

Ingredients for the stuffing

• ¾ Cup Sattu Flour
• 1 Medium-Sized Onion; finely chopped
• 1 tsp Onion Seeds (Kalonji)
• ¾ tsp Carom Seeds (Ajwain)
• 1 tsp Salt
• 2-3 tbsp Finely Chopped Coriander Leaves
• 1-2 tbsp Green Chilli Pickle
• 1½ tbsp Pickle Oil

In addition

• Mustard Oil; for frying the paranthas

Method to make Sattu Ka Parantha 

Method to make the dough

• In a mixing bowl, combine whole wheat flour with water to knead a smooth dough.
  
  
  
• Cover and rest the dough for 20 minutes.
  
  
  
• After 20 minutes, knead it once again. The dough is now ready to make paranthas.
  
  

Method to make the stuffing

• While the dough is resting, prepare the stuffing. Put sattu flour in a mixing bowl.
  
  
  
• Add salt, onion seeds and carom seeds.
  
  
  
• Add onion, coriander, chilli pickle and pickle oil.
  
  
  
• Mix well. Let the mixture rest for 5 minutes.
  
  
  
• After 5 minutes, mix again. Press and check if the mixture is coming together. If not, add some more pickle oil till the mixture binds together.
  
  
  
• Portion out the filling mixture. Keep aside.
  
  

Further Steps

• Take a small portion of the dough. Flatten it a little using a rolling pin.
  
  
  
• Place the filling mixture in the centre.
  
  
  
• Cover it with the dough.
  
  
  
• Flatten the dough with your hands and then with the help of a rolling pin. Use dry flour so that the dough doesn’t stick.
  
  
  
• Place this parantha on a medium hot pan. After about 20 seconds, flip the parantha. Brush oil on its surface. Flip again and brush oil on the surface. Fry until the parantha turns golden brown and slightly crispy.
  
  
  
• Serve with butter, pickles and curd/yoghurt.
  
  

Here is the recipe in printable format:

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Check out other recipes from my kitchen here.

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