Sattu Ka Parantha

Sattu is a flour made using black chickpeas. This flour 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 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.

While most of the ingredients needed for Satu Ka Parantha are commonly available in the 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. Add this pickle and also some oil from this pickle to use 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 don’t have access to Sattu Flour, you can make this with Besan (Chana Dal Flour) or even White Chickpea Flour. Dry roast the flour on low to medium heat till the flour changes colour slightly. Then remove it from heat, let it cool, and mix it with other ingredients.

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

Some Notes for my readers in Germany

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.

If you don’t get Sattu at an Indian store, you can replace it with Besan, which is easily available in Indian stores. If you don’t have access to any Indian store, you can even replace sattu with white chickpea flour, called Kichererbsenmehl in German. Roast the flour and use it for the recipe.

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 till 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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