Sattu Paratha (Roasted Gram Flour Stuffed Flatbread)

Sattu – flour of roasted chickpeas – is Bihar's superfood. Mixed with onion, garlic, ginger, green chilli, lemon, mustard oil and a little pickle masala, it makes a punchy filling for wholewheat parathas. Eaten with yogurt, chokha or chutney.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 25 min
• Vegan
• Famous in Bihar & Jharkhand

Ingredients

• For the dough: 250 g atta, ½ tsp salt, 1 tbsp oil, water
• For the filling: 150 g sattu (or besan dry-roasted until golden), 1 onion very finely chopped, 4 garlic cloves minced, 1 tbsp grated ginger, 2 green chillies chopped, ½ tsp ajwain, ½ tsp nigella seeds, 1 tbsp lemon juice, 1 tbsp mustard oil, 1 tbsp mango pickle masala/oil, 2 tbsp coriander, ½ tsp salt
• ghee or oil for cooking

Method

1. Knead atta, salt, oil and water to a soft dough and rest 20 minutes.
2. Mix all filling ingredients; it should hold together when pressed – sprinkle a little water if too dry.
3. Roll a ball of dough to a small circle, place 2–3 tbsp filling in the middle, gather the edges and seal. Flatten and roll gently to 15 cm.
4. Cook on a hot tawa, flipping, and brush with ghee until golden spots appear on both sides.
5. Serve hot with yogurt, pickle or aloo chokha.

Tip: Sattu sharbat – sattu stirred into cold water with lemon, salt and roasted cumin – is Bihar's summer drink; try it too.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.