Sattu paratha is one of Bihar's best-loved breakfasts: a whole wheat flatbread stuffed with a tangy, spiced filling of roasted chana flour. Because sattu is already roasted, the filling needs no cooking, so it comes together quickly.

Makes 4 parathas · Prep 25 minutes · Cook 15 minutes

Ingredients

For the dough

  • 1 1/2 cups (about 200 g) whole wheat flour (atta)
  • 1/4 teaspoon salt
  • 1 teaspoon oil
  • Water as needed (about 1/2 cup)

For the filling

  • 1 cup (about 120 g) sattu
  • 1 small onion, finely chopped
  • 1–2 green chillies, finely chopped
  • 1 teaspoon grated ginger
  • 2 tablespoons chopped coriander leaves
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon kalonji (nigella seeds), optional
  • 1 tablespoon pickle masala or a pinch of amchur, optional
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard oil
  • Salt to taste
  • 1–2 tablespoons water

Plus ghee or oil for cooking. Use plain Natural Sattu; flavoured drink mixes are not right for this recipe.

Method

  1. Make the dough: mix the atta, salt and oil, then add water a little at a time and knead into a soft dough. Cover and rest for 15–20 minutes.
  2. Make the filling: mix the sattu with the onion, chilli, ginger, coriander, ajwain, kalonji, pickle masala, lemon juice, mustard oil and salt. Sprinkle in 1–2 tablespoons of water so it just holds together when pressed. It should be crumbly, not wet.
  3. Divide the dough into 4 balls and the filling into 4 portions.
  4. Roll a dough ball into a 4-inch circle. Place a portion of filling in the centre, bring the edges up and pinch them together to seal. Flatten gently.
  5. Dust with flour and roll out gently into a 6–7 inch paratha, pressing lightly so the filling does not break through.
  6. Cook on a hot tawa for about a minute until small bubbles appear, flip, and cook the other side.
  7. Brush both sides with a little ghee or oil and cook, pressing gently, until golden brown spots appear on both sides.
  8. Serve hot with curd, pickle or green chutney.

Tips

  • Mustard oil is the secret. It gives the filling its traditional pungent flavour. Use any oil if you prefer it milder.
  • Keep the filling dry. Too much water makes it leak while rolling. It should hold together when you squeeze it, and crumble when you poke it.
  • Roll gently. If the filling breaks through, patch it with a pinch of dough and dust with flour.
  • Make it ahead. The filling keeps in the fridge for a day. Add the onion just before using.

What to serve it with

Curd or raita, mango or lime pickle, green chutney, or simply a cup of chai. It also packs well for lunch boxes.

Frequently asked questions

Why does my sattu paratha break while rolling?

Usually the filling is too wet or there is too much of it. Use a slightly drier filling, a little less per paratha, and roll with light pressure.

Can I make it without onion?

Yes. Leave out the onion and add a little extra ginger, coriander and lemon instead.

Is sattu paratha healthy?

It is a filling, protein-rich breakfast compared with a plain paratha, thanks to the sattu. Go easy on the ghee if you are watching calories. Read more about the benefits of sattu.