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Sattu Paratha Recipe – Sattu Stuffed Paratha Recipe

Sattu Paratha Recipe Video – Sattu Stuffed Paratha Recipe

Sattu parantha is the traditional parantha recipe of bihar. People of that region relish this parantha the most. You will even enjoy this parantha as well. The spicy stuffing of sattu i.e. roasted gram make these paranthas more delightful.

Sattu parantha is as easy to preapre as the any other stuffed paranthas. Roasted gram stuffed parantha goes well with raita curd or any curry. So, try out making these sattu paranthas with these easy to prepare step-by-step instructions. Enjoy!

Directions

Making:

Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.

sattu parantha

Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.

sattu parantha

Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top.

sattu parantha

Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.

sattu parantha

Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath.

sattu parantha

Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.

sattu parantha

Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready.

sattu paranthaServing:

Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!

Suggestion

  • If you want to add onion and garlic then add 2 garlic cloves chopped and ½ small onion chopped into the stuffing and mix it really well.
  • For 6 paranthas

Sattu Paratha Recipe - Sattu Stuffed Paratha Recipe sattu parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Chana sattu – 1 cup
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1-2 (finely chopped)
  • Ginger – 1 inch (grated)
  • Mango pickle masala – 2 tsp
  • Salt - ¾ tsp or to taste
  • Black salt - ¼ tsp
  • Kalonji – 2 pinches
  • Carom seeds – 2 pinches
  • Mustard oil – 1 tsp
Instructions
  1. Add ½ tsp salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. Less than a cup of water is used to knead this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.
  2. Meanwhile, make the stuffing. For this, take sattu in a big bowl and add green coriander, green chilly, ginger, mango pickle masala, salt, black salt, crushed kalonji, crushed carom seeds, mustard oil and 4-5 tsp of water. Mix all the ingredients really well. Stuffing is now ready.
  3. Dough is also ready, grease the hand with some oil and knead the dough. Pinch a lemon sized dough and smoothen it to make a peda. Make desired size paranthas. Dust the peda with some flour and roll it out into 3-4 inch diameter circle. Evenly spread some oil on the top. Put 2-3 tsp sattu stuffing on the rolled dough. Lift the edges of the dough and close the stuffing nicely. Flatten the dough ball by pressing it gently with the fingers.
  4. Dust the stuffed dough ball with some dry flour and again roll it out into 6-7 inch diameter thick parantha by pressing it gently with rolling pin. Heat a tawa and pour some oil and spread it evenly then place the parantha over it and let it roast from beneath. Once the parantha gets roasted from beneath, flip its side and apply some oil on top. Then again flip the sides of the parantha and spread some oil on this side as well. Gently press the parantha with the spatula and roast it on medium-low flame until brown spots appears on both of its sides.
  5. Parantha is now roasted aptly, transfer it on a bowl placed over a plate, on napkin paper or directly to the person. Similarly, stuff, roll and roast the paranthas until the dough is completely utilized. Sattu paranthas are now ready. Serve these scrumptious and delicious sattu paranthas steaming hot along with pickle, chutney, raita, curd, potato-tomato sabzi or any sabzi you like. Enjoy!