Sattu or Chatu is gram flour and is very nutritious as well.Its very popular in Bihar as well as in other parts of India.This Paratha can be served with a side of Curd or Yoghurt with a sprinkle or black salt or any Indian Pickle parlicularly Mango or Aam ka aachar .
Preparation Time - 10 min and dough resting 15-20 min
Cooking Time - around 20 min
Ingredients for Dough :-
1. 1 cup Whole wheat flour ( makes about 4 paratha )
2. 1 teaspoon of oil ( vegetable or sunflower oil )
3. Water as needed to knead a smooth dough. ( I needed around half cup water )
4. Salt ( as per your taste) ( I used less than 1/4th teaspoon).
Ingredients for stuffing :-
1. Sattu or Chatu . ( around half cup )
2. Onion minced ( 1/4th cup )
3. Ginger minced ( 1 inch )
4. Fresh green chilly chopped.( as per your heat tolerance )
5. Cilantro or dhaniya patta ( 8-9 twigs ) minced.
6. Coriander powder ( 1 teaspoon )
7. Ajwain or Jowan or Carom seeds ( 1/4th teaspoon )
8. Nigella or Onion seeds or kalojeere (1/4th teaspoon )
9. Aamchur powder 1/4 teaspoon.
10. Aanardana powder 1/4th teaspoon (optional )
11. Cumin seeds/Jeera 1/4th teaspoon.
12. Indian pickle 1/2 teaspoon ( I used Mango Pickle )
13. Water as needed to bind everything together for stuffing.
14. Garlic minced ( I used 2 small cloves )
15. Salt as per your taste ( I used around 1/2 teaspoon )
16. Oil or Ghee/Clarified butter for frying the paratha.
Preparation :-
1. Knead a smooth dough cover and rest it for 15-20 min.
2. Mince and chop all the vegetables mentioned under ingredients like Onion,Ginger,Garlic,Green chilly and cilantro.
3. Make the stuffing with little water.
Cooking:-
1. Make golf size balls out f the dough and then flatten it to about 5cm diameter with rolling pin /belna and then put the stuffing inside and seal it inside .
2. Flatten the dough with the stuffing inside turn it (sealed side facing the rolling board or the chatu,apply little oil or flour on the sealed side to prevent it from sticking to the rolling board or chatu ) and then using oil or dusting flour carefully roll out the dough into a round shape taking care that the stuffing does not comes out.
NOTE - Follow the pictures below to get an idea.
3. Put a tawa or skillet on heat ( do not make it too hot or else the paratha will burn as soon as you place it ) adjust the heat.
4. Place the paratha on the tawa and let one side cook ( when you see small bubbles rising then add little oil/ghee cook and turn to the other side and then let it cook,Pressing gently with your spatula and then again add little oil/ghee ).
5. Keep the paratha aside. You can place it on a kitchen tissue to soak any extra oil/ghee.Cover it to keep warm.
6. Repeat the steps for the other parathas.
7. Serve warm with side of Indian pickle or Curd/Yoghurt/any homemade chutney of your choice.
Pictures :-
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| Dough |
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| Stuffing before adding water |
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| Rolled out golf size ball dough with the stuffing after adding water and a portion taken from there |
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| sealed dough with the stuffing inside |
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| sealed portion turned down |
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| Rolled out Paratha |
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| Paratha on the tawa/skillet |
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| Paratha turned to the other side after one side is cooked |
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| Sattu Paratha or Chatur Paratha |
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