Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Indian Flatbread From Bihar
In Bihar, anything roasted and ground into a flour is called sattu. Sattu can be prepared from other pulses and cereals, as well. In this recipe, we are using chana sattu, which is prepared with roasted gram flour or brown chickpea flour. Since this paratha is from the Indian state of Bihar it is called Bihari sattu paratha.
Sattu is also readily available in the market.
This flavorful paratha can be had for breakfast, lunch or dinner. Do try it and share your experience.
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For the stuffing:
- 6 tbsp sattu (bengal gram or brown chickpea flour)
- 1 chopped green chilli
- 1 tbsp chopped hara dhania (cilantro)
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp ajwain (carom seeds)
- 1 chopped small onion
- 2 tbsp mango pickle masala
For the paratha:
- Soft atta (whole wheat four dough), as needed for 3 parathas, add a little salt when preparing the dough
- Desi ghee (clarified butter), as needed
- Dry atta (whole wheat flour), as needed
- In a mixing bowl, add all of the stuffing ingredients and mix until well combined. The mixture should hold its shape well when pressed in the fist and opened. Set aside.
- Take some dough, roll it into a ball and then flatten it lightly. Dust both sides with dry flour and form into a bowl shape for the stuffing.
- Drop about 2-3 tbsp of the stuffing into the dough, fold the edges and close it on top.
- Dust with dry flour and roll it out with soft hands into a medium-thick paratha, about 5 inches in diameter.
- Roast the paratha on low-medium heat, applying a little desi ghee or oil until it is covered with brown spots on both sides.
- Prepare all the parathas and serve them with plain dahi (yoghurt) and some pudina (mint chutney).
Bihari Sattu Paratha Recipe
© 2021 Rajan Singh Jolly