Sattu Paratha

I am not sure how many of you know what Sattu is! Sattu  is made up of roasted chana gram. Sattu is full of fibre, and nutritious, and it  imparts strength to the body. As it has cooling effects, sattu is used to make Sattu Namkeen Sharbat in summers.

You can also make sattu at home by roasting chickpes or chana grams and then grind to powder. Traditionally chickpeas/ chana grams were roasted in hot sand.

“Sattu Paratha” Speciality of Bihar and UP. Enjoy this dish in rainy season or in winters.


Serves 2


Ghee/ Oil for cooking parathas

For Dough

  • 2 Cup wheat flour
  • 1 Tsp carom seeds/ ajwain
  • 2 Tbsp oil
  • Salt as required
  • Luke warm water

For Stuffing

  • 1 Cup sattu
  • 1 Finely chopped onion
  • 5-6 Finely chopped garlic cloves
  • 1 Slice ginger- finely chopped
  • 3-4 Chopped green chilies
  • 2-3 Tbsp lemon juice
  • 1 Mango pickle- mashed
  • 1 Tsp caraway seeds/ ajwain
  • 2 Tbsp mustard oil
  • 2 Tbsp water
  • Salt as required


Step 1- Add carom seeds, oil, and salt to wheat flour and knead to make soft dough using luke warm water. Cover the dough with wet cloth and keep aside

Step 2- Add caraway seeds, oil, chopped onion, chopped green chilies, chopped ginger-garlic, mashed mango pickle, salt and squeeze lemon in the mixture and mix well by adding 2tbsp water

Step 3- Divide the dough into medium portions  and fill the sattu mixture in dough balls and roll like paratha

Step 4- Heat tawa/pan and cook parathas on high flame. When one side is half cooked turn the paratha and apply some ghee/ oil and turn again and apply ghee/ oil on another side

If required flip more and cook the parathas. Cook each paratha like this and remove on kitchen towel.


Serve with Chutney or Baingan Chokha and Chai for Breakfast, snacks or enjoy in dinner.




One thought on “Sattu Paratha

  1. Pingback: Mooli/Radish Paratha | #Foodfrenzy-Jyo's Kitchen

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