Name: Sattu Paratha
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups sattu (roasted gram flour); 1 tbsp green chili (finely chopped); 2 tbsp garlic (finely chopped); 1/3 cup onion (finely chopped); 1 tbsp ginger (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice; 1 tsp carom seeds (ajwain); ½ tsp nigella seeds (kalonji or kala jeera); 1 tbsp pickle (mango or mixed pickle); 2 tbsp mustard oil; Salt to taste; 2 cups wheat flour (atta); ½ tsp salt; Water as required; Cooking oil or ghee (as required)

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Sattu paratha is a local variety of stuffed flatbread, mainly consumed in Bihar and Jharkhand. At its core, the filling is simply a nutritious mixture of roasted gram flour combined with different aromatics like onion, garlic, ginger, green chilli, herbs, spices, mustard oil, and pickle, all these giving an intense, earthy flavor. The flavored sattu is sealed in wheat flour dough, rolled to medium thickness, and cooked on a hot tawa with some oil or ghee until it gets a nice golden-brown color and crispness on both sides. Check out my simple recipe to see the detailed instructions to make sattu paratha at home.

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KEY TAKEAWAYS

Sattu paratha is a popular traditional stuffed flatbread widely enjoyed across Bihar, Jharkhand, and other parts of northern India.
It is best served with tomato chutney, green chutney, plain curd, lightly spiced yogurt, aloo chokha, baingan bharta, aloo bharta, or dry sabji.

Sattu paratha offers an earthy, tangy, and savory taste with a crisp exterior and soft interior.
Other similar recipes are litti, aloo paratha, dal paratha, and mooli paratha.

The Ingredients:

To make the sattu stuffing:

2 cups sattu (roasted gram flour)
1 tbsp green chili (finely chopped)
2 tbsp garlic (finely chopped)
1/3 cup onion (finely chopped)
1 tbsp ginger (finely chopped)
3 tbsp coriander leaves (finely chopped)
1 tbsp lemon juice
1 tsp carom seeds (ajwain)
½ tsp nigella seeds (kalonji or kala jeera)
1 tbsp pickle (mango or mixed pickle)
2 tbsp mustard oil
Salt to taste

To make the paratha dough:

2 cups wheat flour (atta)
½ tsp salt
Water as required

To fry the paratha:

Cooking oil or ghee (as required)

That morning, talk turned to food after seeing my neighbor chop vegetables on her balcony. Her roots trace back to Bihar, where mornings often start with sattu paratha. Instead of listing options, she zeroed in on that one dish, a firm favorite in her household. She explained the details slowly like mixing the filling dry, pressing the dough and all. Mustard oil gives it its soul, she said, not just taste. I wrote them down in my notebook while I scribbled each tip beside it with little markers like “don’t rush kneading”.

That Saturday morning, I gave it a try, taking things slow because rushing never helps. Crispy edges, soft center – the parathas turned out just right. My husband liked how earthy they tasted, while the boys dipped theirs in curd and chutney, eating every bite. Luck showed up that day, handing me something small but good, one flatbread at a time.

How to Make Sattu Paratha? (Step by Step Guide with Images)

Step 1: In a large mixing bowl take 2 cups of sattu (roasted gram flour) and add 1 tbsp of finely chopped green chilies, 2 tbsp of garlic, 1/3 cup of onion, 1 tbsp of ginger, 3 tbsp of coriander leaves, 1 tbsp of lemon juice, 1 tsp of carom seeds (ajwain), ½ tsp of nigella seeds (kalonji or kala jeera), 1 tbsp of pickle (mango or mixed pickle), and 2 tbsp of mustard oil. Also add salt to taste and mix them all very nicely. Keep it aside.

Step 2: In a separate bowl, take 2 cups of wheat flour (atta) and mix ½ tsp of salt with it. Then add water gradually as required to make a soft dough. Cover the bowl with a plate and let it rest for about 15 minutes.

Step 3: Make relatively large dough balls. Press with your fingers in a circular motion to shape it like a bowl. Put 2 to 3 tbsp of sattu stuffing in it.

Step 4: Now, press the sattu stuffing with your fingers. Bring the ends closer by moving it in a circular motion. Seal it properly.

Step 5: Heat a tawa over a medium flame. In the meantime, roll it to make a relatively thick paratha, pressing it gently and evenly on all sides to spread the sattu stuffing evenly inside.

Step 6: Put the paratha on the preheated tawa. Flip it after 20 seconds. Apply ghee or cooking oil on the surface. Flip again. Grease the other surface with ghee.