Sattu ka paratha is popular in Odisha and Bihar states of India. Roasted chana dal flour, not chickpea flour, is mixed with spices, herbs, and onions and stuffed inside paratha. A protein-rich paratha recipe pairs well with a simple raita. When I tell about sattu to my South Indian friends, they immediately ask if it is Sathu maavu. Sattu and sathu maavu is not the same. Sattu is made using the roasted whole chana dal. The one we get in pori kadalai shop with the black skin, that is made into flour. It has a lot of health benefits. Adding spices and onions to this makes it very tasty. You can pack this for a lunch box or make this for lunch or dinner. Also check out my other interesting parathas, sev paratha, zucchini paratha, Mexican paratha
In a bowl add 2 cups of whole wheat flour. Now add 1 tsp red chili powder, 1 tsp ajwain and salt.
Add water and knead into a soft dough. Smear 1 tsp of oil cover and rest for 15 mins.
In another bowl add 1 cup of sattu flour. Add 1 tbsp finely chopped garlic, green chilis, red chili powder, 1 onion, salt, lemon juice, coriander leaves, and 1 tbsp of oil.
Mix everything well You should be able to hold the shape if you gather everything.
Now make equal sized dough balls of the kneaded wheat flour.
Dust it with dry flour Roll into a small disc.
Place 1.5 tbsp of the sattu filling.
Cover it well and seal it properly. Dust with dry flour Roll into medium-thin parathas
Grease a tawa and place the paratha on the tawa Cook on both sides.
Smear with ghee or oil Once cooked take it out from the pan Repeat to finish.
Sattu paratha is ready Serve with simple raita or plain yogurt.
Δ
