Sattu Paratha

The very first time when I had this paratha I was surprised. Because this was the different type of paratha I ever had in my life. I should thank my neighbors for sharing the recipe.

Sattu paratha is mainly made in Bihar. And Sattu is available in all the North Indian grocery stores. The very first time when i made this paratha, I followed the traditional steps like cooking the chana dal without salt and then drained and kept in sun. Once it was dried well I powdered it.

I have even tried making this recipe by powdering the edible chickpea splits which i get in grocery store. It tasted good.

Now when ever my neighbor come back from vacation, she get me a packet of Sattu powder

For dough you need

• Whole wheat flour – 1.5 cups
• Water – 3/4 cups
• Salt to taste ..a good pinch should do
• Olive oil  – 1/2 tsp

You need to

• Make the wheat flour in a deep bowl
• If you want to include salt for the dough, mix it with water and keep aside.
• Remove 2 tbsp of water from the 3/4 cup and keep aside.(we may or may not use it)
• Make a well in the middle of the wheat flour
• Add water and slowly mix together.
• It will be sticky in the beginning, but keep on kneading. 
• Slowly the dough becomes smoother and it will stop sticking your fingers
• Keep on kneading it for a 10 minutes to form a dough ball
• damp the olive oil all over the dough and cover the bowl and keep it for atleast 30 minutes.

For the filling you need

• Sattu/chickpea split peas powder – 1 cup
• onion -1 medium very finely chopped
• green chilies -2 finely chopped
• garlic cloves -3 finely chopped
• ginger cube – 1/2 inch finely chopped
• carom seeds – 1 tbsp (optional)
• coriander leaves – 2 tbsp finely chopped
• oil – 2 tbsp
• lemon juice – 3 tbsp
• Dry Mango Powder/Amchur – 1 tbsp (Or  same amount of store bought Mango pickle gravy)

You have to

• Mix the fillings very well.
• Add salt and lemon juice according to your taste(i used the whole lemon juice)

• Divide the dough and filling to equal portion.
• apply little oil in the inner part of the dough where you keep the filling.
• Seal it and form a ball. Now dust and roll it carefully to form a disc
• place on a hot griddle, roast and drizzle oil on both sides.
• Serve hot with curd or any vegetable gravy