Winter Special Stuffed Parantha Recipe: Sattu Paratha Recipe
If there is anything exciting about Indian winters, then it is the variety of food we get to relish. Ranging from a variety of veggies that in turn offer a variety of dishes to different Indian stuffed paranthas, these few months are for eating and rejoicing food. This Sattu Paratha recipe is a quintessential Bihari dish which is an Indian flatbread stuffed with spiced roasted gram flour.
Benefits of Chatu or Sattu
Besan and Sattu are derived from the same ingredient, Bengal Gram. Besan is Bengal Gram flour, whereas we get Chattu or Sattu when the same Bengal Gram is dry roasted and then turned into a flour.
Sattu or Chatu can be a bit coarser than Besan and it is more fibrous in nature. It has a low-glycaemic index, which means it is wonderful for those who are suffering from Diabetes. Also, it is good for those who are trying to lose weight.
Sattu or chatu is extremely beneficial to those who are suffering from constipation.
While growing up, winters were my favourite months. It was the season of me asking for more paranthas for lunch as well as dinner. It is a common notion amongst Bengalis that rice has a cooling effect on our body, whereas fried foods like luchi and porota have an opposite effect. Probably because food items like luchi and paratha need our body to work out much harder in order to digest them.
Coming back to my love for paranthas, this one was not as frequent as Aloo Parantha or Mix-Vegetable stuffed Paranthas. But whenever it would, we would get to taste the culinary heritage from my birthplace, Dhanbad.
How to make easy Chatu’r Porota or Sattu Paratha Recipe in 2 Ways
Concept of non-vegetarian can be quite confusing for those who aren’t familiar with Bengali ways of cooking.
Bengalis and Jains have a common belief where both Onion and Garlic are considered non-vegetarian ingredients. So, if you plan to make this sattu parantha for a Saturday then you can go for the vegetarian version, where the filling doesn’t have any onion in it. Otherwise, you can add some finely chopped onion to the filling.
Few more Parantha recipes from my Blog:
- Cheese Parantha Recipe
- Stuffed Keema Parantha Recipe
- Bengali Moglai Porota | Mughlai Parantha Recipe
- Palak Parantha | Spinach Flat Bread Recipe
- Dimer Porota | Bengali Egg-Stuffed Parantha
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Below, I am giving you the detailed recipe for the vegetarian filling of Sattu flour recipe which is the star of this dish.
Sattu Paratha or Chatu’r Porota is a delicacy from Bihari Cuisine. It is an Indian flatbread stuffed with spiced filling of roasted Gram flour. Mildly spicy, this is a very good tiffin idea for kid’s lunchbox. Serve it with coriander chutney or a simple pickle and enjoy it with a side of mild Indian winter sunshine.
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 2 tbsp Ghee or Clarified Butter Vegans chose Sunflower Oil or any other Refined oil
- 1 tsp Salt
- 1/2` tsp Ajwain or Carrom Seeds
- 1 cup Water approx.
- 1/4 cup Roasted Gram Flour or Sattu or Chatu
- 2 Green Chilies Finely Chopped
- 1.5 tsp Salt
- 1/4 tsp Asafoetida or Hing For Vegetarian (Jain) version
- 1 Onion Large, Finely Chopped
- 2 inches Ginger Finely Chopped
- 1 tbsp Sugar
- 1 Lemon Juiced
- Water to bind the filling
Prepare the dough by combining all the dry ingredients with rest of the ingredients except water. Let the ghee mix up nicely so that there are no lumps.
Now, knead the flour mix with water. The dough should be soft and pliable, just like a roti/chapatti dough. Keep it aside and prepare the filling.
For the filling, combine the ingredients and mix it very nicely with your fingers. Use caution while adding water. You might need only few drops of it as some of the lemons are quite juicy.
If you are making the vegetarian version, then skip the onion. Otherwise, add onion and skip the Hing or Asafoetida. After mixing, it should be like a wet sand and should hold its shape if pressed between fingers.
To make the paranthas, divide the dough into smaller portions, each of the size of a tennis ball.
Meanwhile, heat a skillet.
Take each dough ball and flatten them at its edges while shaping them into a bowl to hold the filling in.
Take a heaping tablespoon of the filling and fill it in. Now, grab the edges and start pinching them together, locking the filling inside it. Note that there shouldn’t be any air bubble locked inside along with the filling. Otherwise, it would get trapped inside and burst the parantha while rolling them flat.
Using a rolling pin, flatten the stuffed dough ball on a floured surface.
Dry roast it on the skillet first on the both sides before frying them with half spoonful of Ghee or Clarified Butter. Once bith the sides are brown and crispy, take them off the heat and serve them with Pickles or Chutney.