Sattu Paratha or Chatu'r Porota Recipe
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.
Servings 2 People
Ingredients
For the Dough
- 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.
For the Filling
- 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
Instructions
- 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.