Sattu Parantha is one of those brilliant Bihari dishes which I fell in love with while in college. It is easy to make, high in protein and perfect for your lunch/breakfast/dinner.
My first introduction to Sattu was when I was in school. We would come home in Delhi summers and mum would have made a huge glass of chilled sattu with sugar or jaggery for us to drink. I remember throwing in some extra cubes of ice in and gulping down the filling and cooling drink.
Sattu is essentially roasted/boiled channa dal flour. A delicacy in Bihar and the choice of protein for the aam aadmi aka common man (also these days known as mango people) in the state. Though mainly popular in Bihar, Sattu is also used in Uttarakhand, Punjab and Uttar Pradesh. In Punjab sattu is mixed toasted and ground barley grains, and rolled into balls with salt, turmeric and chilli and eaten as a snack. Sometimes corn grains and millets are added along with sattu as well.
One can go one about Sattu and it’s uses But one of the most common way to use Sattu is in paranthas. I first ate Sattu Parantha ate at a friends house when I was in college and fell in love with it. Sattu atta is spiced with herbs and spices. And interestingly mango pickle is added to it and stuffed into whole wheat paranthas, served with curd and often baigan bharta for a delightful and healthy summer meal. A perfect nourishment for the body to kick start the day.
And do watch how to make Sattu Parantha video. Perfect way to learn how to get that stuffing right.
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Sattu Parantha for us is a regular breakfast item now and it gives me joy having so many items from across India on my breakfast platter. Breakfasts of India are truly delightful if you ask me !