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 cooling drink. It is still my favorite way to eat Sattu but this Sattu Parantha comes a close second.
Sattu is essentially roasted/boiled channa dal flour. A delicacy in Bihar and the choice of protein of the aam aadmi aka common man (also these days known as mango people). 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.
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 mango pickle resulting in a delightful flavor. The parantha is served with curd and often baigan bharta for a healthy and delicious summer meal. A perfect nourishment for the body to kick start the day.
And do watch how to make Sattu Parantha video. The perfect way to learn how to get that stuffing right.
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