Sattu Parantha | Nutritious Sattu Parantha Recipe
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.
For the filling
- 2 cups sattu ka aata (roasted bengal gram flour)
- 2 medium onions finely chopped
- 3 green chillies finely chopped
- 6-7 garlic cloves minced
- 1 inch ginger finely chopped
- 2 tsp nigella seeds (kalonji, kala jeera)
- 3 tbsp coriander leaves
- 1 tbsp mustard oil
- 2 tsp lemon juice
- 2 tbsp mango pickled mashed
- Salt to taste
For the dough
- 3 cups whole wheat flour
- 1 cup warm water
- ghee/oil for frying the paranthas
Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
Mix together all the stuffing ingredients and if the the mixture feels very dry sprinkle a little warm water and mix well.
Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2 tbsp of filling in the middle, cover from all sides and roll the parantha to 1/2 inch thickness.
Repeat for the rest of the paranthas.
Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.
Serve your Sattu Parantha hot with curd, pickle and optionally baigan ka bharta