Sattu ka Paratha is bread stuffed with spiced up sattu mixture. Sattu is full of fibre, and nutritious, and it was once a cheap and healthy food alternative for farmers in some sections of UP and Bihar. It’s traditionally also had for breakfast as a drink. A glass of sattu mixed with water salt or sugar and lime, is an energising and filling drink. People also make of Litti out of it. My earliest memories of it is having it in the form of paratha which Amma used to make. Amma was an expert at making parathas, and at times when she used to come in her self-praise avatar, she’d exclaim that nobody could guess she was a Tamilian looking at her parathas.
Sattu ka Paratha paratha is usually had with a condiment or curd on the side as it has the tendency to make the throat go dry.
- 2 cups Sattu aata
- 2-3 small onions, very finely chopped
- 3-4 green chillies, finely chopped
- 6-7 garlic cloves, finely chopped
- 1-inch ginger, finely chopped
- 2 tbsp nigella seeds (kala jeera)
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp mustard oil
- 2 tbsp oil from any mango pickle
- Juice of 3 lemons (or to taste)
Directions for Sattu Paratha
- For the filling:Mix all ingredients well and adjust salt and lemon juice according to your taste, you may increase the oil or pickle oil content to make the filling a little less dry.
- For the parathas:Make parathas as mentioned in my aloo paratha recipe, you can find more detailed pictures for steps for making parathas in that post.
- Before adding the filling inside the dough, apply some oil on the inner side of the cup shaped dough; this would help in containing the filling inside, and the parathas will puff properly.
- Paratha Dough (keep it a little hard so rolling the parathas is easier)
Sattu ka paratha is best served with Baingan ka bharta, curd and pickle. If you have not had these yet, this is one must try. Do try it if available. This again goes toSrivalli, the Mela Queen’s Roti Mela.