Authentic Sattu Paratha Recipe

Introduction

Sattu Paratha is a wholesome and flavorful Indian flatbread stuffed with roasted gram flour and spices. It’s a nutritious and satisfying dish perfect for breakfast or a light meal. The combination of aromatic spices and tangy lemon juice in the filling makes every bite delicious.

Ingredients

• 2 cups atta (260 grams)
• ½ teaspoon salt
• ¼ teaspoon ajwain (carom seeds)
• 1 cup water (approx., you might need more or less)
• ½ cup + 2 tablespoons sattu (150 grams)
• 1 small onion, finely chopped
• 2 green chilies, chopped (or more to taste)
• 3 tablespoons cilantro, chopped
• 2 teaspoons garlic, minced
• ¼ + ⅛ teaspoon ajwain
• ¼ + ⅛ teaspoon kalonji
• 2 teaspoons lemon juice
• ½ teaspoon salt
• 1 tablespoon + 2 teaspoons mustard oil
• 1 tablespoon pickle masala (achar masala from your favorite achar)
• 1½ tablespoon water to wet the stuffing
• Oil or ghee for cooking the parathas

Instructions

1. Step 1: To prepare the dough, combine 2 cups atta, ½ teaspoon salt, and ¼ teaspoon ajwain in a large bowl. Gradually add about 1 cup water while mixing to bring the ingredients together. Knead the dough by hand for 7 to 8 minutes or use a stand mixer with a dough hook on medium speed for about 5 minutes until it’s soft and smooth. Cover the dough and let it rest for 20 to 30 minutes.
2. Step 2: For the stuffing, mix ½ cup + 2 tablespoons sattu, finely chopped onion, green chilies, cilantro, and minced garlic in a large bowl. Add the ajwain, kalonji, lemon juice, salt, mustard oil, and pickle masala. Stir well to combine. Add about 1½ tablespoons water to moisten the mixture until it holds shape when pressed.
3. Step 3: Divide the dough into balls weighing 50 to 60 grams each and keep them covered to prevent drying. Roll one ball on dry atta into a smooth circle about 3 to 4 inches in diameter. Optionally, brush lightly with oil or ghee.
4. Step 4: Place about 3 tablespoons of the sattu stuffing in the center of the rolled dough. Bring the edges together and pinch to seal. Flatten gently, then roll out again carefully into a 7 to 8 inch diameter circle, ensuring the filling is evenly distributed.
5. Step 5: Heat a tawa or skillet over medium-high heat until very hot. Cook the rolled paratha for about 1 minute until bubbles appear on top, then flip and cook the other side for 30 seconds.
6. Step 6: Apply ½ to 1 teaspoon of oil or ghee on the cooked side and spread it evenly. Flip and repeat on the other side. Press gently with a spatula to cook evenly, turning as needed until both sides are golden brown.
7. Step 7: Repeat with the remaining dough and filling. Serve hot with yogurt or your favorite chutney.

Tips & Variations

• Adjust the green chilies to suit your preferred spice level.
• Use mustard oil for an authentic flavor, but you can substitute with vegetable oil if needed.
• Resting the dough is important for soft parathas—don’t skip this step.
• Add chopped mint or coriander to the filling for extra freshness.
• If the dough becomes sticky, dust with dry flour while rolling.

Storage

Store cooked parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet or tawa with a little ghee or oil to restore softness and crispness. The dough and stuffing can be prepared ahead and refrigerated separately for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of atta?

Atta is preferred for its whole wheat texture and flavor, but you can use all-purpose flour if necessary. The texture and taste will be slightly different, with softer but less nutty parathas.

What is sattu and where can I buy it?

Sattu is roasted gram flour commonly used in Indian cooking. It can be found in Indian grocery stores or online. If unavailable, you can try making it by roasting chickpea flour until fragrant, but store-bought sattu is recommended for authenticity.

Authentic Sattu Paratha Recipe

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★★★★★

4.8 from 138 reviews

Authentic Sattu Paratha is a nutritious and flavorful Indian flatbread stuffed with sattu flour, a roasted gram flour rich in protein and fiber. This recipe features a hand-kneaded dough made with whole wheat atta and a spicy, tangy filling of sattu mixed with onions, green chilies, garlic, mustard oil, and traditional Indian spices like ajwain and kalonji. Perfectly pan-cooked until golden and soft, these parathas make a wholesome breakfast or snack, best enjoyed with yogurt or pickle.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 parathas 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 2 cups atta (260 grams)
• ½ teaspoon salt
• ¼ teaspoon ajwain (carom seeds)
• 1 cup water (8 oz), approximate, may need more or less

For the Stuffing

• ½ cup + 2 tablespoons sattu (150 grams)
• 1 small onion, finely chopped
• 2 green chilies, chopped (adjust to taste)
• 3 tablespoons cilantro, chopped
• 2 teaspoons garlic, minced
• ¼ + ⅛ teaspoon ajwain
• ¼ + ⅛ teaspoon kalonji
• 2 teaspoons lemon juice
• ½ teaspoon salt
• 1 tablespoon + 2 teaspoons mustard oil
• 1 tablespoon pickle masala (achar masala) from your favorite achar
• 1 ½ tablespoons water to moisten stuffing
• Oil or ghee for cooking parathas

Instructions

1. Make the dough: In a large pan or plate, combine 2 cups atta, ½ teaspoon salt, and ¼ teaspoon ajwain. Mix well using a wire whisk or your fingers. Gradually add about 1 cup water and bring the mixture together into a dough. Knead by hand for 7 to 8 minutes until soft and smooth, or use a stand mixer with a dough hook on medium speed for 5 minutes. The dough should be soft, not tight. Cover and let it rest for 20 to 30 minutes.
2. Prepare the stuffing: While the dough rests, mix ½ cup plus 2 tablespoons sattu, finely chopped onion, green chilies, chopped cilantro, and minced garlic in a large bowl. Add ajwain, kalonji, lemon juice, ½ teaspoon salt, and mix well. Stir in mustard oil and pickle masala. Add about 1 ½ tablespoons water to moisten the stuffing so it holds shape when pressed. Adjust moisture as needed.
3. Roll and shape the paratha: Divide the dough into balls of 50 to 60 grams each and keep them covered. Roll one dough ball into a small smooth round about 3-4 inches diameter using dry atta. Optionally, brush lightly with oil or ghee. Place about 3 tablespoons of stuffing in the center. Bring the edges together, pinch to seal, and gently press to spread the filling evenly. Roll out carefully again into a larger round of 7 to 8 inches diameter.
4. Cook the paratha: Heat a tawa (griddle) on medium-high heat until hot. Place the rolled paratha on the tawa and cook for about 1 minute until bubbles appear on top. Flip and cook the other side for 30 seconds. Apply ½ to 1 teaspoon oil or ghee on the cooked side, spread evenly. Flip again and oil the other side as well. Press gently with a spatula to cook evenly, especially the edges. Flip multiple times pressing to ensure even golden brown spots develop on both sides and the paratha is cooked through.
5. Serve: Repeat with remaining dough balls and stuffing. Serve hot parathas with yogurt or your favorite pickle for an authentic meal.

Notes

• Adjust water quantity for dough based on atta quality; the dough should be soft but not sticky.
• Add green chilies according to your heat preference.
• Mustard oil adds authentic flavor but can be substituted with other oils if needed.
• Resting the dough helps in making the paratha softer and easier to roll.
• Cook the paratha on a well-heated tawa for best texture and softness.
• The stuffing should be moist enough to hold shape but not too wet to break the dough while rolling.

Keywords: Sattu Paratha,Sattu Stuffed Flatbread,Indian Paratha Recipe,Healthy Indian Breakfast,Stuffed Roti