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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/authentic-sattu-paratha-recipe/