Sattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too.
I loved sattu ka sharbat very much and I was sure this sattu paratha also will be really good with the similar flavour and taste. I saw this simple recipe in Instagram and tried. It turned out really good and Aj too loved it and had. Sattu flour is different from the sathu maavu (multi grain mix).
Sattu paratha recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 20 mins | Cook time: 15 mins | Makes: 5 | Author: Raks anand
Click here for cup measurements
Sattu flour is roasted chickpea flour and is different from besan. This flour is mostly made by brown skinned chickpea, roasted and powdered. It is really good for health. We can make paratha stuffing with sattu flour and it is very delicious too.
Ingredients
Sattu flour – ½ cup
Onion – 1
Green chilli – 2
Lemon – 1
Coriander leaves, chopped – 3 tbsp
Ginger, finely chopped – 1 tsp
Garlic, finely chopped – 1 tsp
Mango pickle or amchoor powder – ½ tsp
Ajwain/ carom seeds – 1 tsp
Wheat flour – 1 cup
Ghee – 2 tsp
Salt – As needed
Method
- First prepare dough. Mix wheat flour, ghee and salt.
- Add lukewarm water to make a soft but non sticky dough. Keep aside for 10 mins.
- Meanwhile you can prepare stuffing, In a mixing bowl, take sattu flour, chopped onion, coriander leaves, green chilli, ginger, garlic, ajwain, lemon juice and pickle/ amchoor powder.
- Add lemon juice and sprinkle one or two tsp of water to make the stuffing soft.
- Knead the dough again to make it smooth and divide into 5 equal sized balls.
- If you want, you can make the stuffing also as balls.
- Take one dough ball and spread to a thick disc and place the stuffing in half spread paratha.
- Gather the sides to cover and seal the stuffing. Pinch off excess if any. Dust well and roll into thick paratha gently.
- Heat tawa, once hot, cook the paratha both sides with oil or ghee drizzled. Cook in medium heat until golden spots appear.
Notes
- I do not add salt in the stuffing as it will tend to leave out water. If you want you can add a little, but make sure to make immediately.
How to make sattu paratha step by step pictures:
- First prepare dough. Mix wheat flour, ghee and salt. Add lukewarm water to make a soft but non sticky dough. Keep aside for 10 mins. After 10 mins, knead the dough again to make it smooth and divide into 5 equal sized balls.
- When the dough is resting, you can prepare stuffing, In a mixing bowl, take sattu flour, chopped onion, coriander leaves, green chilli, ginger, garlic, ajwain, lemon juice and pickle/ amchoor powder. Add lemon juice and sprinkle one or two tsp of water to make the stuffing soft.
- If you want, you can make the stuffing also as balls (easy way). Take one dough ball and spread to a thick disc and place the stuffing in half spread paratha.
- Gather the sides to cover and seal the stuffing. Pinch off excess if any. Dust well and roll into thick paratha gently.
- Heat tawa, once hot, cook the paratha both sides with oil or ghee drizzled. Cook in medium heat until golden spots appear.
Serve with pickle and plain raita.
Looks very tempting…yum
When i read the post title, i thought you had made paratha with sattu flour..this is an interesting version of using it in the stuffing.parathas look yum Raji..
As usual u r rocking
Dear raks,
Is the sattu flour made from kondaladalai..how to prepare this ar home?
Yes, kondakadalai with skin. I am not sure if we can prepare at home to get same result
Is this flour available in Mustaffa?
Yes, I got in Mustafa
Any difference between sattu atta and black chana atta. Because I am having both flour in UAE. Please let me know this