Sattu paratha recipe, how to make sattu paratha

Sattu paratha is a healthy Indian flatbread with sattu flour along with other simple ingredients is stuffed inside wheat dough. Learn how to make sattu ka paratha with step by step photos and helping video.

Since it is a healthy food, we can have it at any time of the day as breakfast, lunch or dinner. Perfect for lunch box too.

Check out this tasty snack sattu sev recipe and super easy sattu ladoo recipe in my website

FAQs about sattu

What is sattu flour?

Sattu flour is ground roasted chickpea and is different from besan. This is mostly made with brown skinned chickpea, roasted and then made into flour.

Sattu Vs Sathu maavu

Sattu flour is different from the sathu maavu (multi grain mix). The south Indian sathu maavu is a combination of healthy grains as flour.

While sattu is also a healthy one but just that it is made one ingredients, very popular across north India.

Health benefits

It is really good for health as it is full of fiber, packed with nutrients. If you want to increase your protein intake, this is the best way to include sattu in your menu.

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.

Serving suggestion

Sattu paratha is quite dry because of the sattu stuffing. So eat it with plain yogurt (curd/ dahi) and achar as side dish. Boondi raita goes well as well.

I saw this simple recipe in Instagram and tried. It turned out really good and Aj too loved it and had.

Related posts

• Meetha sattu recipe
• Sattu sharbat

Step by step photos

1. Firstly prepare dough. Take wheat flour, ghee and salt in a mixing bowl. Add lukewarm water gradually to make a soft but non sticky dough.

2. Keep aside for 10 mins. After 10 mins, knead the dough again to make it smooth and divide into 5 equal sized balls.

3. While the dough is resting, you can prepare stuffing.

In a mixing bowl, take sattu, chopped onion, coriander leaves, green chilli, ginger, garlic, ajwain, lemon juice and pickle/ amchoor powder.

After that, add lemon juice and sprinkle one or two teaspoon of water to make the stuffing soft.

4. If you want, you can make the stuffing as balls as well(easy way).

Take one dough ball and spread to a thick disc and place the stuffing in half spread paratha.

5. Gather the sides to cover and seal the stuffing. Furthermore, pinch off excess if any. Dust well and roll into thick paratha gently.

6. Heat tawa, once hot, cook the paratha both sides with oil or ghee drizzled. Cook in medium heat until golden spots appear.

Serve with sattu ka paratha with pickle and plain raita.

Recipe card

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5 from 1 vote

Sattu paratha recipe

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.

Course Main Course

Cuisine Indian

Author Raks Anand

Servings 5 parathas

1x2x3x

Cup measurements

Ingredients

• ½ cup Sattu flour
• 1 Onion
• 2 Green chilli
• 1 Lemon
• 3 tablespoon Coriander leaves chopped
• 1 teaspoon Ginger finely chopped
• 1 teaspoon Garlic finely chopped
• ½ teaspoon Mango pickle or amchoor powder
• 1 teaspoon Ajwain/ carom seeds
• 1 cup Wheat flour
• 2 teaspoon Ghee
• Salt

Instructions

• 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 teaspoon 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.

Video

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.

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