Sattu Paratha
Whole-wheat flatbread stuffed with spiced sattu (roasted gram flour) — a healthy, protein-rich Indian paratha that’s easy to make for breakfast or a quick meal.
Ingredients
Equipment
Method
- In a large bowl, mix whole wheat flour, salt and 1 tbsp ghee (or oil). Gradually add lukewarm water and knead into a soft but firm dough. Cover and let it rest for 10 minutes.
- In another bowl, combine sattu flour, finely chopped onion, green chillies, chopped coriander leaves, ajwain, salt (optional), and lemon juice. Mix well and sprinkle a little water if needed to make the mixture moist enough to shape into balls.
- Divide the rested dough into equal-sized balls (about 4–6). Also shape the sattu mixture into slightly smaller balls (one per paratha).
- Take one dough ball, flatten it a little on a rolling board, place one sattu stuffing ball in the centre. Gently bring the edges together to seal the stuffing and pinch off any excess dough.
- Dust the filled dough ball with dry flour and gently roll into a thick paratha (about 5–6 mm). Avoid pressing too hard to prevent stuffing from leaking out.
- Heat a tawa/griddle over medium heat. Once hot, place the rolled paratha on it. Cook one side for about 1–2 minutes, drizzle a little ghee or oil around the edges, then flip and cook the other side until golden brown spots appear. Press gently with a spatula for even cooking.
- Repeat with remaining dough and stuffing. Serve hot with plain yogurt, achar (pickle) or any chutney of choice.
Notes
Sattu is roasted gram flour (usually from chickpeas) and is rich in plant-based protein and fiber. Because sattu stuffing tends to be dry, serve parathas with curd or pickle to aid digestion and make the meal more balanced. :contentReference[oaicite:0]{index=0}