Paranthas is the most common food in breakfast in Indian homes especially in North and East India. Sattu Ka Parantha is a staple food of Bihar. Paranthas is prepared in different ways by using different stuffing. Some of the common paranthas that is prepared at Indian homes are Aalo Parantha, Pyaaz Parantha, Methi Parantha, Gobi Parantha, Paneer Parantha, etc. Today we will be preparing Sattu (Chana Dal Flour) Ka Parantha. Sattu Ka Parantha or Stuffed Chana Dal (Gram Flour) Parantha is commonly prepared in East India in Bihar & Jharkhand where it is a staple food.
Sattu Parantha is prepared by using Chana Dal flour or Sattu which is very good for health. It is also used to prepare Sattu drink that is consumed in the early morning for healthy benefits. It is full of fibre and is very rich in protein and other nutrients. It has a good nutritional value as compared to other stuffed paranthas. It can be had in breakfast, lunch or dinner and is good for healthy freaky people. Sattu or Chana Dal Flour is prepared by dry roasting the chana dal and then grinding it in mixer grinder to prepare smooth powder.
There was a time when Chana Dal Sattu was not seen often in the market. I could recall the time when I wondered the whole market for Chana Dal Sattu but could not find it. Whenever I asked for Chana Dal Sattu to the shopkeeper, they presented me with sattu made from other ingredients. I could not find sattu made from chana dal. That was times that have passed away and we have moved ahead. Now we can buy Chane Dal Ka Sattu from the market very easily and is readily available.
Sattu Parantha is served in breakfast, lunch or dinner with Curd (Dahi/Yoghurt), Chutney, Pickle or Ketchup.
For more parantha recipes, you can visit by clicking on the below recipes:
Pyaaz Parantha without stuffing
You can visit our other bread recipes:
Veg Cheese Sandwich
Let’s start preparing healthy Sattu Ka Parantha….
Sattu Ka Parantha / Stuffed Chana Dal (Gram Flour) Parantha
Ingredients:
For Wheat Flour (Atta) Dough:
- 2 cup Wheat Flour (Atta)
- 1/2 teaspoon Salt (Or As Required)
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1 tablespoon Ghee or Oil
- Water for Kneading
For Sattu (Chana Dal Flour) Stuffing:
- 1 cup Sattu (Chana Dal Flour)
- 1 medium Finely Chopped Onion
- 1 piece Finely Chopped Chilli
- 2 tablespoon Chopped Coriander Leaves
- 1 inch Finely Chopped Ginger
- 4-5 cloves Finely Chopped Garlic
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/2 teaspoon Red Chilli Powder: 1 teaspoon
- 1/2 teaspoon Turmeric Powder (Optional)
- 1 teaspoon Achaar Masala
- 1/2 teaspoon Lemon Juice
- 1 teaspoon Mustard Oil
- Salt to Taste
- Oil or Ghee for frying
Instructions:
Kneading the Dough for Sattu Parantha:
- Take the Wheat Flour (Atta) in a large bowl.
- Add Salt, Ajwain and 1 tablespoon Oil or Ghee. Mix it.
- Now add water little by little and knead the Atta to make smooth dough.
- Cover and keep the dough aside for 15-20 minutes.
Stuffing for Sattu (Chana Dal Sattu) Parantha:
- Take Sattu (Chana Dal Sattu) in a bowl.
- Add Chopped Onion, Chopped Chilli, Chopped Ginger and Garlic, Chopped Coriander Leaves, Ajwain, Red Chilli Powder, Turmeric Powder, Achaar Masala, Mustard Oil, Lemon Juice and Salt.
- Add required amount of water to prepare moist stuffing so that it is easy to fill in the Atta dough.
- Mix all the ingredients properly. Check the salt and spiciness in the mixture and if required you can add more of it. Keep it aside.
Rolling and Stuffing Sattu Paranthas (Method 1):
- Take small amount of Atta dough and make medium sized ball. Make balls for all the dough and keep it aside.
- Take a ball and roll it to make a small circle shaped Roti.
- Put small amount of Sattu stuffing at the centre of the roll.
- Wrap the stuffed sattu with the dough by pulling out the outer edge of the dough. Press the wrapped part to flatten it.
- Take the remaining dough and make stuffed balls in the similar manner. Keep it aside for some time.
- Now take one stuffed ball, dust it with Wheat Flour (Atta) and roll it smoothly to make a circle shaped parantha. Make paranthas for all the stuffed balls.
Rolling and Stuffing Sattu Paranthas (Method 2):
- Take the Atta dough and make two equal sized balls.
- Make equal sized small roti’s out of them.
- Take one roti and keep it in rolling board. Place the Sattu stuffing uniformly all over it leaving the edges empty.
- Place the second roti over it. Press the edges to close the ends so that the stuffing is sealed.
- Dust the prepared stuffed balls with the flour and roll it to make a larger circle shaped roti.
- Repeat the above steps to prepare paranthas for the remaining Atta dough.
Aalo Parantha Recipe:
- Switch on the stove and heat Tawa over medium flame.
- Place the parantha over it and allow the lower part to cook partially.
- After some time flip to the other side and cook it.
- Take small amount of ghee and spread it over the partially cooked part.
- Flip it to the other side and again spread ghee over it.
- Cook it and keep on flipping both the sides until both the sides are properly cooked.
- Hot and Crispy Sattu Parantha is ready to be served. Prepare the paranthas for the remaining stuffed balls in the same above steps.
- Serve Hot Sattu Parantha with Curd, Pickle or Ketchup.
Notes:
- Sattu Parantha taste awesome when the stuffing is prepared with Achaar Masala. It’s the most important part of the parantha.
- Turmeric Powder is optional. It is used to bring a yellowish colour and taste to the paranthas.
- The flour should be kneaded with ghee or oil to make soft dough and also soft and crispy paranthas.
- Aamchur Powder can be used instead of Lime Juice. It is used to bring sourness in the Sattu Parantha.
- The quantity of water should be such that the stuffing is moist and should not be too wet.
