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Sattu Ka Parantha / Stuffed Chana Dal (Gram Flour) Parantha

Sattu Parantha is prepared by wheat flour and Gram Flour stuffing. The stuffing is made from Sattu (Gram Flour), Chopped Onion, Chopped Chillies, Ginger, Garlic and spices. It is served as a breakfast recipe with Curd/Dahi (Yoghurt), Chutney, Pickle or Ketchup.
Course Breakfast, Main Course
Cuisine Bihari, Indian, North Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 3 servings
Calories
Author Recipe by Chits

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

  1. Sattu Parantha taste awesome when the stuffing is prepared with Achaar Masala. It’s the most important part of the parantha.
  2. Turmeric Powder is optional. It is used to bring a yellowish colour and taste to the paranthas.
  3. The flour should be kneaded with ghee or oil to make soft dough and also soft and crispy paranthas.
  4. Aamchur Powder can be used instead of Lime Juice. It is used to bring sourness in the Sattu Parantha.
  5. The quantity of water should be such that the stuffing is moist and should not be too wet.