Bihar

Sattu paratha

Name: Sattu paratha
Total time: 45 min
Yield: 4 servings
Cuisine: Bihari
Ingredients: 2 1/2 cups whole wheat flour (wholemeal atta flour, chapati flour); Water, about 3/4 cup; 2 tsp for the dough cooking oil (vegetable oil); 1 1/4 cups sattu; 1 small finely chopped onion; 4 cloves minced garlic; 1 inch grated ginger; 3 chopped green chilli; a handful chopped coriander leaves (cilantro); 1/2 tsp ajwain (carom seeds); 1/2 tsp nigella seeds; 1 tbsp lemon juice; 1 1/2 tbsp for the filling mustard oil; 3 tbsp for cooking ghee; Salt, to taste

Roasted gram, raw onion, mustard oil, pickle masala. Bihar packed a lunchbox into a paratha.

45 minTime

19 gProtein each

mediumSpice

Bihar's power flour3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

573kcalsame

19 gproteinsame

16 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Waterabout 3/4 cup

Cooking oil (vegetable oil)2 tsp, for the dough

Sattu1¼ cups

Onion1 small, finely chopped

Garlic4 cloves, minced

Ginger2.5 cm, grated

Green chilli3, chopped

Coriander leaves (cilantro)a handful, chopped

Ajwain (carom seeds)½ tsp

Nigella seeds½ tsp

Lemon juice1 tbsp

Mustard oil1½ tbsp, for the filling

Ghee3 tbsp, for cooking

Saltto taste

Method

5 steps

1Knead the flour with a pinch of salt, the oil and enough water to make a soft dough. Cover and rest 20 minutes.
2Mix the sattu with onion, garlic, ginger, chilli, coriander, ajwain, nigella, lemon juice, mustard oil and salt. Sprinkle in a little water.
3Roll a ball of dough into a small disc, fill with 2 tbsp filling, gather and seal. Flatten and roll gently into a paratha.
4Cook on a hot tawa, flip, then brush with ghee on both sides and press gently until brown spots form.
5Serve hot with curd, pickle or chokha.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bihar

Sattu paratha

Roasted gram, raw onion, mustard oil, pickle masala. Bihar packed a lunchbox into a paratha.

45 minTime

19 gProtein each

mediumSpice

Bihar's power flour3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

573kcalsame

19 gproteinsame

16 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Waterabout 3/4 cup

Cooking oil (vegetable oil)2 tsp, for the dough

Sattu1¼ cups

Onion1 small, finely chopped

Garlic4 cloves, minced

Ginger2.5 cm, grated

Green chilli3, chopped

Coriander leaves (cilantro)a handful, chopped

Ajwain (carom seeds)½ tsp

Nigella seeds½ tsp

Lemon juice1 tbsp

Mustard oil1½ tbsp, for the filling

Ghee3 tbsp, for cooking

Saltto taste

Method

5 steps

1Knead the flour with a pinch of salt, the oil and enough water to make a soft dough. Cover and rest 20 minutes.
2Mix the sattu with onion, garlic, ginger, chilli, coriander, ajwain, nigella, lemon juice, mustard oil and salt. Sprinkle in a little water.
3Roll a ball of dough into a small disc, fill with 2 tbsp filling, gather and seal. Flatten and roll gently into a paratha.
4Cook on a hot tawa, flip, then brush with ghee on both sides and press gently until brown spots form.
5Serve hot with curd, pickle or chokha.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sattu paratha

Make it your way

Ingredients

Method

Sattu paratha

Make it your way

Ingredients

Method

Make it a meal