Bored Of Aloo Parathas? Try This Protein- Rich Sattu Paratha

Are you bored of your cliché aloo parathas and other moong dal parathas? Switch to protein-rich sattu paratha that you can prepare in just half an hour. 

paratha

Sattu Paratha is a protein-rich Indian bread, most popular in the Indian state of Bihar, where it is most likely a staple food. The filling that is sattu, is prepared by dry roasting grains or grams. It is full of fibre, and other essential nutrients, thus making this one an extremely healthy dish that can be served for breakfast, lunch, and dinner as well. So, try out this easy recipe now!

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Sattu Paratha Recipe Card

This popular Bihari dish is made from sattu (stuffed channa dal) and flour.
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  • Total Time :25 min
  • Preparation Time : 15 min
  • Cooking Time : 10 min
  • Servings : 2
  • Cooking Level : Medium
  • Course: Main Course
  • Calories: 250
  • Cuisine: Indian
  • Author: Samriddhi Srivastava

Ingredients

  • 2 cups whole wheat flour
  • ½ cup water
  • 1 cup sattu
  • 1 finally chopped onion
  • 2 green chillies
  • 1 teaspoon ginger garlic paste
  • 2 tablespoon chopped coriander (dhania) leaves
  • 1tablespoon mustard oil
  • 1 tablespoon lemon juice
  • ghee or oil for frying the parathas

Step

  • Step 1 :

    To prepare the stuffing, take a large bowl and mix all the ingredients together.

  • Step 2 :

    In another bowl mix whole wheat flour and water together, knead together to make a soft dough to make softer parathas.

  • Step 3 :

    Take the stuffing, sprinkle a few drops of warm water to soften the dry mixture and mix well.

  • Step 4 :

    Distribute the dough in 4 balls and roll each ball a little to fill with stuffing. Spread a little ghee/oil, place 1/2 tablespoons of filling in the middle.

  • Step 5 :

    Close the opening and roll like a normal paratha.

  • Step 6 :

    Add oil or ghee on a hot tawa and cook each side of the paratha until golden brown.

  • Step 7 :

    Repeat the process for the rest of the parathas and serve hot with curd and pickle.