Name: Sattu Paratha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, for the outer dough; ½ cup Roasted Gram Flour, Sattu powder; ½ Onion, finely minced; 2½ clove Garlic, finely chopped; 1 Green Chili Pepper, finely chopped; ½ tbsp Achari Masala, mango pickle masala with its oil; ½ tbsp Lemon Juice, fresh; ½ tbsp Mustard Oil, raw, for the filling; ¾ tsp Salt, divided; 1½ tbsp Cooking Oil, for roasting the parathas; ⅓ cup Water, as needed for dough and slight moisture in filling

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Make the outer dough: Knead the whole wheat flour with the specified salt and water into a soft, pliable dough. Cover and set aside.
Make the filling: In a second bowl, mix the sattu, minced onion, garlic, green chillies, achari masala, lemon juice, raw mustard oil, and salt.
Add water to the sattu mixture a few drops at a time and mix until it stays crumbly but holds lightly when pressed.
Take a medium dough ball, shape it into a small cup, and add a generous scoop of sattu filling. Bring the edges up and seal well.
Dust lightly with flour and roll gently into a wide round paratha, keeping the filling sealed inside.
Transfer to a hot tawa. Cook on medium heat on both sides, brushing with oil, until the paratha is crisp with golden-brown spots.

How to tell it's done

The paratha should be crisp outside, with a dry but cohesive sattu filling that tastes tangy, nutty, and lightly sharp from mustard oil.

Getting it right

Tip

Raw mustard oil and pickle masala give sattu paratha its Bihari flavor. Add water slowly to the filling; it should hold together without becoming wet.

What to serve it with

Demands immediate service radiating heat, flanked by an earthy Baingan Bharta (Chokha), cooling curd, and an aggressive reserve of pickle.

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