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Sattu Paratha

Sattu Paratha is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 6


For stuffing:

2 cups - roasted Chana dal powder (sattu)

5 - Cloves garlic, chopped fine or grated

2 - onions, medium-sized, finely chopped

1 inch - ginger, cleaned and grated

3 - green chillies, chopped

2 tsp - coriander leaves, chopped

2 tsp - Lime juice

1/2 tsp - ajwain

2 pieces - Mango pickle, mashed or 1 mashed red mirch filling pickle or 1 tsp amchur powder

salt to taste

2 tsp - Mustard oil

For atta dough:

3 cups - Wheat flour

2 tsp- oil/ghee

1/4 tsp - salt


  1. For stuffing:
  2. Mix all the stuffing ingredients with sattu, add 1 to 2 tsp water to make the stuffing moist and easy to fill.
  3. For atta dough:
  4. Knead wheat flour, ghee and salt, adding the required amount of water to make a soft dough.
  5. For making sattu paratha:
  6. Divide the dough into small portions.
  7. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
  8. Then, roll out the paratha.
  9. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
  10. Serve hot with chutney, curd or sauce.
  11. It can be served for breakfast, lunch or dinner.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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