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Sattu Paratha Recipe

Sattu Paratha is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

Sattu Parantha is a type of Indian bread relished popularly by vegetarians in Bihar region. The sattu parantha is a popular snack among Biharis and is made easily by shallow frying it.

Sattu is a staple food of Bihar region of India. The ingredient is known for its health properties especially it imparts strength to the body. Sattu, which is made up of roasted chana gram, is made into flour and is filled with ingredients like ginger, ajwain etc and rolled into a regular parantha which can be fried afterwards.

To know how to make this delight, simply follow the detailed instructions given for the recipe.


  • 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
  • How to Make Sattu Paratha:

    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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