Sattu – roasted gram flour – is not just low on cost but healthy and one of the highest source of indigenous plant based proteins. I did a post on how to make sattu at home. You can read it here
In Bihar esp south Bihar, Jharkhand and Eastern Utter Pradesh, Madhya Pradesh and Punjab, sattu is not just a part of daily diet but a way of life. This protein rich food is the lifeline of rural bihar because of its cost effectiveness and rightly so. Versatile in nature, one can make rotis, litti, poories, parathas, laddoos, mix it into a refreshing sweet or salty drink or just eat this wonder flour like a chutney. The most interesting fact is this flour needs no cooking. You can just mix it in whatever preparation and enjoy its benefits.
Here we will make delicious sattu parathas where the stuffing is made of sattu flour mixed with other ingredients while the paratha is made with wheat flour. Sattu parathas are usually eaten with smoked and spiced mashed eggplant vegetable called bharta or chokha. Some people make the cooked version of it but traditionally it includes all raw ingredients apart from roasted eggplants. It is again simple and delicious dish that pairs well with these parathas.
I have also made charred bell pepper raita with it which I learned from a very talented blogger Monika Manchanda. You must visit her blog Sinamontales for such lovely recipes.
Now I have used charred or roasted sweet peppers in pasta sauces and dips but not as it is used in this raita. It was a delight to make and eat. I will do a separate post for the raitas.
To make Sattu Parathas
Ingredients for filling:
Chana Sattu ( roasted Bengal gram flour) – 4-5 tablespoons
Onion – 1 large finely chopped
Green chili – 1-2 finely chopped
Salt – to taste
Garlic Cloves – 4-5
Grated Ginger – 1 inch piece
Ajwain seeds – 1/2 teaspoon
Oil from pickle ( Or red chili pickle) (Homemade) – 2 teaspoon
Lemon juice – 2 teaspoons or more
A little water.
For Paratha –
Whole wheat flour – 2 cups
Salt -a little
Ghee – 1/2 teaspoon ( salt and ghee are optional)
Water for kneading and making the dough
Make tight paratha dough by slowly adding water to the wheat flour, salt and ghee mixture. Once that’s done kneed it with your fist to make the dough pliable and soft.
Wrap with a moist muslin cloth and set aside.
Now, in a bowl take sattu and add finely chopped onion, green chili, ajwain seeds, salt, finely chopped garlic and grated or chopped ginger along with mashed up mango or red chili pickle with oil from the pickle. Add fresh chopped coriander greens and lemon juice.
Sprinkle some water and rub in the ingredients into the sattu gflour by massaging it with your fingers till every thing is incorporated well. The chopped veggies will release its juice so be easy with ater. The mixture must be of the same consistency as the dough.
To make the parathas
Put a tawa or a pan on medium flame and let it heat while you roll the paratha.
Divide the dough into four or five smooth balls.
Take a ball of dough and press it a little to make it into shape of a pattie.
Dust the working board and the pattie with some dry flour then roll it out into a3-4 inch circle with a rolling pin. Spoon some stuffing on its center and gather the dough by lifting the rolled dough upward from the edges and bringing them together to seal the stuffed ball. They should meet at the center and the open ends should be sealed properly to avoid breakage and spilling.
Apply oil to the inside of the rolled circle before stuffing as it prevents breaking and spilling.
Now dust the stuffed balls again and gently roll them into a flat round paratha. Make sure the edges are thin and even.
Put the paratha on the midium hot tawa and brown from both sides. brush ghee on the circular edges and and evenly on the paratha then flip to do the same to the other side till it is crispy and nicely done.
Transfer it to the plate and make the other parathas similarly.
To Make Bhaingan Choka/ bharta Or roasted / charred eggplant veggie –
Large round eggplant – 1
Onion – 1 large chopped
Green chili – 1-2 chopped fine
Coriander greens (fresh) – 2 tablespoon chopped fine
Salt – to taste
Mustard oil – 1 tablespoon raw or smoked depending on your taste
Asafoetida – 1 -2 pinch
Garlic and ginger – finely chopped 1 teaspoon each
Wash the eggplant and pat dry. Put it on medium flame directly on gas stove to roast evenly from all sides or you can roast till in oven too. Brush a little oil over it before roasting.
When the eggplant softens a little insert the garlic with skin into it and let it cook inside the eggplant . You can also peel and cut it to use it raw if you like the taste.
Once the eggplant is roasted well take it off flame and let it cool. Once cool, remove the charred skin and mash it up wit ha fork or spoon.
In a bowl add the mashed smoked eggplant, finely chopped onions, mashed smoked garlic or the chopped ones, ginger, green chili, coriander leaves, salt and mix properly. Add the mustard oil to it and hing (asafoetida) You can smoke the mustard oil and when it is warm add hing to it then pour over chokha too.
Both ways it tastes nice but raw mustard oil gives it a unique rustic flavor.
Some people shallow fry all the ingredients before adding them to the roasted eggplant. That is a different version . Chokha is usually not cooked.
Serve the hot sattu parathas with baingan chokha , dahi ( curds), chaach (buttermilk) or raita like I did.
Enjoy this wholesome delicious rustic meal full of nutritional benefits.