Sattu Paratha Recipe: Bihari Sattu ka Paratha with a Moist, Spicy Filling
CHAKKI PEESINGIn Bihar and Jharkhand, sattu is more than a flour. It goes into the famous litti, into a cooling summer drink, and in winter into thick, spicy stuffed parathas. Sattu is roasted chana ground into a fine flour, so it is already cooked. That makes sattu paratha one of the quickest stuffed parathas you can make: no boiling, no mashing, just mix the filling and roll.
Quick answer: Mix 150 g chana sattu with chopped onion, green chilli, ginger, coriander, ajwain, kalonji, salt, lemon juice and 1 tbsp heated mustard oil, then sprinkle in 2–3 tbsp water until the filling holds together when pressed. Stuff it into balls of soft wheat dough, roll gently and cook on a hot tawa with ghee until both sides are golden. This makes 6 parathas.
| Prep | Resting | Cooking | Makes |
|---|---|---|---|
| 20 minutes | 20 minutes | 20 minutes | 6 parathas |
Did you know? Sattu, described as powdered roasted gram, is the heart of Bihari cuisine. The same spiced sattu filling goes into litti, which is baked and served with ghee and chokha (source). Master this filling and you can make both.
Sattu vs Besan: Not the Same Flour
| Chana sattu | Besan | |
|---|---|---|
| Made from | Roasted chana, ground | Raw chana dal, ground |
| Taste | Toasty, ready to eat | Raw and beany until cooked |
| Can it be eaten without cooking? | Yes, it is already roasted | No, it must be cooked |
| Best for | Paratha filling, litti, sattu drink | Chilla, pakora, kadhi, ladoo |
Do not swap besan into this recipe; the filling would taste raw.
Ingredients
For the dough
- 250 g MP Sharbati Atta
- ½ tsp salt and 1 tsp oil
- About 160 ml water
For the sattu filling
- 150 g Chana Sattu
- 1 medium onion, very finely chopped
- 2 green chillies and 1 tsp ginger, finely chopped
- 3 tbsp chopped coriander
- ½ tsp ajwain and ½ tsp kalonji (nigella seeds)
- Juice of 1 lemon, or 1 tsp amchur
- 1 tbsp Black Mustard Cold Pressed Oil, heated and cooled (see tip)
- 1 tsp oil and masala from a mango or lemon achaar (optional but traditional)
- Salt to taste
- 2–3 tbsp water
- Ghee for cooking
How to Make Sattu Paratha: Step by Step
- Make the dough. Knead the atta, salt, oil and water into a soft dough, a little softer than for roti. Cover and rest for 20 minutes.
- Heat the mustard oil. Warm the mustard oil in a small pan until it just starts to smoke, then let it cool. This mellows its sharpness.
- Mix the filling. Combine the sattu, onion, chillies, ginger, coriander, ajwain, kalonji, salt, lemon juice, mustard oil and achaar masala.
- Add water. Sprinkle in 2–3 tbsp water and mix. Squeeze a handful: it should hold its shape like damp sand. This step is what stops the filling from being dry and powdery.
- Stuff. Divide the dough into 6 balls. Flatten one into a 4-inch round, place 2 heaped tbsp of filling in the centre, bring the edges up, pinch to seal and flatten gently.
- Roll gently. Dust with flour and roll from the centre outwards into a 6–7 inch paratha, using light pressure.
- Cook. Place on a hot tawa. Flip when small bubbles appear, spread ghee, flip again and press with a spatula until both sides are golden and crisp in spots.
Why mustard oil? Mustard oil and achaar are the traditional Bihari flavour in sattu filling. Our black mustard oil's product page recommends heating it to its smoking point before use, which is why we heat and cool it first instead of adding it raw.
Sattu Paratha Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Filling dry and powdery | No water or oil in the filling | Add water and mustard oil until it holds when squeezed |
| Paratha tears while rolling | Dough too stiff, or too much filling | Use softer dough and keep the filling to 2 heaped tbsp |
| Filling leaks out | Seal not pinched well | Pinch the top firmly and roll with the sealed side down |
| Onion makes it soggy | Filling mixed too early | Mix the onion in just before stuffing and chop it very fine |
What to Serve with Sattu Paratha
- Thick curd or raita
- Aloo or baingan chokha
- Mango or lemon achaar
- Sliced onion, green chilli and a cup of chai
Variations
- Sattu kachori: Use the same filling in small dough balls and deep-fry.
- Litti: Stuff the filling into dough balls and bake or roast them, then dip in ghee.
- Methi sattu paratha: Add chopped fresh methi to the filling.
Frequently Asked Questions
What is sattu made of?
Roasted chana (Bengal gram) ground into a flour. Some regions also make sattu from roasted barley or other grains.
Why is my sattu paratha filling dry?
Sattu absorbs moisture. Add 2–3 tbsp water plus mustard oil or achaar oil until the filling holds together when pressed.
Can I use besan instead of sattu?
No. Besan is raw chana dal flour and would taste raw inside the paratha. Sattu is already roasted.
How do I stop sattu paratha from tearing?
Keep the dough soft, use about 2 heaped tbsp of filling, seal well and roll gently from the centre.
Is sattu paratha good for travel?
It keeps better than most stuffed parathas because the filling is fairly dry. Eat it within a day, or keep it in the fridge for 2 days.
What is the difference between sattu paratha and litti?
Both use the same filling. Sattu paratha is rolled flat and cooked on a tawa; litti is a ball that is baked or roasted.
Make It with Stone-Ground Sattu
Chakki Peesing Chana Sattu is 100% roasted chana, stone-ground fine with no additives or preservatives. Roll your parathas with fresh MP Sharbati Atta. Love stuffed breads? Try our missi roti.
Contains wheat (gluten) and legumes (chickpea). Our sattu is prepared in a facility handling gluten grains.