Sattu Ka Paratha

Sattu is a flour blend of various pulses, millets, cereal, and nuts. To prepare sattu, dry roast the millets, cereals, and pulses one by one and grind into a fine powder.  Parathas are flat breads native to Northen India. Sattu ka paratha in a flatbread made of the sattu flour mix; it is a delectable dish popular in Bihar, India, partially due to the wide range of preparations methods available to it, and partially because of its numerous health benefits that originate from the ingredients used to make the flour mix. This recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits

Sattu possess many health benefits that are provided by the vitamins and essential minerals present inside it. The consumption of sattu helps restore lost nutrients to pregnant women; some people mix sattu into a drink to make a type of tonic. Sattu is also a good source of insoluble fiber, which helps it cleanse the digestive track and remove impurities from the body. It also regulates high blood pressure and cholesterol levels.

Ingredients

Cups wheat flour: 2

salt: 1/2 tsp

tsp carom seeds: 1/2

tsp nigella seeds: 1

tbsp clarified butter: 1

cup water: 1/2

cup sattu flour: 1

tsp carom seeds: 1/2

tsp salt: 1/2

tsp ginger garlic paste: 1

green chilli: 1

tsp red chilli powder: 1/2

chopped onion: 1

tsp lemon juice: 1/2

tsp achaar masala: 1

tsp mustard oil: 1

cup coriander leaves: 1/2

How To Make Sattu Ka Paratha

1. Combine salt, wheat flour, ajwain, kalonji, and the ghee. Add some water to crumble the mixture. Add more water (in batches) and knead the mixture to a smooth dough.
2. To make the filling, mix the remaining ingredients. Mix with your fingers to combine.
3. Divide wheat flour dough into plum-sized balls. Dust with more flour and press down. Roll into a flat circle.
4. Place about 2 tbsp of the filling. Bring the edges to the center to seal. Dust with more flour and roll flat.
5. Heat a tawa and place a paratha. Drizzle oil along the edges and roast until brown sopts appear. Flip over and add some more oil to roast the other side.
6. Serve with curds, raitas, pickle, or subjis. 

Trivia

Sattu is also mixed into beverages to gain its healthy properties. It’s called ‘desi Horlicks’ in Northern India.