Sattu Ka Paratha is a quick and easy, yet healthy variant of stuffed Parathas. Not that I personally mind smearing my Parathas with some Ghee, but I am aware of reservations expressed by many, off late many of my acquaintances have hopped onto no oil food bandwagon.
I am more of an advocate of moderation. Going to extremes never helps, moderation is the key of the life.
Coming back to Sattu Ka Parathas. Sattu could easily fall into that bucket of ingredients that has yet not been given its due share for its benefit. It’s a flour made of roasted chana (Bengal gram) and has a low glycemic index (GI), an index that measures how much blood sugar would rise within few hours of consuming the ingredient. As per assessment done by WHO, 63 million Indians have the lifestyle disease of Diabetes and this number is estimated to rise to 100 million by 2030. Diabetes is a metabolic ailment resulting due to sedentary lifestyle, lack of physical activity of any sort, and junk or adulterated food that are consumed in every day life. While external medications may help counter the situation, one must not forget to include such low GI food that can help in managing the situation.
Sattu has still not acquired its global fame as some of its other counterparts like amaranth flour, buckwheat flour etc. Hugely popular in Hindi belt and more specifically in Bihar, Sattu is made by roasting Chana in an Oven and then grinding it into a fine flour. Here, at this point, talking about this oven is necessary. In Bihar and Uttar Pradesh, a special type of stove called as Bhad is built by digging in the ground. This stove is operated by folks known as Bhunjwa (one who roasts), and wood is used a fuel for this stove. Group of women in the family and neighborhood would go to these Bhad and handover their grains to Bhunjwa for roasting. While Bhunjwa does the roasting, this group of women sit around in group and chit-chat. Bhunjwa will keep a portion of roasted grain (earlier agreed upon) for themselves and give the remaining to the owner of the grain. To witness this entire process of roasting is kind of a joy. Such roasted Chana is then grounded into fine flour to make Sattu.
Sattu Flour can be used for making recipes like- Sattu Ka Paratha, Heathy drink (Cooler), Litti-Chokha and if you crave for sweet then Sattu Ka Ladoo will delight you.
Make these delicious and healthy Parathas for your family and share your feedback with us in comment section below.
- 1.5 Cups=225 gms Whole Wheat Flour
- 1 Cup=150gms Sattu
- 1-medium sized=80gms Onion- finely chopped
- ½ cup Fresh Coriander Leaves- finely chopped
- 5-6 Cloves of Garlic-finely chopped
- 3-4 Green Chilies-finely chopped
- ½-tsp Carom Seeds
- 1-tsp Khatai (dry pickle masala)
- Salt to taste
- Mustard Oil
- Water as required
- In a large bwol, put Sattu. Add remaining ingredients- Carom Seeds, finely chopped Onions, finely chopped Coriander Leaves, finely chopped garlic, finely chopped Chilies, Khatai, Salt to taste, 1-tbsp Mustard Oil. Mix all the ingredients with Sattu. Keep aside for 30 mins.
- Now, we will knead dough for Paratha. In Whole Wheat Flour, put pinch of Salt. We will knead a soft dough for Paratha. I have used almost 1 cup water while kneading.
- After 30 mins, press Sattu mixture with palms to squeeze out water content out from Onions. Add some more Oil and mix so that this mixture gets a nice binding.
- Divide dough into equal portions (5-6 balls). Roll each of these into balls. Apply some flour and gently pressing at the edges, shape these balls into katoris (bowl shaped). Stuff these katoris with 2-3 tbsp Sattu mixture and bringing edges towards the center seal the edges together.
- Apply flour and roll into round shaped Parathas.
- Now, we will cook these Parathas. Put one Paratha on tawa and cook underside for 30 seconds. Change sides and smear some Oil on Parathas. Cook on other side for 30 seconds and change sides again. Apply Oil on top. Gently press at edges until Parathas puff up.
Click to watch recipe video