Sattu or Saweej or Sat anaaj – means flour made out of one or a mix of seven different cereals. The chief cereal here is Bengal gram or Chana, which is roasted in sand, then cooled and ground into powder. Various other cereals are added to make Sattu, as per local cultivation, such as millets.
Sattu is highly nutritious and fibrous and good in both the seasons, whether summer or winter.
It is popularly consumed in the state of Bihar and other adjoining states.
Sattu has been prepared since ancient times in India and Pakistan.
Presenting here today is Sattu stuffed paranthas/ flat bread. Perfect meal to serve during these chilly days, along with some pickle of one’s choice. 🙂
Here’s what I did…………
For 6 paranthas / flat bread :
2 1/2 tbsp – sattu
1 tbsp – finely chopped onion
1 tsp – chopped coriander /cilantro
1/2 tsp – finely chopped green chili
pinch of carom seeds + a pinch
salt to taste
1 tbsp – pickle oil (oil from any pickle of choice)
2 cups – wheat flour
clarified butter / ghee to fry
water – as per need
Sprinkle a pinch of carom seeds and half a tsp salt in the wheat flour. Knead the flour with water. Cover and keep aside.
In a bowl, mix the sattu and all other ingredients together. Adjust salt.
Divide the dough in six equal portions. Take one portion at a time and make a hollow (like bowl) and spoon in some of the sattu mix.
Close the opening and roll it into a ball. Roll out the ball into a flat bread.
Heat an iron griddle on high flame. Put the rolled out flat bread on it. Bake both the sides, evenly.
Apply clarified butter / ghee on one side and flip it over. While the side gets fried, apply clarified butter on the facing side and flip it over to fry.
Parantha / flat bread is ready.
Follow the procedure for making the rest of the paranthas.
Serve hot with pickle of your choice.
Happy cooking !! 🙂
Cheers !! 😀
Looks very yummy, have to try it. Thanks for the recipe.
have tasted them And they taste really healthy and nice.
I made it & loved every bite, dear Andy! Delicious & fun to make too! x
I am so glad 🙂 thank you Sophie