Sattu ka paratha, a delicious flatbread originating from Bihar, is made by stuffing it with roasted Bengal gram powder, also known as Sattu or Chatu. In Bengali, we call it Chatur Porota, using "chatu" as the Bengali word for Sattu. Now, let's explore how to easily prepare this delightful Indian flatbread in your own kitchen!
Jump to:
- Debjani's Note
- Bangali Chatur Paratha Vs. Bihari Sattu ka Paratha!
- Instruction
- Frequently Asked Questions
- Here's how I make Chatur Paratha at Debjanir Rannaghar!
- Recipe Card
- Pairing Sattu Ka Paratha
- Flatbread/ bread/ pancake Recipes from Debjanir Rannaghar!
- Have you tried the Chatur Paratha recipe from Debjanir Rannaghar!
- Here's the Sattu ka Paratha Pin for your Pinterest Board!
Debjani's Note
Chatur Paratha was a childhood favorite, especially in the winter. However, my Baba always preferred Chatur Ruti over Paratha.
Aloo Morich, especially loaded with flavor, was something Baba always loved. At home, Maa always made niramish Porota, never adding onions to her Chatur Porota. It wasn't until I lived in Bihar that I tasted it with onions for the first time.
I spent two years in Bihar, working mainly for UNDP and then UNICEF. In Gaya, I lived with a Bengali family who had been in Bihar for so long that they were more Bihari than Bengali. Aunty, the lady of the house, was an incredible cook. She introduced me to Sattu ka Paratha with onions, and it was simply divine. I loved it so much that I adopted Aunty's recipe for this dish instead of my mother's.
Bangali Chatur Paratha Vs. Bihari Sattu ka Paratha!
Chatur Paratha, also known as Sattu ka Paratha in Bihar, is a popular flatbread stuffed with sattu. Sattu, or chatu as it's called in West Bengal, is roasted Bengal gram powder. Traditionally, Chatur Paratha in Bihar is made with whole wheat flour, or atta.
Choosing wheat flour is a healthier way to go because it boosts the fiber content of your flatbreads.
Instruction
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Combine Chatu/ Sattu with ½ teaspoon of salt, sugar, chopped chilies, chopped onions, lemon juice, and mustard oil.
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Make a medium-firm dough using both flours, ½ teaspoon of salt, and 1 tablespoon of refined oil. Let it rest for 15 minutes.
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Divide the dough into about 7-8 round balls.
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Roll each ball into a small circle about 2 cm wide. Fill each circle with 2-3 teaspoon of the Chatu mixture.
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Heat a flat pan (Tawa). A non-stick pan works well for Paratha.
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Roll one filled dough ball into a round Paratha, or flatbread, about 5 cm wide using a rolling pin. Place it on the hot pan and cook on both sides. Add a little vegetable oil or Ghee to the Paratha and cook until golden brown, flipping as needed.
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Make Parathas using the remaining filled balls, following the same steps.
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Add some butter to the Paratha and serve hot with Achar (Pickle) and Green Chili.
Frequently Asked Questions
Sattu ss a powder made from roasted Bengal gram (also known as chana or chana dal) that has been finely ground.
Not at all! Sattu is made by grinding roasted black chana, keeping its brown outer layer. Besan, on the other hand, is made from grinding split chana dal.
Sattu Paratha is usually made by creating a flavorful filling of sattu and spices, which is then stuffed inside whole wheat dough to make parathas.
Absolutely! Sattu paratha is a healthy and nutritious meal, packed with protein, fiber, and important nutrients, making it a great addition to a well-rounded diet.
One Sattu ka paratha contains approximately 10 grams of protein.
Enjoy Sattu ka Paratha with spicy Mirchi Ka Acchar, a flavorful Aloo Sabzi, or a refreshing side of yogurt.
Here's how I make Chatur Paratha at Debjanir Rannaghar!
Recipe Card
Chatur Paratha | Sattu ka Paratha
Ingredients
- 100 g All-Purpose Flour /Maida Can be substituted with Atta or Wheat Flour
- 200 g Whole Wheat Flour
For Stuffing
- 150 g Dry roasted Bengal Gram Powder / Chatu /Sattu
- 1 Onion medium-Thinly chopped
- 4-5 Green Chili
- 1 teaspoon Sugar optional
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 1 tablespoon Mustard Oil
- 100 ml Vegetable Refined Oil to shallow fry Parathas; can be substituted with Ghee/ Clarified Butter
- 2 tablespoon Butter optional; I don't use it
Instructions
- To make the chatu filling, combine the chatu with ½ teaspoon of salt, sugar, chopped chilies, chopped onions, lemon juice, and mustard oil.
- Next, prepare a medium-tight dough using the flour, ½ teaspoon of salt, and 1 tablespoon of refined oil. Let the dough rest for 15 minutes.
- Divide the dough into 7-8 round balls. Roll out each ball into a small circle, about 2 cm in diameter. Place 2-3 teaspoons of the chatu mixture in the center of each circle.
- Heat a tawa, or flat pan. A non-stick pan works best for making paratha.
- Roll out one of the stuffed dough balls into a round paratha, or flatbread, approximately 5 cm in diameter. Place it on the heated tawa and roast on both sides. Apply a little vegetable oil or ghee to the paratha and shallow fry until it turns golden brown.
- Repeat this process with the remaining stuffed dough balls.
- Finally, spread some butter over the paratha and serve it hot with achar (pickle) and green chili.
Notes
Nutrition
Pairing Sattu Ka Paratha
Flatbread/ bread/ pancake Recipes from Debjanir Rannaghar!
- Luchi (Also known as Bengali deep-fried flatbread)
- Methi Paratha (Also known as Fenugreek leaf Paratha)
- Gobi Paratha (Also known as Indian Cauliflower Paratha)
- Whole Wheat Banana Bread (Also known as classic banana bread)
- Pancakes topped with Dulce de Leche and Fresh Fruits (Also known as vanilla Pancake)
- Bengali Soru Chakli Pithe (Also known as Soru Chakuli)
- Nutella Swirled Banana Bread (Also known as Nutella bread)
Have you tried the Chatur Paratha recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Sattu ka Paratha Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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