I consider my two years of stay in Bihar is one of the vital phases of my life…. Around one year after completion of my Masters I took the job of a United Nations Volunteer and was posted in Gaya in 2009…I was staying there as a paying guest with a Bihari Bong family.. I cherish that period a lot… It was my first experience of staying in a small town and that too in Bihar but the family with whom I was staying was really good… Aunty was a great cook and I learned about many Bihari Dishes from her which includes Sattu ka Paratha which is known as Chatur Paratha or Parota in Bengali.
Chatur Paratha is a popular Flat Bread Stuffed with Sattu or Chatu from the state of Bihar and it is known as “Sattu ka Paratha” there but it is quite common in Bengal too. Sattu is roasted Bengal Gram Powder known as “Chatu” in West Bengal.
Traditionally “Chatur Paratha” is prepared with Whole Wheat Flour or Atta in Bihar but Bongs love their Paratha prepared with All Purpose Flour or Maida though Whole Wheat Flour is the healthier option as it adds more fiber to the flat breads.
- All Purpose Flour /Maida: 100 g ( Can be substituted with Atta or Wheat Flour)
- Whole Wheat Flour: 200 g
- Dry roasted Bengal Gram Powder / Chatu /Sattu: 2 Cup
- Onion: 1(medium)-Thinly chopped
- Green Chili: 4-5
- Sugar: 1 Tsp. (optional)
- Salt: 1 Tsp.
- Lemon Juice: 1 Tbsp.
- Mustard Oil: 1 Tbsp.
- Vegetable Refined Oil: for shallow frying the Parathas (can be substituted with Ghee/ Clarified Butter)
- Butter: 2 Tbsp. (optional; I don't use it)
- Mix Chatu along with ½ Tsp. salt, sugar and chopped chilies, chopped onions, lemon juice and mustard oil.
- Prepare medium tight dough of both Flour along with ½ Tsp. salt and 1 Tbsp. Refined Oil and keep it aside for 15 minutes.
- Divide the dough into 7-8 round balls or so.
- Roll out each ball to make a small circle of 2 cm diameter and stuff the circle with 2-3 Tsp. of Chatu/ Sattu mixture.
- Heat a Tawa/ flat pan. I prefer to use non-stick Pan for preparing Paratha.
- Roll one stuffed Flour ball with the help of a rolling pin into a round shaped Paratha or flat bread of around 5 cm diameter and put in on the tawa and roast from both side. Apply little vegetable oil/ Ghee on the Paratha and shallow fry from both side till the Chatu Paratha turns golden brown.
- Prepare Parathas with rest of the staffed balls following the process mentioned.
- Spread some butter over the Paratha and serve it hot with Achar/ Pickle and Green Chili.
- We love to have Sattu Paratha/ Chatur Paratha withLal Mirch ka Achar.