Chatur Paratha was a regular at home while growing up especially during the winter. Baba, however, always wanted to have Chatur Ruti instead of Paratha. While I loved the hot Chatur Porota with Ghee loaded Aloo Morich. Aloo Morich was Baba’s favorite as well. At home, it was always niramish Porota as Maa never added onion while making Chatur Porota. I first had the same with onion when I was in Bihar.
I was there in Bihar for 2 years and was mostly working for UNDP and then for UNICEF. In Gaya, I was staying as a paying guest at the place of a Bengali family. They were in Bihar for ages and hence they were more Bihari than Bengali. Aunty was an amazing cook and it was she who used to make Sattu ka Paratha with onion and believe me it was out of the world. For this particular dish, I totally adopted Aunty’s recipe instead of my mother’s recipe.
Bangali Chatur Paratha Vs. Bihari Sattu ka Paratha!
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. 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. However, the 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 flatbreads.
Here’s how I make Chatur Paratha at Debjanir Rannaghar!
- 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 flatbread of around 5 cm diameter and put in on the Tawa and roast from both sides. 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.
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!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Sattu ka Paratha Pin for your Pinterest Board!