Unfortunately, when we think about Bihari cuisine our mind seems to be fixated on ‘Litti Chokha’, few who have witnessed the glory of ‘Chatth Puja’ may have something to say about Thekua. But how many more Bihari dishes can you count on your fingers? It is in Bihar that you find the Nalanda university, one of world’s oldest universities to ever exist. In Bihar, lies Goddess Sita’s maternal home. Isn’t it bizarre that we know so little about the cuisine of a state that goes back so far in History. ‘Rooted’ is the word that best describes ‘Bihari’ cuisine for us. It is a cuisine that takes pride in using their rich, local produce like Sattu. Sattu, which is also emerging as the new ‘superfood’ is a flour or powder made with a combination of dry pulses and cereal, chief among which is channa or chickpeas, which makes this flour tremendously rich in protein and antioxidants. ‘Sattu Ka Sharbat’, the ultimate Bihari summer quencher is nothing but Sattu powder mixed with water and some sugar. Another very popular Sattu delicacy is Sattu paratha. We fetched a delish recipe of the same from The Chhaunk, a Gurugram-based cloud kitchen serving authentic Bihari food across Delhi and Guruguram. Here goes. 

Ingredients Of Sattu Ka Paratha 

  • Roasted Gram Flour (Sattu) – 250 Grams 
  • Salt – As per taste 
  • Carom Seed – 1 Tbsp 
  • Black Cumin – ½ Tbsp 
  • Onion finely chopped – 2 medium size 
  • Garlic finely chopped – 1 full flower 
  • Green Chilly finely chopped – 4 Pcs 
  • Lemon – 1 Pc 
  • Mustard oil – 2 Tbsp 
  • Pickle masala – 1 Tbsp 
  • Coriander leaves finely chopped – 4 Tbsp 
  • 1 Tbsp Ghee 
  • 1/2 Cup Water 

How to Make Sattu Ka Paratha

Prepare the Dough:

1. In a bowl, mix in salt, carom seed, black cumin. Add the required amount of water and fix a soft dough. 

Prepare the Stuffing:

1. Take sattu in a bowl, followed by caron seeds, salt, finely chopped garlic and chillies.  

2. Then add the onions, lemon juice, pickle masala, mustard oil and coriander leaves. Mix everything well. 

3. Add about 3-4 tbsp water or more, make the stuffing slightly moist (not too mushy).  

Prepare Sattu Parantha:

1. Pull out small balls from dough to make parathas 

2. Sprinkle some flour over rolling board, place the ball there and start rolling parathas. 

3. Place a portion of Sattu mix in the middle. Fold the dough. 

4. Now roll this folded, stuffed dough again. 

5. Heat tawa, cook paratha on both sides. 

6. Add generous amount of ghee on both sides, until both the sides are crispy and golden. 

7. Keep the flame on medium-low. 

8. Serve hot with curd, chutney or pickle.