By Akshara
April 9, 2026
Sattu, often called the "poor man's protein," is a roasted gram flour that forms the backbone of traditional Bihari cuisine. Filling a whole wheat paratha with a spiced sattu mixture creates a meal that is exceptionally high in fiber and plant-based protein. The addition of mustard oil, kalonji (nigella seeds), and ajwain gives it a distinct, earthy punch that aids digestion while keeping you full for hours.
2 cups whole wheat flour 1 cup sattu (roasted gram flour) 1 small onion, finely chopped 2 green chilies, minced 1 teaspoon ginger-garlic paste 1 teaspoon ajwain (carom seeds) 1 teaspoon kalonji (nigella seeds) 1 tablespoon mustard oil 2 tablespoons fresh coriander, chopped 1 teaspoon amchur (dry mango powder) Salt to taste Ghee or oil for cooking
Knead the whole wheat flour with water and a pinch of salt into a smooth, soft dough; cover and let it rest for 15 minutes.
In a separate bowl, combine the sattu, chopped onion, chilies, ginger-garlic paste, ajwain, kalonji, amchur, salt, coriander, and mustard oil. Mix well, adding a teaspoon of water if the mixture feels too dry to hold.
Pinch a medium-sized ball of dough and flatten it into a small disc.
Place 2 tablespoons of the sattu filling in the center, bring the edges together, and seal it tightly.
Dust with flour and roll it out gently into a 6-inch circle.
Cook on a hot tawa (griddle) over medium heat, applying ghee or oil on both sides until golden brown spots appear and the paratha is crisp. Serve hot with pickle or curd.