These sattu paratha are filled with a spicy and tangy stuffing which is made with roasted chana flour (sattu) with chilies, onion and pickle masala. These parathas have a long shelf life making them ideal for lunchboxes and traveling!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 55 minutes
  • Yield: 8 paratha
  • Category: Breads
  • Cuisine: Indian

Ingredients

For the dough

  • 2 cups atta ([adjustable] 260 grams [/adjustable])
  • ½ teaspoon salt
  • ¼ teaspoon ajwain (carom seeds)
  • 1 cup water ([adjustable] 8 oz [/adjustable], approx., you might need more or less)

For the stuffing

  • ½ cup + 2 tablespoons sattu ([adjustable] 150 grams [/adjustable])
  • 1 small onion (finely chopped)
  • 2 green chilies (chopped, or add more to taste)
  • 3 tablespoons cilantro (chopped)
  • 2 teaspoons garlic (minced)
  • ¼ + ⅛ teaspoon ajwain
  • ¼ + ⅛ teaspoon kalonji
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 tablespoon + 2 teaspoons mustard oil
  • 1 tablsepoon pickle masala (achar masala from your favorite achar)
  • 1 & ½ tablespoon water (to wet the stuffing)
  • oil or ghee (to cook the parathas)

Method

Make the dough

  1. To a large pan/paraat, add 2 cups atta, ½ teaspoon salt, and ¼ teaspoon ajwain. Mix the ingredients using a wire whisk or your fingers. Start, adding water to the flour and bring it all together into a dough. Now, knead the dough for around 7 to 8 minutes by hand- until it's soft and smooth or you can also use your food processor or stand mixer. I often use my stand mixer and knead for around 5 minutes on medium speed using the dough hook attachment. I used around 1 cup water to knead this dough, you might need a little more or less, this depends on the quality of atta that you are using. The final dough should be soft, it should be not be tight. Now, transfer the dough to a bowl and cover it with a lid and let it sit for 20 to 30 minutes.

Make the stuffing

  1. Work on the filling while the dough is resting. Take a large bowl and to that add ½ cup + 2 tablespoons sattu (150 grams), 1 small onion (chopped), 2 green chilies (finely chopped), 3 tablespoons chopped cilantro, and 2 teaspoons garlic (minced).
  2. Add ¼ + ⅛ teaspoon ajwain, ¼ + ⅛ teaspoon kalonji, 2 teaspoons lemon juice, ½ teaspoon salt, and mix well using a spoon or whisk. Then add 1 tablespoon + 2 teaspoons mustard oil and 1 tablespoon achar masala. I use mango or red chili achar ka masala usually but you can use the masala from any achar that you like. Mix everything well. Then add a little water so that the filling is a little moist, it already isn't very dry since there moisture from oil, achar masala, lemon juice but I felt it needed some more moisture so I added around 1 & ½ tablespoon water and mixed. You can add less as needed. Press the filling between your palm, it should hold the shape.

Roll & Cook the paratha

  1. Divide the dough into dough balls of 50 to 60 grams each. Keep all the dough balls covered while you work on making a paratha else the dough will dry out. Roll one dough ball to a smooth round, it should not have any cracks.
  2. Roll the dough balls into dry atta and then start rolling it using a rolling pin and rolling board (or roll on your counter). Roll by applying equal pressure and once you have rolled it into a 3-4 inches circle, apply some oil of ghee (this is optional but keeps the paratha more soft from inside). Place around 3 tablespoons of the prepared sattu filling in the center.
  3. Bring the edges of the rolled dough together and pinch to seal the paratha. Now press it down using the palm of your hands and press gently to distribute the sattu filling.
  4. Roll again gently and applying equal pressure, using your rolling pin into to 7 to 8 inches diameter round paratha. Heat a tawa on medium-high heat. It's important for the tawa to be really hot before you place the rolled paratha on it else the paratha dries out and doesn't turn as soft.
  5. Place rolled paratha on the hot tawa and let it cook for around 1 minute until you see some bubbles on top. Now, flip and let the second side also cook for around 30 seconds. Now, apply around ½-1 teaspoon of oil or ghee on the first cooked side. Spread oil all over the paratha using a spatula. Flip the paratha again and apply similar amount of oil or ghee on the second side as well. Press the paratha with a spatula especially pressing the center and the edges so that they don't remain uncooked. Flip and do the same with the other side as well. Paratha is done when it's nicely golden brown from both sides.
  6. Make all parathas similarly. Enjoy with yogurt!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.