The process of preparing Sattu is ancient and is popular over a wide area of North India, particularly Bihar state. It is prepared by dry roasting Bengal grams. The traditional way of preparing Sattu involves the use of an iron vessel in which the grams are roasted in sand. Afterwards they are sieved and then ground to a fine flour.
It is one of the healthiest food on earth, and must try this Sattu prantha recipe that I’m about to share with you all. It’s packed with nutrients and is quite delicious. Tangy enough to tantalize your taste buds and is a wholesome meal. It can be served for breakfast, lunch or dinner. It has a tendency to make the throat go dry, so serve it hot with baingan/eggplant bharta, curd, chutney, pickle or sauce. Sattu can be easily available at any Indian grocery store. However if you cannot get it near your house, you can easily prepare it at home by grinding roasted chana daal/bengal gram to a fine powder.
So let’s gather our ingredients 🙂
- 1.5 cup – Sattu ( roasted Chana daal/Bengal gram powder )
- 5 – Cloves garlic, chopped fine or grated
- 1 inch – ginger, cleaned and grated
- 1 – Onion, medium-sized, finely chopped
- 2-3 – green chillies, chopped
- 1 tsp – Red chilli powder
- 3 tbs – Coriander leaves, chopped
- 2 tsp – Lime juice ( freshly squeezed preferred )
- 1 tsp – Ajwain/ Carom seeds
- 1 tsp – Kalonji/ Nigella seeds
- 2 pieces – Mango pickle, mashed or 1 tsp amchur/dry mango powder
- White salt + pink salt – to taste
- 2 tsp – Mustard oil : it gives out the pungent taste adding more flavour.
For Atta/Wheat flour dough:
- 2 cups – Whole wheat flour
- 3/4th – 1 cup – Water
- 2 tsp- oil/ghee (ghee/clarified butter preferred)
- 1/2 tsp – salt
- Extra flour for rolling
- Ghee/Clarified butter or oil (Mustard/Canola/Sunflower) for cooking
|Serving Size: 100 g (100g)|
|Amount Per Serving|
|Calories from Fat 51.93Calories 430.62|
|% Daily Values*|
|Total Fat 5.77g||9%|
|Saturated Fat –|
|Total Carbohydrate 64.28g||21%|
|Dietary Fiber 1.05g||4%|
|There are 431 calories in a 100 g serving of Sattu Sattu.|
|Calorie breakdown: 13% fat, 64% carbs, 23% protein.|
Let us begin with step by step process for easy execution.
- We will start with the preparation of the filling for this delicious tangy parantha. Mix all the ingredients mentioned in the stuffing section with sattu. Add one or two tablespoon water to make the stuffing moist, so that it’s easy to bind. You can do a small test by closing the fist with the stuffing and see if it stays in the place. Adjust the salt and other spices as per your taste palate.
- Now we will prepare the dough. In a large mixing bowl, add the measured amount of wheat flour and salt. Mix them thoroughly together, and then add ghee/clarified butter- mix well. Make a dent in the center of the flour, pour a little water at a time, gather them together. Use your fist and knuckles to push and stretch the dough and knead it to a pizza dough consistency. We need a firm dough, a soft dough might be difficult to manage.
- Going further to the next step, divide the dough into small portions about the size of a lemon, and shape them round. On a lightly flour dusted surface, take one ball, dip it into the flour and roll it using a rolling pin into a small circle. We do this to avoid the dough from sticking to the surface.
- Place one or two spoonful of the sattu stuffing at the center of the rolled out dough. Bring the edges together to enfold the filling to form a smooth round ball and pinch off the excess dough, if necessary. Then, roll out nice and round paratha, about 5 1/2” to 6” in diameter. You can use extra flour while rolling the dough. However, use as little as required.
- Heat a tawa or a cast iron griddle/flat pan over medium flame/heat. Make sure the pan is evenly hot before you place the parantha. Cook the parantha evenly from both sides while applying oil or ghee/clarified butter on the parantha and the sides, to a golden brown color. One or two tablespoon of ghee should be more than enough or just spray to a coating for healthier option. Gently press the edges and top of the parantha with a flat spatula until parantha puffs up. This might take a little practice.
Serve it hot with baingan ka bharta, curd, chutney, pickle or sauce.
P.S. It’s a super food and helps with obesity, constipation, high cholesterol, constipation and lots of other stomach disorders. I can share a drink recipe on demand.