Bihari cuisine
Sattu Paratha
Whole wheat flatbread stuffed with spiced roasted gram flour — a protein-rich Bihari breakfast that is cooked on a tawa with cold-press mustard oil for a crispy, flavourful crust.
Why cold press mustard oil?
Mustard oil on the tawa creates a crispier paratha than ghee alone. The oil's pungency seeps into the sattu filling, adding a layer of flavour that makes this simple breakfast extraordinary.
Ingredients
- 2 cups whole wheat flour
- 1 cup sattu (roasted gram flour)
- 3 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp ajwain (carom seeds)
- 1 tsp kalonji (nigella seeds)
- 2 green chillies, finely chopped
- 1 tbsp raw onion, finely chopped
- 1 tsp lemon juice
- Salt to taste
Step-by-step method
- 1
Knead wheat flour with water and a pinch of salt into a soft dough. Rest 15 minutes.
- 2
Mix sattu with ajwain, kalonji, green chillies, onion, lemon juice, salt and 1 tbsp mustard oil.
- 3
Divide dough into balls. Roll each into a small disc.
- 4
Place sattu filling in centre. Fold and seal. Roll gently into a paratha.
- 5
Heat tawa on medium-high. Cook paratha 2 minutes per side.
- 6
Drizzle cold-press mustard oil on both sides. Press and cook until golden and crisp.
- 7
Serve hot with pickle, yoghurt or raw onion.
Pro tip
The mustard oil drizzle must go on while the paratha is still on the hot tawa — it should sizzle.
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