Authentic Bihari Sattu Paratha with Aloo Chokha
A rustic and wholesome delicacy from Bihar featuring whole wheat flatbreads stuffed with spiced roasted gram flour. Served alongside a smoky, comforting mashed potato and tomato relish.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a large bowl, mix whole wheat flour with a pinch of salt and water to knead a soft, pliable dough. Cover and let it rest for 20 minutes.
2
In a mixing bowl, combine sattu, chopped onions, garlic, ginger, green chilies, coriander leaves, lemon juice, ajwain, nigella seeds, mustard oil, and salt. Mix well, sprinkling a couple of tablespoons of water so the mixture holds its shape slightly.
3
For the aloo chokha, mash the boiled potatoes and charred, peeled tomato together in a bowl. Season with chopped green chilies, raw mustard oil, and salt, then set aside.
4
Divide the wheat dough into equal-sized lemon-sized balls. Roll one ball slightly, place a couple of tablespoons of the sattu mixture in the center, and bring the edges together to seal it into a ball.
5
Gently dust with flour and roll out into a thick, even paratha without applying too much pressure to prevent bursting.
6
Heat a tawa (griddle) over medium-high heat. Place the rolled paratha on it and cook until small bubbles appear.
7
Flip the paratha, apply ghee generously on the surface, and roast until golden brown spots appear on both sides. Repeat for all dough balls.
8
Serve hot sattu parathas paired with the smoky aloo chokha and a wedge of lemon.
Ingredients
2 cups whole wheat flour
1 cup sattu (roasted gram flour)
1 medium onion, finely chopped
3 cloves garlic, finely minced
1 inch ginger, grated
2 green chilies, finely chopped
2 tbsp fresh coriander leaves, chopped
1 tbsp lemon juice
1 tsp ajwain (carom seeds)
1 tsp nigella seeds (kalonji)
2 tbsp mustard oil
Salt to taste
Water as needed for kneading
Ghee for roasting parathas
2 large potatoes, boiled and peeled
1 large tomato, char-roasted over open flame
*This AI-generated recipe may contain inaccuracies.