Bihari Tilauri Chutney with Sattu Paratha
A rustic and flavorful delicacy from Bihar, pairing crunchy spiced rice-flour tilauri fritters with a tangy mustard-garlic chutney, served alongside flaky, roasted gram-flour stuffed parathas.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Knead whole wheat flour with a pinch of salt and water into a soft, pliable dough and let it rest for 15 minutes.
2
In a bowl, mix sattu with minced garlic, chopped green chilies, chopped onions, coriander leaves, lemon juice, 1 tablespoon mustard oil, salt, and 2 tablespoons of water to create a crumbly yet cohesive filling.
3
Divide the dough into equal portions, roll out slightly, stuff with the sattu mixture, seal the edges, and roll out carefully into stuffed parathas.
4
Heat a tawa (griddle) and cook the parathas on medium heat, applying ghee on both sides until golden brown and crisp.
5
In a separate pan, heat the remaining mustard oil and fry the tilauri until golden and crunchy.
6
For the chutney, crush a few fried tilauri pieces coarsely and mix with remaining raw mustard oil, a dash of lemon juice, and salt to form a pungent dip.
7
Serve the hot sattu parathas immediately with the crunchy tilauri and the zesty tilauri chutney.
Ingredients
2 cups whole wheat flour
1 cup roasted chana dal sattu
1/2 cup ready-made tilauri (rice and sesame fritters)
4 cloves garlic, finely minced
2 green chilies, finely chopped
2 tbsp raw mustard oil
1 tbsp lemon juice
1 small onion, finely chopped
Fresh coriander leaves, chopped
Salt to taste
Ghee for roasting parathas
Water as needed for dough
*This AI-generated recipe may contain inaccuracies.