Sattu is a flour made from roasted black chickpea. It is high in proteins and fiber. It has cooling properties, hence very widely used in North India in the form of sattu buttermilk or sattu drink or even sattu ka paratha.

In Bihar sattu is famously used in making littis, small wheat balls with sattu and spice stuffing, roasted on coal and in combination with roasted and mashed brinjal spiced with local spices.

Nutritional benefit: Rich in insoluble fiber, sattu benefits the gut by scrubbing out the colon and relieving issues like constipation, bloating and acidity. Moreover, it alleviates the burning sensations and irritability in the stomach.

Ingredients:

• ¼  cup Sattu Flour
• 1 big Finely Chopped Onions
• 1-2 Green Chillies Finely Chopped
• 2-3 Garlic Cloves Finely Chopped
• 2 inch Ginger Finely Chopped
• ¼ cup Cilantro Finely Chopped
• 1 teaspoon Pickle Juice any Indian style Mango or Lemon Pickle
• 1 teaspoon Lemon Juice
• Generous Pinch Asafoetida
• ½ teaspoon Cumin Seeds
• Salt as needed

For Sattu Paratha

• 1.5 cups Whole Wheat Flour
• Salt as needed
• Water as needed
• Ghee/Oil to Cook Paratha

Method:

• In a vessel, mix whole wheat flour with salt and water. Make a soft dough, smear it with a little oil, cover with a damp cloth and keep it aside.
• For the stuffing, mix sattu flour with chopped onion and all the spices mentioned in the list. Mix well and make it into small balls.
• Take a small portion of the dough, roll it a bit. Keep the sattu ball stuffing in the center, cover from all the directions and roll it into the shape of paratha.
• Heat a pan, roast the paratha on both the sides adding ghee.
• Serve it with a cup of curd and pickle or pudina chutney

Nutrient profile

Energy – 145 kcal

Carbohydrates – 28.5 g

Total fat – 1.4 g

Protein – 6.2 g