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Sattu Paratha

Sattu Paratha Aloo Baingan Chokha - Chef Kunal Kapur

For the Dough:

  • 2 cups whole wheat flour
  • Water (as needed)
  • 1 tsp oil (optional)
  • Salt to taste

For the Sattu Stuffing:

  • 1 cup Anoop Sattu
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1-2 cloves garlic, finely minced
  • 1 inch ginger, grated
  • 1-2 tbsp fresh coriander leaves, finely chopped
  • 1 tsp ajwain (carom seeds)
  • 1 tsp kalonji (nigella seeds) (optional)
  • 1-2 tbsp Pickle Masala (You can add the pickle masala from the stuffed red chilli pickle or mango pickle)
  • Juice of 1 lemon
  • 1 tbsp mustard oil
  • Salt to taste

For Cooking:

  • Ghee or oil for frying

Preparing the Dough:

  1. In a mixing bowl, combine whole wheat flour and salt.
  2. Gradually add water and knead to form a smooth, soft dough.
  3. Optionally, add a teaspoon of oil to make the dough pliable.
  4. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Preparing the Sattu Stuffing:

  1. In a mixing bowl, combine sattu, chopped onion, green chilies, garlic (if using), ginger, and coriander leaves.
  2. Add ajwain, kalonji (if using), lemon juice, pickle masala, mustard oil and salt.
  3. Mix well. You can sprinkle some water if the stuffing is too dry. The mixture should be moist enough to hold together but not too wet.

Assembling the Parathas:

  1. Divide the dough into equal-sized balls.
  2. Take one ball and roll it out into a small circle using a rolling pin.
  3. Place a portion of the sattu stuffing in the middle of the rolled dough.
  4. Gather the edges of the dough to enclose the stuffing, pinching to seal.
  5. Flatten the stuffed ball gently and roll it out into a paratha, being careful not to let the stuffing spill out. Use a little dry flour to dust if necessary.

Cooking the Parathas:

  1. Heat a tawa (griddle) over medium heat.
  2. Place the rolled paratha on the hot tawa.
  3. Cook for a few seconds until bubbles start to appear, then flip.
  4. Apply ghee or oil on the cooked side, flip again, and apply ghee or oil on the other side.
  5. Cook until both sides are golden brown and crisp, pressing lightly with a spatula.
  6. Repeat with the remaining dough and stuffing.


Serve the sattu parathas hot with baingan ka bharta, curd, pickle, or any chutney of your choice


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