Summers and stuffed parathas don’t generally match that well. But this stuffed paratha is different. It is made especially during the summertime because this ingredient – sattu (roasted black chana flour) – gives you the energy and recharges you after an exhausting summer heat.
This North Indian delicacy (traditionally from Uttar Pradesh) tastes amazing with Aamras and this is another reason that it is served during the summer season. Try this meal over lunch, brunch, or dinner, and have an amazing time savoring this delicious and fulfilling meal.
Story Time
Being from Uttar Pradesh, India, sattu (roasted black chana flour) had always been an essential ingredient in my home while I was growing up. I have some really fond memories related to it which I still remember and cherish.
I remember during the summer vacations we all used to sleep after having lunch. By we, I mean my mom and my three siblings which includes my two sisters and one little brother. And when we wake up and feel sweaty, hot, and lethargic, my mom used to prepare this simple thing – sattu dissolved in cold water and sugar. It is so simple and still became our everyday comfort food. It feels cooling, gives a boost of energy, and tastes amazing too. Just like having a dessert. We actually started loving it so much that we even started having it as a dessert after meals. We loved it and still do. It creeps out Jatin though 😀 He doesn’t like the idea of having flour with water.
My mom used to share stories that how farmers in villages eat sattu roti or paratha during the summertime because it cools down their bodies and gives them a lot of energy too. After getting married, I made this for Jatin and he also loved these parathas. He enjoys it with some aloo tamatar ki sabji (potato curry), curd, and pickles.
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What is Sattu?
Sattu is flour made out of roasted black chana, containing the flour of the grain along with its skin. It is quite popular in the Northern part of India, especially in Uttar Pradesh and Bihar. It is quite nutritious and rich in proteins and has a cooling effect. That is why it is often consumed in the summer season. In some parts of India like Bihar, it is simply mixed with water and some seasonings and consumed as a savory drink. It is used to prepare some delicacies like ladoos, litti chokha (Rajasthani delicacy).
These days, we find it all throughout the year and it is made by mixing different kinds of pulses and cereals. It is often used in vegetarian cuisines.
Tips to make it right
Stuffed parathas have just two elements – dough and stuffing. There are certain things that you need to keep in mind while working on them.
1 – Dough
Stuffed parathas need a soft dough. If it is hard, the stuffing will start to come out while rolling. If it is too soft, it doesn’t do any harm, but the dough becomes a little difficult to manage. Are you wondering what is soft dough? Hmmmm…This is something you learn with practice. You need to feel the dough to understand it. But if you are a beginner, don’t worry. Just press it with your fingers, and if it doesn’t resist, it is just perfect.
One thing you need to remember is that every ingredient is different. Every flour is different. Every flour has a different water absorption capacity. So, don’t follow the recipe blindly. Recipes are just a guide. You may need to adjust the quantity of water, as needed. Just remember, we need a Soft Dough.
2 – Stuffing
This stuffing is quite easy to work with. It is dry and doesn’t have moisture which at times may tear the dough while rolling. If you are a beginner, this stuffed paratha will be easier for you to make.
Let the stuffing rest after mixing. This allows the vegetables to release their moisture and the dry stuffing becomes slightly moist and easy to stuff. DO NOT add any water because the stuffing becomes moist and wet quite easily. First, let it rest for a while and see how much moisture the vegetables have released. Generally, that is enough to make these parathas. In case, the stuffing feels dry, just drizzle a little bit of water and mix.
Is this recipe vegan?
Yes. This stuffed paratha is vegan and plant-based. Generally, the stuffed parathas are made with ghee or butter. But to make it vegan, I cooked them with some oil.
You must also try our stuffed aloo paratha (potato stuffed flat bread), spring onion paratha, and radish leaves parathas. They all taste amazing. You will love them.
How to serve Sattu Parathas?
There are many ways you can enjoy it.
- Hot Tea/Chai
- Indian Pickles
- Butter (homemade preferably)
- Boondi Raita
- Aloo Tamatar Sabji (Potato Curry)
Now grab all the ingredients because you are ready to make this recipe. Enjoy it over lunch, dinner or weekend brunch. If you like the recipe and try it too, please share the photo on Instagram and tag us too @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking.
Love from us
Richa & Jatin
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