Bihari SATTU Ka PARATHA (Sattu Roti) with Baingan ka Bharta

I am not sure how many of you have had sattu, its a flour made from roasted chana, thats what i had known since childhood, many would ask me that whats the difference between sattu and chana, ok iam not too sure, and dont want to dwell into it much, all i know is i love sattu for its different taste, believe me its not besan :). Sattu is one important, full of fibres, and nutritious food, which was once one sasta and healthy food for farmers in bihar, one glass of sattu mixed with water salt or sugar and lime, believe me its one energizing and filling drink, and today its a favorite for one to all in Bihar at least. Believe me people you ought to try it.


The best forms of sattu i have had are Sattu roti or sattu paratha and litti with chokha. What heavenly creations they are. As i mentioned in my previous post amma was too good with her parathas, at times when amma used to come in her self praise avatar, i used to love her, she would be like see iam a tamilian who would say looknig at my sattu parathas .. they come as perfect and tasty as theirs, even manna aunty agrees(my dads best fren, a bihari's wife, uncle is manna uncle so aunty is manna aunty :)) .. love u amma for this, there r no doubts that u are the best. OK this was another paratha we used to have with curd and Ketchup :), curd is important as it makes your throut go dry, thats why its not advicable to be had in summers.


The good thing infact the best thing about the sattu parathas is the tough tickling filling, the spice of pickle oil, the tang of lemon, nigella seeds, garlic, every ingredients adds one classy tinge to the mixture. So here we go, the parathas..


Ingredients:

Paratha Dough(make it a little hard so that rolling the parathas gets easy)

For the Filling:

2 cups sattu ka aata
2-3 small onions very finely chopped
3-4 green chillies finely chopped
6-7 garlic cloves finely chopped
1 inch ginger cube finely chopped
2 tbsp niggela seeds(kala jeera)
2 tbsp coriander leaves finely chopped
2 tbsp mustard oil
2 tbsp oil from any mango pickel
juice of 3 lemons(depends on your palletes)


Method:

For the Filling:
Mix all the ingredients well and adjust salt and lemon juice according to your taste, you may increase the oil or pickle oil content to make it a bit manageble.


For the parathas:

Make parathas as mentioned in my aloo paratha recipe, you will find more detailed pictures for steps for making parathas.

A good tip: Before adding the filling inside the dough, apply some oil on the inner side of the cup shaped dough, this would help in containing the filling inside, and each paratha puffs properly.


Sattu parathas are best accompanid with Baingan bharta and Dahi and pickle.


If you have not had sattu yet, this is one must try. Do try it if available. This again goes toSrivalli, the Mela Queen's Roti Mela.