HOW TO MAKE SATTU STUFFING FOR PARATHA

STEP 1

OPEN & PREPARE THE INGREDIENTS

Take out everything from the pack the Sattu Stuffing Mix (main pouch). One oil sachet is for 100 gm with two flavours. If somebody is cooking complete pack of 200gm then use both oil sachet. Empty the sattu mix into a wide bowl and keep all ingredients ready.

STEP 2

ADD THE OILS

First, pour in the spice-infused mustard oil, followed by the raw mustard oil. Just like with Litti, the spice oil provides the aromatic base, while the raw mustard oil adds that signature pungent "kick" essential for an authentic Bihari paratha.

STEP 3

ADD WATER THE KEY TO SPREADABILITY

Add water gradually while mixing. For parathas, the texture should be moist and slightly binding (a bit more hydrated than Litti stuffing). This ensures the stuffing spreads evenly to the edges of the paratha when you roll it out.

STEP 4

FILL & SEAL THE DOUGH

Take a medium-sized ball of soft wheat flour dough. Flatten it into a small disc with your fingers. Place 2 generous spoons of the sattu stuffing in the center. Pleat the edges of the dough over the filling, seal the top firmly, and press it back into a smooth, stuffed ball.

STEP 5

ROLL WITH A GENTLE HAND

Dust the stuffed ball with dry flour. Using a rolling pin, gently roll it out into a flat circle (6-7 inches). Use light, even pressure to ensure the stuffing stays inside and spreads uniformly without tearing the dough.

STEP 6

COOK TO GOLDEN PERFECTION

Place the paratha on a preheated tawa (griddle) over medium heat. Once small bubbles appear, flip it. Apply a teaspoon of ghee or mustard oil on both sides. Press down gently with a spatula until the paratha puffs up and turns golden brown with crispy spots.

STEP 7

SERVE HOT & ENJOY

Serve immediately while crisp and steaming. Sattu Paratha pairs perfectly with fresh curd (yogurt), coriander chutney, or a spicy pickle. Add a small cube of butter on top for that extra indulgent, home-cooked feel!