Sattu Ka Paratha & Garlic Chutney
45 Mins
4-5 People
05 Mins
Sattu Ka Paratha & Garlic Chutney
Experience a heartfelt journey of flavours with this traditional Sattu Ka Paratha & Garlic Chutney, a recipe that is truly “dil ke kareeb.” In this recipe, I share the same comforting combination of stuffed sattu paratha served with a fiery and tangy Rajasthani style lal mirch aur lehsun chutney. This dish is simple, flavorful, and perfect for breakfast, lunch, or even a comforting dinner.
The secret to a truly flavorful Sattu Ka Paratha & Garlic Chutney lies in the stuffing. I mix roasted sattu with chopped onions, ginger, green chillies, fresh coriander and ajwain. The real magic happens when I add a little pickle oil and pickle masala to the mixture. This simple step gives the stuffing a delicious chatpata flavour that makes the paratha very special.
Ingredients of Sattu Ka Paratha & Garlic Chutney
Portion/Servings: 4–5 pax
Preparation Time: 05 minutes
Cooking Time: 45 minutes
For Dough
- Wheat flour – 2 cups
- Salt – 1 tsp
- Water – as required
- Oil – 1 tbsp
For Paratha Stuffing
- Sattu aata – 1½ cup
- Red chilli powder – ½ tsp
- Salt – ½ tsp
- Jeera powder – ½ tsp
- Turmeric powder – ¼ tsp
- Onion (chopped) – 1 pc
- Green chilli (chopped) – 1 tsp
- Ginger (chopped) – 1 tsp
- Black pepper powder – ½ tsp
- Ajwain – ½ tsp
- Fresh coriander (chopped) – 1 tbsp
- Lemon juice – from ½ lemon
- Pickle masala – 2 tbsp
For Garlic & Red Chilli Chutney
- Mustard oil – 2 tbsp
- Jeera – 1 tsp
- Coriander seeds – ½ tbsp
- Garlic – 18–20 cloves
- Dry red chilli – 5–6 pcs
- Water – as required
- Salt – ½ tsp
- Amchur powder – 1 tbsp
Other
- Oil – as required
Instructions of Sattu Ka Paratha & Garlic Chutney
Step 1: Prepare the Dough
Take wheat flour in a mixing bowl and add salt. Gradually add water and knead into a soft dough. Add a little oil and knead again until smooth and pliable. Cover and let the dough rest so the gluten relaxes, which helps in rolling the parathas easily later.
Step 2: Prepare the Sattu Stuffing
In another bowl add sattu flour along with red chilli powder, salt, jeera powder, turmeric, black pepper and ajwain. Mix the dry spices well first. Add finely chopped onion, green chilli, ginger and fresh coriander. Add lemon juice and pickle masala to give the stuffing its typical tangy Bihari flavour. Mix everything well so the mixture becomes evenly seasoned. The stuffing should be crumbly but moist enough to hold together.
Step 3: Prepare the Garlic Red Chilli Chutney
Heat mustard oil in a pan and add jeera and coriander seeds. Let them release their aroma. Add garlic cloves and dry red chillies and sauté until fragrant. Transfer the mixture into a blender. Add salt, amchur powder and a little water. Grind into a coarse yet smooth chutney. The chutney should have a bold garlic flavour with a tangy and spicy taste.
Step 4: Stuff the Paratha
Divide the rested dough into medium balls. Flatten each ball slightly and place a generous portion of the sattu stuffing in the center. Gather the edges of the dough and seal it carefully so the filling remains inside. Gently press the stuffed ball and roll it carefully into a thick paratha without letting the filling spill out.
Step 5: Cook the Paratha
Heat a tawa on medium heat and place the rolled paratha on it. Cook until light spots appear on the surface. Apply oil and flip the paratha. Cook both sides until golden brown and slightly crisp. Press gently with a spatula so the stuffing heats evenly inside.
Step 6: Serve the Paratha
Serve the hot sattu paratha with the prepared garlic red chilli chutney. It can also be enjoyed with pickle, curd or a drizzle of mustard oil.
About the Sattu Ka Paratha & Garlic Chutney Recipe
This Sattu Ka Paratha & Garlic Chutney recipe is all about simple ingredients and bold flavours. The filling is made using roasted gram flour, also known as sattu, mixed with fresh ingredients like onions, ginger, green chillies and coriander. These ingredients give the stuffing a fresh taste and a slightly spicy kick.
One important part of this Sattu Ka Paratha & Garlic Chutney recipe is the addition of pickle oil and pickle masala. I always add a small amount of this to the stuffing because it brings a strong tangy flavour that makes the paratha taste more authentic and chatpata.
The paratha is made using a soft wheat flour dough. I knead the dough gently so it becomes smooth and soft. This makes it easier to roll the paratha and helps it stay tender after cooking.
The garlic chutney served with Sattu Ka Paratha & Garlic Chutney is inspired by a traditional Rajasthani chutney. I prepare it in mustard oil that is heated to its smoking point. Then I add cumin seeds, whole coriander seeds and a generous amount of garlic.
I cook the garlic until it turns golden brown so it releases its full aroma. For the sour taste, I add amchur powder, although kachri powder can also be used. This gives the chutney a perfect balance of spicy and tangy flavours.
Finally, when stuffing the paratha, I thin the edges of the dough ball and place the filling in the center. Then I seal it by creating a small “topi” shape on top. This helps keep the stuffing evenly spread inside the paratha without any leaks while rolling.
Cooking Tips for Sattu Ka Paratha & Garlic Chutney
- Knead the dough soft. When making Sattu Ka Paratha & Garlic Chutney, I always knead a soft wheat flour dough so the parathas remain tender and easy to roll.
- Mix the stuffing properly. The sattu mixture should include onions, green chillies, ginger, coriander and ajwain so the flavour becomes balanced.
- Add pickle oil and pickle masala. This is an important step in Sattu Ka Paratha & Garlic Chutney because it gives the stuffing its chatpata taste.
- Heat mustard oil to smoking point. Before making the chutney for Sattu Ka Paratha & Garlic Chutney, heat the mustard oil well so the raw smell disappears.
- Cook the garlic until golden brown. Browning the garlic properly helps bring out the best aroma in the chutney.
- Seal the paratha properly. While making Sattu Ka Paratha & Garlic Chutney, thin the edges of the dough ball and create a small topi shape to seal the stuffing.
- Cook on medium heat. Always cook the paratha on medium flame with oil or ghee so it becomes crispy and evenly cooked.
Pairing Guide for Sattu Ka Paratha & Garlic Chutney
The best way to enjoy Sattu Ka Paratha & Garlic Chutney is when it is served hot and fresh. The crispy paratha with spicy garlic chutney creates a perfect balance of flavours.
- Hot chai: A cup of tea pairs perfectly with Sattu Ka Paratha & Garlic Chutney, especially for breakfast.
- Extra garlic chutney: The spicy lal mirch lehsun chutney enhances the taste of Sattu Ka Paratha & Garlic Chutney.
- Curd: Fresh curd helps balance the spicy flavours of Sattu Ka Paratha & Garlic Chutney.
- Pickle: Since the stuffing already includes pickle oil, serving it with a side of mango pickle makes the meal even more flavorful.
Frequently Asked Questions – Sattu Ka Paratha & Garlic Chutney
1. What is Sattu Ka Paratha & Garlic Chutney?
Sattu Ka Paratha & Garlic Chutney is a stuffed Indian paratha made with roasted gram flour filling and served with spicy red chilli garlic chutney.
2. What is sattu used in Sattu Ka Paratha & Garlic Chutney?
In Sattu Ka Paratha & Garlic Chutney, sattu is roasted chana that is ground into a fine flour and used as the stuffing.
3. Can I make Sattu Ka Paratha & Garlic Chutney without ready sattu?
Yes. If ready sattu is not available, you can grind roasted chana into powder and use it while making Sattu Ka Paratha & Garlic Chutney.
4. Why is pickle oil added to Sattu Ka Paratha & Garlic Chutney?
Pickle oil gives Sattu Ka Paratha & Garlic Chutney its special chatpata flavour and makes the stuffing more delicious.
5. What makes the chutney special in Sattu Ka Paratha & Garlic Chutney?
The chutney is made with mustard oil, garlic, red chilli and amchur, giving Sattu Ka Paratha & Garlic Chutney a strong spicy and tangy taste.
6. Why should mustard oil be heated first?
Heating mustard oil to its smoking point removes the raw taste and improves the flavour of the chutney served with Sattu Ka Paratha & Garlic Chutney.
7. Can I use amchur instead of kachri powder?
Yes, amchur powder works well in Sattu Ka Paratha & Garlic Chutney chutney if kachri powder is not available.
8. How do I prevent stuffing from coming out of the paratha?
While making Sattu Ka Paratha & Garlic Chutney, thin the edges of the dough and seal it properly with a small topi shape before rolling.
9. When can I serve Sattu Ka Paratha & Garlic Chutney?
Sattu Ka Paratha & Garlic Chutney can be served for breakfast, lunch, or dinner.
10. What drink pairs best with Sattu Ka Paratha & Garlic Chutney?
A hot cup of tea is one of the best pairings for Sattu Ka Paratha & Garlic Chutney.