You can take a Bihari out of Bihar, but you cannot take the bihari taste buds out of them. Most of us would be agree about this.
Litti Chokha is the most famous dishes of Bihar. Here I am sharing a recipe that uses the same ingredients, but is much easier to make. Yes, you guessed it. It's Sattu ka Paratha.
The winter menu of my mother's kitchen was always filled with different types of stuffed parathas. Among the crowd were alu, muli, gobhi, mattar- and the tastiest one- Sattu Paratha. It was nutritious, filling and had great shelf life.
We loved it with baigan ka chokha and dhaniya ki chutney. It was the meal most of us Biharis can relate to. While making this, I often travel into my childhood where memories keep me busy for a while, and often I come out of it with a smile or two.
Sattu ka Paratha, Baigan-tamatar ka chokha, and Hari Dhaniya ki chutney for lunch.
Sattu Ka Paratha/Roasted Gram Flour Stuffed Whole Wheat Indian style Flat Bread
- For Dough
- 1 ½ Cup Whole Wheat Flour
- ½ tsp Salt
- For Filling
- 1 Cup Sattu(roasted gram flour)you can find in any indian grocery store.
- 1 tbsp Mustard oil
- 1 tbsp Mango /stuffed red chili pickle
- ¼ Cup Onion finely chopped
- 1 tbsp Garlic ,finely chopped
- 1 tsp Green chili chopped Optional
- 1 tbsp Cilantro leaves chopped
- 1 tsp Lemon juice
- 1 tsp Ajwain/Caraway seeds
- Salt according to taste.
- 2 tbsp Water
- 2 tbsp Ghee/Canola oil for making the Paratha.
- Combine wheat flour ,salt and just enough amount of water to make a supple and soft dough.
- Combine together everything which we have written under filling . Mix it properly . taste it and do the adjustment according to your taste buds.
- Let the dough rest for 20 minutes.
- Now divide the dough into four parts . Make nice round balls.
- Divide stuffing into four parts as well.
- Take the dough ball into your palm and flatten it a little.
- Stuff the filling inside and wrap the dough ball properly.
- Roll it nicely into big even paratha.
- Switch on the gas stove .
- Place the rolled Paratha on it.
- Keep the flame on medium to low.
- Cook it from one side .
- Brush it with little ghee.
- Flip on the other side.
- Repeat the process.
- Make all the Parathas like this .
- If you want to make smaller Parathas then go ahead and make it.
- Serve it with the sides of Chutney and Chokha.
Roasted Eggplant and Tomato Dip(Indian style)
- 1 Eggplant fresh ones without any seeds will be better.
- 2 Ripe tomatoes soft ones will be much better.
- 1 tbsp Finely chopped red onion.
- 1 tbsp Finely chopped garlic
- 1 tsp Green chili
- Salt according to taste.
- 1 Mustard oil
- 1 tbsp Finely chopped Cilantro
- Remove charred skin of eggplant and tomatoes.
- Mash them nicely.
- Combine everything together.
- With the help of masher or hand mix it properly .
- It should not have any lumps.
- Taste it and adjust the seasoning according to your taste.
- Serve it .
Cilantro and Green Mango chutney
- 1 Cup cilantro.
- ⅓ Cup Mint leaves.
- 1 small Raw mango (small peeled pieces)
- 1 Green Chili
- 2 small cloves Garlic
- Grind or blend it into a blender /grinder.
- Adjust the seasoning . You can make it smooth or keep it slight coarse. I like mine little coarse.
- Transfer it into a bowl.