BIHARI CUISINE: SATTU PARATA

{ORIGINALLY PUBLISHED ON :

5/15/09, 11:08 PM

India Standard Time}

'SATTU' is a popular flour known to all homes in Bihar, Uttar Pradesh, Chattisgarh & Jharkhand.

North Indian black chick peas is roasted along with sand in a thick bottomed wok. When the dal turns brown, it is then sieved to separate the chick pea dal from sand. Then it is ground, dry. The result is the sattu powder.


Say about twenty years back, it was the staple food of people below poverty line as the sattu powder was the cheapest. They ate it as a meal in itself. A plate was served with the sattu powder, green chillies chopped, onions chopped, salt & a glass of water. They mixed a small portion of sattu with green chilli, onion, salt & water. Made small balls (like the Ragi Balls of Karnataka) of this & ate along with a bite of green chilli & onion.

But that does not mean that it is restricted to just them. Now everybody likes it either by itself or in any preparation like Litti Chokha, Sattu Parata & Sattu as a health drink.

As a health drink it is a regular, at almost every home in Bihar during the summers, inorder to beat the effects of the scorching sunny days. It is said to have a cooling effect in hot summers. In the mornings, it serves as a high energy drink. It is usually mixed with a dash of black salt, lemon juice & water. Yumm! isn't it?

Sattu is mixed with other spices to prepare stuffed rotis (chapatis), where the stuffing is locally called as "Makuni".

Ingredients:

For Roti Dough:

Atta or wheat flour - 2 cups
Water as required to make a soft dough

For Makuni or the Stuffing:

Sattu Powder - 1 1/2 cup
Green Chilli - 2 finely chopped
Onion medium sized - 1 finely chopped
Garlic Cloves - 5-6 peeled & finely chopped
Ginger - 1/2 inch, finely chopped
Ajwain Seeds (Carom Seeds) - 1/2 tsp
Mangrela (Black Sesame Seeds) - 1/2 tsp (I keep a mix of both Ajawain Mangrela)
Mustard Oil & any Pickle Oil - 4 tsp
Any Pickle Masala - 2 tsp (as it gives the chatakdar taste of all masals)
Salt to Taste
Coriander Leaves - 1 tbsp, finely chopped


Method:

Atta Dough:
In a wide mouth vessel, knead the flour with enough water to prepare a soft dough. Now cover & keep it aside to let it set.

Makuni:
Mix all the above stuffing ingredients in a mixing bowl.

Can mix a little water if you want the stuffing to be a bit sticky & fine in texture. But not much to turn it into a batter. If not you can leave it coarse.

Can taste the stuffing to check the consistency of the mix.

Now make small balls of the dough. Dust it with a little parthan(wheat flour used to roll the rotis).


Make small cup shaped bowls & stuff the 'makuni' into the dough.





Once set, twist & turn the dough to cover the mixture & get a tail like end.





Now lock the end secure by twisting the tail.



Dust it with the flour again & roll the balls into flat & round rotis with the help of a rollpin.

Now heat the non stick pan or tawa. Dab a little oil & let it heat. Once the oil's hot, place the rolled flour on the pan.

Brown the side a bit & turn it over to brown the other side.



Now smear a spoon of oil on the parata & see it puffing. With the help of a turning spoon, jsut keep pressing the parata to help it puff to the fullest. Now turn it over again to cook the other side & remove.








Serve it on a plate with any gravy you like.



Veg or non-veg.



But goes well with chicken gravy. Can also eat with tomato ketchup chatakdaar & a bowl of thick set curd.

Eat it hot & you will remember & relish it for the rest of your life.

All THE BEST !!!! Try to Break - it - Fast.