Sattu, often referred to as the ‘poor man’s protein’ is hugely popular in Uttar Pradesh, Jharkhand, Bihar, Chhattisgarh, Uttarakhand and the border villages across the North – East. Sattu is fibre and protein – rich flour prepared from powdered chana (Bengal gram) or other pulses or barley or jowar or wheat.
It has been traditionally partaken in the holy city of Kashi in the form of paratha or halwa or laddu or as a summer coolant. Known for its immense nutritional, medicinal and healing properties, sattu has been highly recommended as a superfood in recent days and its intake has helped to significantly improve one’s immunity.
Chana dal (split chickpeas or Bengal gram) is dry roasted in a large kadai to which barley or wheat or other pulses and cereals are added to give it more flavour. It is then blended into a fine powder and kept aside.
Finely chopped onions, garlic, green chillies, coriander leaves, ajwain, red chilli powder, cumin powder, turmeric powder, lemon juice and other spices are added to the sattu and mixed well with just a sprinkle of water. The filling mixture should not be too watery or too dry.
Small balls of whole wheat dough are made and shaped by hand to make a cup into which a generous portion of this filling is put and sealed on all sides. It is rolled out evenly into a flat round paratha.
It is fried on the hot tawa with desi ghee till it is cooked. It is served hot with aam ka achaar or coriander chutney or a light salad.
Written by Lakshmi Subramanian
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