A rustic and hearty flatbread from Bihar, stuffed with a savory filling of roasted chickpea flour (sattu), herbs, and spices. It's a protein-packed meal, perfect for breakfast or lunch, best enjoyed with yogurt and pickles.
Prep25 min
Cook20 min
Servings4
Serving size: 2 pieces
674cal
23gprotein
88gcarbs
28g
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt (For the dough)
1 tsp Vegetable Oil (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cup Sattu (Roasted gram flour)
1 medium Onion (Finely chopped)
4 clove Garlic (Minced)
1 inch Ginger (Grated)
2 piece Green Chilli (Finely chopped, adjust to taste)
A rustic and smoky mashed eggplant dish from Bihar, made by roasting eggplant and tomatoes over an open flame and mixing with pungent mustard oil, onions, and spices. A classic side for litti or roti.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Protein-packed Sattu Paratha with smoky Baingan Chokha & cool dahi - an energy-giving, homestyle delight!
This bihari dish is perfect for lunch or dinner. With 1021.6400000000001 calories and 35.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain (Carom seeds)
1 tsp Kalonji (Nigella seeds)
2 tbsp Mustard Oil (For the authentic pungent flavor)
1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Make the Sattu Filling
In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3
Stuff and Roll the Parathas
After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and use your fingers to flatten it into a 3-inch disc, creating a small cup shape.
Place about 2 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pleating as you go, and seal the top tightly. Pinch off any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again.
Using a rolling pin, roll it out gently and evenly into a 5-6 inch circle. Apply light pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium heat.
Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see small bubbles on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Spread about 1/2 tsp of ghee on the top surface and flip again.
Spread ghee on the other side as well. Press gently with a spatula and cook, flipping occasionally, for 1-2 minutes until both sides are golden brown and crisp.
Repeat the stuffing, rolling, and cooking process for the remaining dough balls.
5
Serve
Serve the hot Sattu Parathas immediately with a side of plain curd (yogurt), baingan bharta (roasted eggplant mash), or your favorite Indian pickle.
185cal
3gprotein
19gcarbs
12gfat
Ingredients
1 large Eggplant (about 450g, round variety preferred)
2 medium Tomato (ripe and firm)
1 medium Onion (finely chopped)
5 cloves Garlic (3 whole for roasting, 2 finely chopped)
3 pcs Green Chili (finely chopped, adjust to taste)
1 inch Ginger (finely grated)
3 tbsp Mustard Oil (raw, for authentic pungent flavor)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped)
1 tsp Salt (or to taste)
1 tsp Vegetable Oil (for greasing vegetables)
Instructions
1
Prepare and Roast Vegetables
Wash the eggplant and tomatoes thoroughly. Pat them dry.
Using a knife, make 3-4 deep slits across the eggplant. Peel 3 cloves of garlic and insert one into each slit. This infuses the eggplant with a roasted garlic flavor.
Grease the eggplant and tomatoes with 1 tsp of vegetable oil. This helps the skin char and peel easily.
Place the eggplant and tomatoes directly on a medium flame on a gas stove, using a wire rack if you have one. Roast for 15-20 minutes, turning them every few minutes with tongs, until the eggplant is completely soft and its skin is charred and blistered. The tomatoes will cook faster (about 7-10 minutes).
Once roasted, transfer the vegetables to a plate and let them cool for 10 minutes until they are safe to handle.
2
Peel and Mash
Once cooled, gently peel off the charred skin from the eggplant and tomatoes. The skin should come off easily. You can dip your fingers in a bowl of water to help remove any stubborn bits of skin.
Discard the stem of the eggplant. Place the roasted eggplant pulp, tomatoes, and the roasted garlic cloves from inside the eggplant into a large mixing bowl.
Using a fork or a potato masher, mash the vegetables together. Aim for a coarse, rustic texture, not a smooth puree.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
To the mashed vegetables, add the finely chopped onion, the remaining 2 cloves of finely chopped raw garlic, green chilies, and grated ginger.
Pour in the raw mustard oil, fresh lemon juice, and salt to taste.
Mix everything together thoroughly with a spoon until all the ingredients are well combined.
4
Garnish and Serve
Garnish the Baingan Chokha with freshly chopped coriander leaves.
Let the chokha rest at room temperature for at least 15 minutes. This allows the pungent flavors of the raw onion, garlic, and mustard oil to meld beautifully with the smoky vegetables.
Serve at room temperature with litti, sattu paratha, or plain roti.
