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: 1 serving
587cal
19gprotein
76gcarbs
26g
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)
Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
Protein-packed sattu paratha with aromatic mutton bhuna – a soul-satisfying, homestyle feast!
This bihari dish is perfect for breakfast. With 1140.91 calories and 43.81g 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.
554cal
25gprotein
15gcarbs
44gfat
Ingredients
500 g mutton (bone-in, curry cut pieces)
2 pcs onion (large, finely sliced)
3 pcs tomatoes (medium, pureed)
2 tbsp ginger garlic paste
0.5 cup curd (whisked until smooth)
4 tbsp mustard oil
2 pcs bay leaf
1 inch cinnamon stick
4 pcs green cardamoms (lightly crushed)
5 pcs cloves
6 pcs black peppercorns
0.5 tsp turmeric powder
1.5 tsp red chili powder (adjust to your spice preference)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1.5 tsp salt
1 cup hot water (as needed)
2 tbsp coriander leaves (finely chopped, for garnish)
Instructions
1
Marinate the mutton
In a bowl, combine the mutton pieces, whisked curd (yogurt), 1 tbsp ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
Mix everything well to coat the mutton evenly.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté the aromatics
Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat.
Once hot, add the bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30 seconds until fragrant.
Add the sliced onions and fry, stirring often, until they turn a deep golden brown. This will take about 10-12 minutes and is crucial for the dish's flavor and color.
3
Cook the masala base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Lower the heat and add the red chili powder, coriander powder, and cumin powder. Stir for 30 seconds.
Immediately add the tomato puree. Cook the masala, stirring frequently, until it thickens and oil begins to separate at the edges, about 8-10 minutes.
4
Bhuna the mutton
Add the marinated mutton along with all the marinade to the pan.
Increase the heat to high and stir-fry for 5-7 minutes, searing the mutton on all sides.
Reduce the heat to medium-low, cover the pan, and continue to cook for 20-25 minutes. Stir every 5 minutes to prevent sticking. The mutton will release its juices and the masala will become very thick and fragrant.
5
Cook until tender
Add 1 cup of hot water and the remaining 1 tsp of salt. Mix well.
For Pan Cooking: Cover the pan and simmer on low heat for 50-60 minutes, or until the mutton is fork-tender. Add more hot water if the gravy becomes too dry.
For Pressure Cooking: Secure the lid. Cook on high heat for 1 whistle, then reduce heat to low and cook for 15-20 minutes. Let the pressure release naturally.
6
Finish the dish
Once the mutton is cooked, if there is excess liquid, cook uncovered on high heat for a few minutes until the gravy reaches a thick, clinging consistency.
Stir in the garam masala powder and mix well.
7
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
