A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Energy-giving sattu roti with aromatic aloo chokha and a tangy salad – soul-satisfying and delicious!
This bihari dish is perfect for dinner. With 790.24 calories and 23.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Coriander Leaves (chopped)
0.5 tsp Ajwain
0.5 tsp Kalonji
1 tbsp Achar Masala (from mango or chili pickle)
1 tbsp Mustard Oil
1 tbsp Lemon Juice
4 tbsp Ghee (for cooking)
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 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2
Prepare the Sattu Stuffing
In a separate bowl, add the sattu, finely chopped onion, grated ginger, minced garlic, green chilies, and coriander leaves.
Add the ajwain, kalonji, achar masala, mustard oil, lemon juice, and 0.75 tsp salt.
Mix all ingredients thoroughly. Sprinkle 2-3 tablespoons of water and mix again to form a moist, crumbly mixture that holds its shape when pressed together.
3
Stuff and Roll the Rotis
After the dough has rested, knead it for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, flatten it, and use your fingers to form a small cup or bowl shape (about 3 inches in diameter).
Place about 2 tablespoons of the sattu stuffing in the center.
Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely.
Gently flatten the stuffed ball and dust it with dry atta.
Using a rolling pin, roll it out gently and evenly into a circle of about 5-6 inches in diameter. Apply light pressure to prevent tearing.
4
Cook the Sattu Rotis
Heat a tawa (griddle) over medium heat.
Place a rolled roti on the hot tawa. Cook for about 1 minute, or until small bubbles appear on the surface.
Flip the roti and cook the other side for another minute.
Spread about 1/2 teaspoon of ghee on the top surface. Flip again and press gently with a spatula to help it cook evenly.
Cook for another 30-40 seconds until both sides have golden-brown spots.
Repeat the process for all remaining rotis.
5
Serve
Serve the hot Sattu Rotis immediately with baingan ka chokha (mashed eggplant), tomato chutney, or plain yogurt.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
