Sattu Paratha

Make the dough: mix whole wheat flour with a pinch of salt and a teaspoon of oil. Add water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.

Prepare the sattu filling: in a bowl, combine sattu flour, chopped onion, green chillies, grated ginger, minced garlic, chopped coriander, ajwain, and salt.

Add mustard oil and lemon juice to the sattu mixture. Mix well. Add a tablespoon of pickle (achar) and mix — this adds a tangy, spiced flavour characteristic of Bihari sattu paratha.

Add water gradually, a teaspoon at a time, and mix until the filling comes together into a moist but non-sticky crumble. It should hold its shape when pressed.

Divide the dough into 8 equal portions. Roll each into a small disc about 10 cm in diameter.

Place 2 tablespoons of sattu filling in the centre of each disc. Bring the edges up and seal tightly, pinching to close. Gently flatten the stuffed ball.

Dust lightly with flour and roll out into a circle of about 18 cm diameter. Roll gently to avoid the filling breaking through.

Heat a tawa over medium heat. Place the paratha on the tawa and cook for 2 minutes until light brown spots appear. Flip and cook the other side.

Apply ghee generously on both sides and cook for another minute each side until golden and slightly crisp.

Serve hot with yogurt, pickle, and a raw onion salad — the traditional Bihari accompaniment.