Sattu Tandoori Paratha is a whole wheat flatbread, stuffed with spicy masala prepared with sattu (roasted chickpea flour), onions, chillies and spices.
Sattu is referred to as ‘poor man’s protein’ and is popular in Bihar, Jharkhand, West Bengal and Uttar Pradesh. This underrated food ingredient has received much deserving recognition in recent times and is gaining popularity as superfood due to its high nutritional value.
Sattu is traditionally made by dry roasting the Bengal gram (chickpeas) in sand and then grinding it into flour. Sattu and gram flour (besan) can easily be confused together, and it is worth noting that they are two different flours. The difference being that besan is the flour of raw gram, and sattu is the flour of the roasted gram.
Sattu is rich in protein, fiber, iron, manganese, and magnesium, and low on sodium, sattu provides instant energy and works as a cooling agent.
My Sattu Tandoori Paratha is prepared with spiced sattu stuffed in dough and cooked in a tandoor/oven/ until crispy and brown. I often make tandoori roti at home in a cooker, and it comes out as good as the restaurant ones, if not better. This is a super easy recipe and can be prepared in the oven if you do not have a cooker.
Other breads you might like to try are Onion Coriander Sriracha Focaccia, Tingmo, Roomali Roti, Mint and Sesame Lachha Paratha, Moong Dal Paratha and Lebanese Zaatar Man’oushe.
