Sattu is made by grinding dry roasted Bengal Gram, also known as chana dal. Sattu is also used to make litti and poori. It looks a lot like besan, but if you look closer, you'll find it's darker and also coarser. Sattu Parantha is eaten during Navratri as it's not made of grains. 


  • 500 gms wheat flour
  • 250 gms sattu
  • 2 Tbsp sprouted wheat
  • 1 tsp oats
  • 1 onion
  • 1 green chilli
  • 4 garlic cloves
  • 1 tsp kalaunji
  • 1 tsp ajwain
  • 1 tsp achari paste
  • 1 tsp olive oil
  • 1 tsp ghee
  • Salt


  • 1.Knead a dough combining wheat flour, sprouted wheat, & Oats.
  • 2.For stuffing, take sattu in a bowl & add chopped onions, green chilli, garlic, kalaunji, ajwain, achari paste, salt & olive oil, mix well.
  • 3.Shape some dough into small cups, fill with sattu mixture, close & shape into dough balls.
  • 4.Roll out gently.
  • 5.Cook on tawa with ghee,
  • 6.Serve hot.