Last winter, our family of four was holidaying in the Gaya city of Bihar. Gaya is warm while the sun is out but as it sets, the city begins to cool down and eventually presented us the coldest nights ever.
It was December but we did not expect Gaya to be this cold. Although kids love cooler climates, our hometown Darjeeling is pleasant throughout the year — Gaya was very different.
The only other thing that kept us balmy and cosy was the typical Bihari food — that unforgettably consisted of some usual fare like Sattu Ka Paratha, Litti, Chokha, and Baingan Ka Bharta.
As I just cannot get enough of its taste, let anywhere and me elaborate on its preparation so that all of you back at home can prepare and relish this easy, comfort food anytime.
- For Sattu flour-
- 100 gms chana dal
- 50 gms rice
- 100 gms wheat
- 2 cups whole wheat flour
- 1 cup sattu flour
- 6-7 garlic cloves (finely chopped)
- 1 small ginger (finely chopped)
- 1 onion (finely chopped)
- 1 tsp onion seeds
- 2 tsp. mustard oil
- 2 green chilies (finely chopped)
- 1-cup water
- 2 tbsp. refined oil
- Salt to taste
- Roast all ingredients of sattu flour for about 10 minutes on medium heat.
- Keep stirring the ingredients until they turn golden brown, let them cool down before giving the mixture a good blend.
- Knead the wheat flour by adding salt and some water into a semi soft dough.
- Mix sattu flour in a bowl, add chopped onions, green chilies, ginger, garlic, onion seeds, mustard oil, and salt. Keep it aside for some time.
- Divide the semi-soft wheat dough into 5-6 equal parts.
- Take one portion at a time and roll it out as a chapatti.
- Now take a bit of sattu mixture and place it at the centre of the wheat chapatti.
- Slowly roll out the edges of this half-done chapatti to form Paratha.
- Heat little oil in a tava and slowly place the Paratha in it.
- Flip it well 2-3 times until it turns golden brown.
- Once cooked both sides evenly, transfer the Paratha to a serving plate.
Serve the tempting Sattu Ki Paratha sizzling hot alongside Baingan Ka Bharta, mashed potatoes or litti, curd and crispy papads. Also, include a raw mango pickle for extra tanginess! Enjoy the grand meal!