Sattu Paratha - One of the Bihar’s Famous Dish

✎ Sattu is darker in color then besan and can be eaten uncooked.

✎ Sattu is used inregional cuisine to varying degrees. In Lahore, Multan, Punjab, Bihar, Uttar Pradesh, Uttrakhand and New Delhi use of Sattu is extensive and is used in several dishes.

✎ Sattu may also be known as Chhatua (In Odia language) or archaically as Sat- Anaaj, also known as “Chattu’ (In Bengali language).

✎ Sattu  Paratha, is rich in minerals, proteins and fibres, low of Glycemic index- Sattu is said to be the most economical antidote of diabetes.

✎ Sattu is prepared by dry, roasting Bengal gram (chana dal) and powdering it finely.

✎ It is similar in texture to besan, which is also made of Bengal gram dal and dal is unroasted in this case.

✎ In Sattu Paratha, the filling is slightly moist, neither powdery nor sticky.

✎ In Sattu Paratha,, stuffed balls can also be deep fried or cooked in boiling water. These are called Makuni or Mukuni Litti.

✎ Sattu Paratha, can be eaten with curd, coriander chutney, Baigan bharta and pickle.