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Sattu Paratha Breakfast is a flaky, stuffed Indian flatbread that's pan-fried to golden perfection with butter or ghee. This hearty vegetarian bread is a satisfying family breakfast or dinner accompaniment.
In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add warm water to form a soft, pliable dough. Cover and let it rest for 10 minutes.
For the filling, mix sattu flour, chopped onion, green chilies, cilantro, carom seeds, remaining salt, and lemon juice in a bowl. Add 1 tablespoon water if needed for easy mixing—the filling should be moist but not runny.
Divide the dough into 8 equal balls. Roll each ball into a 4-inch disc with a rolling pin on a lightly floured surface.
Place 2–3 tablespoons of sattu filling onto the center of each disc. Gather the edges and seal to form a pouch, pinching the top closed securely. Gently flatten each filled ball.
Roll out each stuffed ball carefully into a 6-inch paratha, applying light even pressure to prevent the filling from breaking out.
Heat a skillet or tawa over medium heat. Once hot, place a paratha and cook for 1 minute until slight bubbles form. Flip, apply ½ tablespoon ghee or butter around the edges, and cook each side for 2–3 minutes until golden brown and crisp. Adjust heat to avoid burning.
Repeat with remaining parathas, wiping the skillet with a paper towel as needed to remove burnt bits. Serve hot with yogurt or pickle.
