When it was time to decide for Bihar, I knew what I had to make. I also have a funny and interesting incident to share.
I have done extensive research on different Bread across the Indian States. Sattu Ka Paratha was an obvious choice for Bihar even then. However, I was stumped in my research. After reading through a couple of sites, I concluded they were referring to roasted chana dal, which is nothing but Fried Gram or Pottukadai. When I discussed with a couple of north Indians, they insisted that Sattu is not Fried Gram, and to make Sattu, one has to roast the chana dal to grind the dal.
After so much time spent trying to ascertain, I simply gave up. My interest was piqued again when somebody in one of the FB foodie group asked where in Madras will one get Sattu Atta. Everybody was giving store details but I dropped the idea as it looked far-fetching.
Then came my Bihar colleague into the picture. She was the one who got us the& Thekua for ICC from her mom. I suddenly realized I could ask her for Sattu details.
Her family used to live in Bihar, after the division of states, their home is now in Jharkhand. She says the modern cuisine is the same in both states. The tribal or the village food would differ, otherwise, it's the same food made.
I told her that I have been wanting to make Sattu Ka Paratha and asked if the Fried Gram we get here is the same as what one gets by roasting chana dal as said by all those sites. She said it is different and also recollected how her mom roasts a huge amount of Channa dal that would last them a month or so. They had a big clay stove that's placed outside the home.
She was saying the chana dal they get in their place is different and roasting adds up the flavor. So I was back to square one and was thinking maybe I should become adventurous enough to actually use a clay stove myself and roast the channa dal.
After a couple of months, my friend's mom came down to visit her in Madras. Sure enough, being keen to share the new finds with her mom, she took her around shopping.
Would you believe she told me that her mom was shocked seeing the fried gram that is sold in our shops? Until then even my colleague was thinking it is different, only to be told it is the same. So when her Mom went back home, she carried as much Fried gram as she could!
Another shocking fact was that many others with whom I shared this tidbit, didn't know that Fried Gram is got by roasting Channa dal. Well, I rested my case!
Anyway, when I started to plan Bihar, I again asked this colleague to confirm with her mom, if I need to roast the channa dal. What transpired was quite hilarious. Her Mom asked if we have gone crazy! Why struggle to do something, when it is readily available in the market.
She said she roasts it because Fried Gram is not sold in their place. That was such a revelation! This dal is always stocked in the pantry at home and it never occurred to me that it may not even be made commercially in other places.
This is one of the simple snacks we used to eat during childhood. Amma makes laddus, like stuffing, powder mixed with jaggery/sugar as prasadam, and much more. Since it is widely used in making chutneys, we call it chutney dal as well.
So while it took me a while to get over this shock, I realize that this Fried Gram may be available in other places, which I have shared as told by my friend. And maybe it is now available but they continue to follow it as a habit.
Sattu or Fried Gram flour is the flour from roasted channa dal, whereas Besan is got from unroasted or just dry chana dal.
Coming back to the dish of the day, I got both Bihar and Jharkhand from this friend's mom. I even took these for her to taste and confirm it tastes just like how they make.
My friend said the most interesting thing about this paratha is the fact that they use pickle oil from any of the mango pickles that you have and is served with Baingan Ka bharta. When I said I already made this, she shared her version which was surely very different.
Bihari Sattu Ka Paratha with Baingan ka Bharta
Sattu Ka Paratha
Ingredients:
For the Outer layer
Wheat flour - 1 & 1/2 cup.
Salt to taste
Water to knead
Make a stiff dough, so that filling and rolling becomes easy.
For the Filling:
Sattu ka Atta - 1/2 cup
Onions, finely chopped - 1 medium
Green chilies finely chopped - 3-4 nos
Ginger Garlic paste - 1/2 tsp
Kala Jeera / Shah Jeera - 1 /2 tsp
Coriander leaves finely chopped - 2 tbsp
Oil - 2 tbsp
Mango Pickle oil - 2 tbsp
Salt to taste
Lemon juice few drops
Baingan Bharta Bihari Style
Ingredients Needed:
Big Brinjal - 1
Green chilies - 3 - 4 long
Garlic - 4 -5 cloves
Salt to taste
Serve with Sattu ka paratha.
Priya Suresh says
Sattu Ka paratha and baingan ka bharta both looks delicious, Will make this sattu ka paratha once we finished with this BM..Paratha tempts me a lot.
The Pumpkin Farm says
ever since i made it for one of the earlier BMs this combo has stayed over at my home..this has such simple flavors but yet to fulfilling, love making it, your parathats look nice and fluffy
Sapana Behl says
Enjoyed this Paratha a lot ..yours combo with bharta looks delicious !!
vaishali sabnani says
Enjoyed reading the details removing around Sattu Flour. I have never looked for this fried chana dal...I got the flour from Kolkatta.
The combo looks divine..and sattu patathas are kind of my favourite.
Nivedhanams Sowmya says
you have an art of writing!! beautifully written about pottukadalai and sattu flour!! enjoyed reading it!!
Jayanthi Padmanabhan says
enjoyed the story and especially the finding that sattu flour is fried gram flour.. really useful information.. paranthas and bharta look delicious
Nalini's Kitchen says
I was expecting this saatu paratha from you,for your bread theme..I too wanted to make saatu paratha but didn't get saatu flour here,never knew roasted gram dhal powder is sattu..thanks for the info..
BTW paratha and baingan ki paratha looks yummy,such a tempting combo.
Farin Ahmed says
lovely combo and looks delicious dear
Varadas Kitchen says
Enjoyed reading your journey for the search of the true Sattu flour. The parathas look delicious.
Usha says
That is an interesting read about sattu. Even I assumed fried gram is sold all over the country as it is in South, or at least in AP & TN. Sattu paratha looks good. Will try it some time. I lightly toasted the fried gram before powering it for sattu.
Pavani N says
I was waiting to read your story about Sattu flour Valli. I should have asked you before I bought the packet of sattu flour 🙁 But anyways now we all know it is same as putnalu and not some exotic ingredient as it is portrayed. Thank you for clearing that out.
Sattu ke paratha sounds yummy and that bhaingan bharta is calling out my name -- will make this combo soon.
Harini-Jaya R says
Good one Valli. I chose the same too but as usual, a different set of ingredients.
Interesting to note that putnalu/fried gram is not available in many places. Just highlights how much we take for granted all the things we get !!
Manjula Bharath says
wow such an delicious paratha to ebjoy this was a delicious one indeed 🙂 make me hungry for some !! wonderful post and love the step wise pictorials 🙂 Paratha is calling me , Pass me some dear !!
Gayathri Kumar says
At last your search for sattu is done I think. Thanks for clarifying it Valli. I once roasted channa dhal at home to make sattu. Paratha looks so delicious. And the bihari version of baingan bartha looks quite easy and so inviting...
Kalyani says
sattu ka paratha was my first choice too - these look truly delish ! love the smokiness of the bharta there....
Rajani S says
I loved the mother's reaction to your sattu question :-))...May be they are just used to doing it the old way that using this maynot have clicked at all. My friend was using roasted black chana for making sattu and later moved on to pottu kadalai.
Archana Potdar says
Ha ha! There isa marathi saying that translates as the pot( that was used to fill water) is in the crook of your arma nd you are searching the whole town. 😉
Had it not been for Vaishali's suggestion I would have stuck to sattu ke parathe. Delicious they are. Now I need to try them out.Bai ko bahut maska marna padega.
Chef Mireille says
so funny about the fried gram in the market..guess her mom wont be roasting any for a while now 🙂
Sandhya Ramakrishnan says
Wow! Love the baingan bharta...So quick and easy. Should have tasted great with the flavorful sattu parathas!
Priya Srinivasan says
love how round the paratha's have come, feel like grabbing from the picture. yes, this sattu doubt is there for everyone, but i think we have it cleared in one of our BM discussion.
Love the baingan ka bharta, roasting with garlic, must give out an awesome flavor!!! i should try sometime!!! 🙂
Sreevalli E says
Delicious combo..Love the combination os dishes.
Padmajha PJ says
Enjoyed reading your post Srivalli. Yours friends mm would have been so relieved to have seen pottukadalai here!I never knew this was not available throughout India!!
And the paratha combo looks so good.Must try it.