Stuffed Sattu Ragi Paratha

Stuffed Sattu Ragi Paratha is a delightful and nutritious Indian flatbread that combines the goodness of ragi (finger millet) flour with a savory sattu filling. Ragi, known for its exceptional nutritional value, is rich in calcium, iron, and dietary fiber, making it a popular choice for health-conscious individuals.

This paratha is a perfect fusion of traditional flavors and modern health-conscious eating, making it an excellent option for those looking to incorporate more wholesome ingredients into their diet. The sattu filling, made from roasted gram flour, adds a burst of flavors, creating a satisfying meal.

Stuffed Sattu Ragi Paratha is a wholesome and nutritious dish with various health benefits. The combination of ragi and sattu in this paratha provides:

• Dietary fiber for digestive health.
• Essential minerals like calcium and iron.
• A significant protein content.

This balanced meal offers a low glycemic index, making it suitable for those seeking blood sugar control while also providing a variety of vitamins, antioxidants, and the benefit of weight management through enhanced satiety. It’s not only a healthy choice but also a delicious one, making it an appealing option for individuals looking to enhance their diet with both flavor and nutrition. 

You can enjoy Stuffed Sattu Ragi Paratha for breakfast, lunch, or dinner.

Learn how to make this delectable paratha and savor a blend of taste and health in every bite.

What is Sattu?

Sattu is a traditional flour made from roasted gram or other pulses, commonly consumed in the Indian subcontinent, particularly in northern and eastern regions like Bihar and Uttar Pradesh.

This fine powder prepares various dishes, including sattu paratha, sattu sherbet, and sattu laddu.

It is known for its nutritional value, rich in protein and fiber, making it a popular and energy-boosting food option, particularly in rural areas.

Ingredients of Stuffed Sattu Ragi Paratha

To start with the ingredients for making Stuffed Sattu Ragi Paratha, let’s gather the following essential components:

For the Ragi Paratha dough:

• 1 cup Ragi (finger millet) flour
• Water, as needed
• Salt to taste

For the Ragi Filling:

• 1 cup Sattu Mixture
• ½ cup onion, finely chopped
• 2-3  green chillies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon ajwain (carom seeds)
• Salt to taste
• Fresh coriander leaves, chopped
• Fresh curry leaves, chopped
• Water, as needed
• Ghee or oil for cooking

Step by step Instructions of Stuffed Sattu Ragi Paratha

Step 1: Start the Ragi Dough
First, take a cup of water and put it in a pan. Heat it up on the stove. Add a little pinch of salt to make it taste better. When the water bubbles (boil), turn the heat down and add a few drops of oil.

Step 2: Mix Ragi Flour and Water
Now, pour the Ragi flour into the warm water while stirring it. Keep going until it gets thick and turns into a dough.

Step 3: Give It a Rest
You can cover the pan and let it sit for about 5 minutes. This break helps the Ragi flour soak up the water and cook.

Step 4: Knead the Dough
After the break, uncover the dough and start kneading it. Make it smooth and flexible. If it’s too hot, you can use a spoon to help.

Step 5: Add a Bit of Ghee
Once the dough cools down a little, add a bit of ghee to make it taste better and give it a nice texture.

Step 6: Make the Ragi Filling
In a different bowl, mix sattu flour, chopped onions, green chilies, ajwain, achar mixture, salt, and chopped coriander leaves to make the filling.

Step 7: Make the Filling Moist
Slowly add water to the Ragi mixture to make it wet enough to stuff. You want it to be crumbly but still hold together, not too dry or too wet.

Step 8: Divide the Dough
Now, divide the Ragi dough into small pieces and shape them into balls.

Step 9: Roll It Out
Please take one of the dough balls and roll it between your hands to make a small circle. You can use some dry Ragi flour to prevent sticking.

Step 10: Put in the Filling
Put some of the Ragi filling in the middle of your rolled-out dough.

Step 11: Seal It
Fold the edges of the dough to close it up, like making a little stuffed ball.

Step 12: Flatten and Roll Again
Gently flatten the stuffed ball and roll it out into a paratha. Be careful not to press too hard to keep the filling inside.

Step 13: Cook the Paratha
You can heat a tawa on the stove. Place your rolled paratha on it. Cook it on both sides, adding ghee or oil as needed, until it’s golden and crispy.

Step 14: Keep Going and Serve
Repeat these steps for the other dough balls and Ragi filling. Serve your Ragi Parathas hot with yogurt, pickle, or chutney.

Step 15: Enjoy
Now it’s time to dig in and enjoy your tasty Ragi Parathas made with Ragi flour!

Watch How It’s Done

Pro tips for Stuffed Sattu Ragi Paratha

For some valuable pro tips to enhance your preparation of Stuffed Sattu Ragi Paratha, consider the following recommendations:

Smooth Ragi Dough: To achieve a soft and pliable Ragi dough, knead it while it’s still hot. Use a spoon initially to prevent burns, and once it’s cooled down slightly, use your hands for further kneading.

Adjust Water Gradually: When adding Water to the Ragi filling, do so gradually. The filling should be moist but not too wet. You can control the moisture content to ensure the filling holds together.

Flour for Dusting: Use dry Ragi flour for dusting while rolling out the dough to prevent sticking and maintain the traditional Ragi flavor.

Uniform Thickness: When rolling out the stuffed parathas, aim for uniform thickness. This ensures even cooking, and the filling won’t spill out during cooking.

Cook Over Medium Heat: Cook the parathas over medium heat to ensure they cook through without burning. Too high heat might brown them too quickly on the outside while leaving the inside undercooked.

Ghee for Flavor: Applying ghee or oil while cooking not only adds flavor but also gives the parathas a crispy texture. Don’t be too conservative with the ghee, but also don’t overdo it.

Practice Makes Perfect: Preparing stuffed parathas can be challenging, mainly if you are a beginner. Keep going even if your first few attempts aren’t perfect. Practice will help you get the technique right.

Experiment with Fillings: While sattu is a traditional and delicious filling, feel free to experiment with other fillings like mashed potatoes, spiced vegetables, or paneer for variety.

Serve Hot: Stuffed Sattu Ragi Parathas are best enjoyed hot off the griddle. Serve them immediately to savor their full flavor and texture.

Pair with Accompaniments: Consider serving the parathas with accompaniments like yogurt, pickle, or chutney for a complete and satisfying meal.

FAQ : Stuffed Sattu Ragi Paratha