Sattu paratha with curd

Name: Sattu paratha with curd
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions

A Bihari stuffed flatbread made with roasted gram flour (sattu) and spices, served with cooling curd. A filling, protein-rich lunch that can form part of a balanced diet while trying to conceive.

Prep: 20 min
Cook: 20 min
Total: 40 min
Portions: 4

Moderate
Trying to conceive
Preparing for pregnancy
Vegetarian
High-protein
Budget-friendly

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use unsweetened soya yoghurt instead of curd (dahi / plain yoghurt)

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

300 g roti (chapati) flour (atta), for the dough
200 g sattu (roasted gram flour), about 2 cups
1 onion onion, finely chopped, for the filling
1 chilli green chilli, finely chopped
0.5 tsp ajwain (carom seeds)
2 tbsp mustard oil, or other cooking oil
1 tbsp lemon juice
200 g curd (dahi / plain yoghurt), to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Knead the atta with water into a soft dough and rest for 15 minutes.
Step 2. Mix the sattu with onion, green chilli, ajwain, 1 tablespoon oil, lemon juice and a splash of water to make a moist, crumbly filling.
Step 3. Divide the dough into balls, flatten each and place a spoonful of sattu filling in the centre, then seal and roll out gently into a paratha.
Step 4. Cook each paratha on a hot tawa with a little oil, pressing gently, until golden brown spots appear on both sides.
Step 5. Serve hot with a bowl of curd on the side.

Allergens for your selection

Contains: Cereals containing gluten
Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash vegetables and fruit thoroughly in clean running water before cooking, and use safe drinking water (boiled, filtered or otherwise treated) for cooking and drinking.
Cook eggs, chicken, mutton and fish right through — no pink meat and no runny yolks.
Refrigerate cooked food within two hours (within one hour in hot weather) and keep the fridge at 5°C or below.
Keep cooked rice out of the danger zone: cool it quickly, refrigerate promptly and reheat only once until piping hot.
No alcohol is used in this recipe.

Allergens

Contains: Cereals containing gluten
Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Supplements and drinks

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.

Sources

Dietary Guidelines for Indians — ICMR — National Institute of Nutrition, reviewed 10 September 2026
Eat Right India — safe and wholesome food — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026