Chhatu’r Porota

Popular in Bihar, this porota stuffed with roasted chickpea flour, is easy to make, and is a filling a meal on its own.

  • Cooking time
    1 hour
  • Calories
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This quick and easy porota (paratha) stuffed with chhatu (sattu) is something we always take with us on train/flight journeys. The stuffing is dry, so it keeps well even in the hot and humid weather. It can be had on its own with a little bit of achaar (pickle) if you like. Since the stuffing of chhatu needs no cooking, it is very easy to make.

This porota is most common in Bihar and was likely popularised in Bengal by Bihari migrants or picked up by the large population of Bengalis who lived in Bihar or the bordering districts.

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4 porotas

For the dough

  • 75 g atta (Indian whole wheat flour)
  • 75 g maida (all-purpose flour)
  • 3 g salt
  • 7 g sugar
  • 8 g oil
  • 90 g warm water

For the filling

  • 100 g chhatu (sattu/roasted gram flour)
  • 70 g onions
  • 8 g ginger
  • 4 pcs green chillies
  • 8 g coriander leaves
  • ¼ tsp jowan (carom seeds)
  • 2 tsp achaar
  • 4 g salt
  • 7 g sugar
  • 5 tbsp water
  • oil for frying


Make the dough

  1. Take atta, maida, salt, sugar and vegetable oil in a large mixing bowl. Rub the oil into the flour.
  2. Add warm water and knead for five minutes until the dough is soft, malleable and smooth.
  3. Cover and rest for 30 minutes.

Make the filling

  1. To a mixing bowl, add chhatu (sattu), chopped onions, finely chopped ginger, finely chopped green chillies, chopped coriander leaves, salt, sugar, jowan, and liquid from aachaar (pickles), and mix everything well. The salt will draw moisture from the fresh ingredients.
  2. Now add water, a little at a time, and mic. The exact amount of water will depend on how much moisture was released from your onions, coriander, etc. We ended up using 5 tbsp water in all (about 50 g) for our batch. The mixture should resemble a tight dough.
  3. Divide the filling into 4 even portions.

Make the porota

  1. Divide the dough into four equal portions.
  2. Flatten the the dough to a disk using your palms, and place a portion of the chhatu filling in the center. Pull the dough together from all sides to completely encase the filling. Pinch to seal.
  3. Now dust the stuffed dough with flour and roll the porota, using even, gentle strokes, to about 18 cm diameter.
  4. Heat an iron skillet or tawa and add a tablespoon of oil. Shallow-fry the porota until cooked and evenly coloured.

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