Sattu is prepared by dry roasting grains or grams, mainly barley or bengal gram (chana dal). The traditional way of preparing Sattu involves the use of an iron vessel in which the grains or grams are roasted in sand. Afterwards they are sieved and then ground to a fine flour.
Sattu is full of fibre, and essential nutrients like protein thus making this one a healthy dish that can be served for breakfast, lunch and dinner as well.
In Bihar it is commonly served cold as a savoury drink or as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes sattu may be flavoured with green chilli, lemon juice and salt. It is a popular stuffing in parathas.
A paratha is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in the northern part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis.
Sattu Paratha is a popular dish/bread in Bihar. It can be served as a breakfast, for lunch or dinner. It goes very well with yogurt/curd, butter and/or pickle.
I ate sattu paratha for the very first time at my in-laws place and I got the recipe of this from my sister-in-law. The ingredients for sattu paratha are: sattu, green chillies, ginger, garlic, onions, lemon juice, achaar masala (pickle masala), salt, ajwain (carom seeds) and some Indian spices. As achaar masala you can use mashed mango pickle or mashed red chilli (mirch) filling pickle or amchur powder (raw mango powder).
It's easy to make and delicious in taste. I personally like it with yogurt/curd.