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Sattu Stuffed Puri
Lunch • India
How to Make Sattu Stuffed Puri (Traditional & Healthy Version)
Sattu Stuffed Puri is a beloved North Indian delicacy, especially popular in Bihar and Uttar Pradesh. Sattu, a roasted gram flour, is known for its high protein content and earthy flavor. When stuffed inside whole wheat atta and shallow-fried, it transforms into a wholesome meal that is both satisfying and nourishing. Traditionally enjoyed during festivals like Chhath Puja and Holi, these puris bring together the rustic flavors of rural India with the health-consciousness of modern Indian kitchens. Sattu Stuffed Puri is enjoyed for its unique combination of nutty sattu filling, aromatic spices, and fluffy yet crisp texture. The dish is a great choice for lunch as it provides sustained energy and keeps you full for hours. Its preparation is straightforward, making it a favorite for family gatherings and festive occasions. The stuffing of sattu is often seasoned with ajwain, green chili, and fresh coriander (dhaniya), adding layers of flavor and aroma. Pair it with curd (dahi) or a tangy pickle for a complete, balanced meal. This recipe uses minimal oil, focusing on health without compromising taste. With whole wheat atta forming the base and protein-rich sattu as the stuffing, Sattu Stuffed Puri is not only delicious but also a smart choice for those who track calories and macros. It’s a way to enjoy authentic Indian flavors while staying true to a health-conscious lifestyle.
Ingredients(for 2 medium puris per person)
- 1 cup Whole wheat atta (gehun ka atta)
- 1/2 cup Sattu (roasted gram flour) (chana sattu)
- 1/4 cup Finely chopped onion (pyaz)
- 1 Green chili (finely chopped, hari mirch) - optional
- 1/2 tsp Ajwain (carom seeds)
- to taste Salt (namak)
- 2 tbsp Chopped fresh coriander leaves (hara dhaniya) - optional
- 1 tsp Lemon juice (nimbu ras)
- 1/2 tsp Mustard oil (sarson ka tel)
- as needed Water (for kneading and sealing)
- for shallow frying Cooking oil (use as needed)
Instructions
- 1
In a large bowl, mix whole wheat atta with a pinch of salt and gradually add water to knead a smooth, soft dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough ensures the puri turns out soft and fluffy.
- 2
Prepare the sattu stuffing by combining sattu, chopped onion, green chili, ajwain, salt, coriander leaves, lemon juice, and mustard oil. Mix well to get a crumbly mixture.
5 minutes
Mustard oil enhances the authentic flavor and aroma of the stuffing.
- 3
Divide the dough into equal lemon-sized balls. Flatten each ball and create a small dent in the center.
2 minutes
Keep the dough balls covered to prevent drying.
- 4
Place 1-2 teaspoons of sattu mixture in the center of each ball. Gather the edges and seal tightly, pinching off any excess dough at the top.
3 minutes
Ensure there are no cracks to prevent stuffing from leaking.
Why This Dish is Healthy
This recipe uses whole wheat flour and sattu, both known for their high fiber and protein content, which help maintain fullness and stabilize blood sugar. With shallow frying and minimal oil, the dish is significantly healthier than regular puris. The inclusion of herbs and spices further boosts its nutritional profile, making Sattu Stuffed Puri a wholesome and balanced lunch option for those following a healthy Indian diet.
Sattu Stuffed Puri is high in plant-based protein and dietary fiber due to the use of sattu (roasted gram flour) and whole wheat atta. Sattu is rich in iron, calcium, and magnesium, supporting muscle health and energy levels. The addition of fresh coriander and onions provides essential vitamins and antioxidants. Minimal oil usage keeps the fat content lower compared to traditional deep-fried puris, making this dish suitable for calorie-conscious individuals.
Pro Tips
- 💡Use freshly roasted sattu for the best flavor and aroma.
- 💡Seal the puris properly to prevent stuffing from leaking during cooking.
- 💡Let the dough rest for softer, fluffier puris.
Storage & Serving
Store leftover puris in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate for up to 2 days and reheat on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
