News India Live, Digital Desk: Sattu is called the ‘protein of the poor’, but today its popularity extends across the seven seas. Sattu paratha made in homes of Bihar and Jharkhand is known for its special stuffing, in which the tadka of ‘pickle spices’ makes it different from other parathas in the world. If you also want the same authentic taste, then follow this recipe. Essential Ingredients for stuffing: Gram Sattu: 1.5 cups Finely chopped Onion: 1 medium Ginger-garlic paste or chopped: 1 tablespoon Green chillies: 2-3 (finely chopped) Green coriander: half cup (chopped) Celery and nigella (Mangeril): half Teaspoon Lemon juice: 1 tablespoon Mango pickle masala and oil: 1 tablespoon (this gives the real taste) Mustard oil: 1 tablespoon Salt: as per taste For flour: Wheat flour: 2 cups Salt: a pinch Water: as required Method of preparation (Step-by-Step Process) 1. Prepare the dough: Mix flour and salt in a bowl. Knead a soft dough by gradually adding water. Cover it and let it set for 15-20 minutes.2. Prepare spicy stuffing: Take sattu in a big bowl. Add chopped onion, ginger, garlic, chilli, coriander, celery, nigella and salt to it. Now add mango pickle masala and mustard oil to it. Sprinkle some water and mix well so that the mixture remains ‘crumbly’ but starts binding when fisted.3. Paratha Ball Take a small ball of dough and shape it into a bowl. Fill 2 spoons of Sattu mixture in it and close it from all sides. Now roll it gently so that the paratha does not tear.4. Heat the pan and cook the paratha until it turns golden brown on both sides. Apply pure desi ghee or oil and cook till it becomes crispy. What to serve with? The real joy of Bihari style comes with brinjal chokha, tomato chutney or curd. Eating it with ginger tea in winter gives a different feeling. Pro Tip: Add raw mustard oil and mango pickle masala to the sattu mixture, without this the taste of Bihari Paratha is incomplete.