Homemade Sattu Powder Recipe: Easy and Healthy

Ingredients

English Chickpeas (Chana) – 500 grams Cumin Seeds – 1 tablespoon (If making sweet) Jaggery Powder – 2 tablespoons (If making salty) Salt – To taste

Roasting Chickpeas:

English Roast chickpeas in a pan on low heat until golden and crispy. Add cumin seeds for flavor. You can also use pre-roasted chickpeas.

Cool the Chickpeas

English Remove the roasted chickpeas from heat and let them cool completely to avoid moisture and ensure proper grinding.

Removing Skin (Optional):

English If using desi chickpeas, you can remove the skin after crushing, but it's not necessary. Sattu without skin tastes better.

Grind into Flour

English Grind the cooled chickpeas in a mixer to a fine powder. Sift and grind again if needed.

Storage

English Store the prepared sattu flour in an airtight container. It will last for 2-3 months. Mix it with water, milk, or isabgol and enjoy.

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