Recipes
Litti: Mix one tablespoon (tbsp) onion seeds (mangrail), one teaspoon (tsp) each of cumin powder, coriander powder and carom seeds (ajwain), two tsp of mango powder (amchur), 5-6 chopped garlic cloves, some ginger and a couple of roasted whole red chillies.
Into this preparation, further mix in two tbsp mustard oil and half a kilogram (kg) of sattu. Knead a kg of wheat flour and salt to form dough that is somewhat elastic and pliable. Make balls out of the dough. Fill in these doughballs with the sattu mixture. Roast until the doughballs are crisp and deep brown. You can eat Litti with potatoes and baingan (brinjal) ka bharta, savoury pickles and a generous dab of ghee.
Sattu ka paratha: Stuff the dough with a mixture of sattu, onion, ginger, garlic and chillies. Roll like chapattis. Make parathas on the tawa.
Sattu ke laddoo: Mix sattu with milk and sugar and prepare dough. Roll into laddoos and serve instantly.
Sattu: Roasted gram is powdered and kneaded into a dough along with salt and water. Eat with onion and green chillies.
Sattu drinks: Once known as c2 syrup (an anglicised mock-term). Mix two tbsp sattu in a glass of water. Add salt, cumin powder and lemon juice. Alternatively, you could add sugar. Either ways, its a completely refreshing energy drink.
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