Sattu ki Puri


Sattu (gram flour

Refined oil




Asafoetida (hing)

Ginger-green chilly paste.


  • Knead the flour with Hing, salt, ajwain, sugar, and ginger-green chilly paste along with water and refined oil to make a soft dough.
  • Cover the dough with a soft, wet, cloth and keep aside for 10-15 min
  • Make it into small balls.
  • Roll it lightly and deep fry in refined oil.
  • Serve hot with Alu dum with curry leaves, pickle or yogurt
It is prepared by dry roasting or sand roasting grams in an iron vessel and powdered. One of the most indigenous protein sources of India, sattu is no stranger to the locals of Bihar, Punjab, Madhya Pradesh, UP, and West Bengal. But the rest of india and the world are yet to experience the benefits of the power dust.