NYSpiceShop
NY SPICE SHOP Sattu Flour - Chana Sattu Powder - Healthy Drink with Roasted Gram Flour - Atta with High Fiber - Sattu Drink Powder Pure & Tasty Refined Fibrous – 3 Pound
NY SPICE SHOP Sattu Flour - Chana Sattu Powder - Healthy Drink with Roasted Gram Flour - Atta with High Fiber - Sattu Drink Powder Pure & Tasty Refined Fibrous – 3 Pound
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Discover the authentic taste of tradition with NY Spice Shop's premium Chana Sattu Powder—a time-honored Indian superfood crafted from roasted Bengal gram and barley. This nutrient-dense flour transforms everyday meals into nourishing culinary creations, from cooling summer drinks to fiber-rich parathas and beyond.
🌾 At a Glance
🍃 Ingredients & Sourcing
Crafted from premium Bengal gram (Chana) and barley (Jau), each ingredient is carefully roasted and ground using traditional methods that preserve essential nutrients including protein, iron, and dietary fiber. Our thoughtful sourcing ensures authentic quality and nutritional integrity in every spoonful, delivering the wholesome essence of this time-honored superfood.
🎨 Flavor Profile
🥘 Recipe Ideas
Refreshing Summer Drink: Mix 2-3 tablespoons of Sattu powder with cold water, add salt, roasted cumin seeds, and a splash of lemon juice for an instantly cooling, energizing beverage perfect for warm days.
Sattu Parathas: Blend the powder with spices, herbs, and sautéed vegetables to create a wholesome filling. Roll between dough sheets and pan-fry until golden for a comforting, fiber-rich meal.
Savory Snacks & Rolls: Mix with minimal water to form a paste, season with cumin, chili, and herbs, then use as a filling for vegetable rolls, samosas, or stuffed flatbreads for endless culinary possibilities.
📦 Storage & Care
Keep your Sattu powder fresh and potent by storing in an airtight container in a cool, dry place away from direct sunlight and moisture. Proper storage maintains its nutritional integrity, authentic flavor, and fine texture for months. Avoid humid environments to preserve the powder's quality and prevent clumping.
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