High Protien Rich Sattu Laddu Recipe | Sattu Recipe | What is Sattu | Sattu Laddus | Sattu Laddu Recipe | Sattu Laddu Recipe Easy | Sattu Khane Ke Fayde | Sattu Making Process |

High Protien Rich Sattu Laddu Recipe | Sattu Recipe | What is Sattu | Sattu Laddus | Sattu Laddu Recipe | Sattu Laddu Recipe Easy | Sattu Khane Ke Fayde | Sattu Making Process | | Sattu Laddu Recipe: Sattu is a high-protein powder made from roasted chickpeas. You can also consume it as a dietary supplement. It is a traditional food of Bihar. Sattu parathas and sattu sherbet are famous dishes there. Today, we'll learn about one such recipe, sattu laddu. You can make it with sugar or jaggery. You can also skip this if you prefer. So, let's learn about this protein-rich homemade sattu laddu recipe.

Ingredients:

2 cups sattu (roasted gram flour)

3/4 cup powdered jaggery or sugar (to taste)

1/2 cup ghee (clarified butter)

1/2 tsp cardamom powder

2 tbsp chopped nuts (cashews, almonds, pistachios)

2 tbsp raisins (optional)

Healthy & Nutritious Sattu Laddus Recipe

Instructions:

Heat ghee in a heavy-bottomed pan over low heat.

Add the sattu and fry it for 4-5 minutes, stirring constantly, until it begins to smell fragrant and turns light golden. Be careful not to burn.

Turn off the heat and let the roasted sattu cool to room temperature.

Add the powdered jaggery (or sugar), cardamom powder, chopped nuts, and raisins to the cooled sattu. Mix well. You can skip this if you wish.

If the mixture seems too dry and won't stick together, gradually add more melted ghee.

Take small portions and form laddus (balls) by pressing them firmly in your palms. Let them set for 15-20 minutes.

Store in an airtight container. Enjoy these healthy and nutritious Sattu Laddus as a snack!

Also read:

Healthy and tasty Sattu Paratha recipe

Protein-rich Sattu drink recipe

Traditional UP dish: Litti Chokha recipe

Special green pea Nimona recipe for winters

Chhath Puja special sweet Thekua recipe

Bihar's Special Sweet Dessert Parwal Ki Mithai Recipe 

North Indian Sweet Chandrakala Recipe 

North Indian Famous Street Food Chana Ghugni Recipe

The Traditional Bengali Sweet Lobongo Lotika (Laung Latika) Recipe

Festive Special Kesar Malai Peda Recipe

Bihar Ka Famous Dal Peetha Recipe 

Holi Special Sweet Malpua Recipe 

Bihar Ka Crispy & Sweet Khaja Recipe 

Toor Dal Puran Poli Recipe | How to Make Puran Poli | Puran Poli Recipe in English | Puran Poli Recipe in Hindi | Puran Poli Recipe Easy | Maharashtrian Puran Poli | Mahrashtrian Puran Poli Recipe |

Toor Dal Puran Poli Recipe | How to Make Puran Poli | Puran Poli Recipe in English | Puran Poli Recipe in Hindi | Puran Poli Recipe Easy | Maharashtrian Puran Poli | Maharashtrian Puran Poli Recipe | Toor Dal Puran Poli Recipe: Here's the recipe for Toor Dal Puran Poli, a traditional sweet Indian flatbread filled with a spicy dal made from toor dal:

Ingredients:

For the puran (filling):

Toor dal (pigeon pea lentils) – 1 cup

Jaggery (grated) – 1 cup

Cardamom powder – 1/2 tsp

Nutmeg powder – 1/4 tsp (optional)

Ghee – 1 tbsp

For the poli (dough):

Wheat flour – 2 cups

Salt – 1/4 tsp

Oil or ghee – 1 tbsp

Water – as needed

Toor Dal Puran Poli Recipe

Instructions:

1. Prepare the puran (filling):

Wash the toor dal thoroughly and pressure cook it with 2.5 cups of water until soft (about 3-4 whistles). Drain the cooked lentils (reserve the water to use in curries/soups).

Mash the lentils thoroughly. Be careful not to leave any lumps.

Combine the mashed lentils and grated jaggery in a pan. Cook over medium heat, stirring constantly, until the mixture thickens and leaves the sides of the pan.

Add cardamom and nutmeg powder, mix well.

Let the puran cool completely.

2. Prepare the dough:

Combine wheat flour, salt, and oil/ghee in a bowl.

Gradually add water and knead into a soft, smooth dough.

Cover and let it rest for at least 30 minutes.

3. Assemble and cook:

Divide the dough and puran into equal portions (approximately 10-12 balls each).

Roll one ball of dough into a small disc. Place a ball of puran in the center, gather the edges, and seal.

Gently flatten and roll into a 6-7 inch disk, dusting with flour as needed.

Heat a pan over medium heat. Cook the poli until golden brown on both sides.

Grub ghee on both sides while cooking.

Serving suggestion:

Serve the Toor Dal Puran Poli with hot ghee or milk.

If you need any tips on making it softer or want any local variations, let me know!

Also Read:

Maharashtrian Style Chana Dal Puran Poli Recipe

Street Style Kanda Bhajiya Recipe 

Nagpuri Tarri Poha Recipe 

Maida Chakli | Maida Chakli Recipe | How to Make Maida Chakli | Maida Chakli Recipe in Hindi | Maida Chakli Recipe Easy | How to Make Chakli |

 

Maida Chakli | Maida Chakli Recipe | How to Make Maida Chakli | Maida Chakli Recipe in Hindi | Maida Chakli Recipe Easy | How to Make Chakli | Here's a simple recipe for making maida chakli (flour-based chakli):

Ingredients:

2 cups all-purpose flour

2 tablespoons butter (room temperature)

1 teaspoon cumin seeds

½ teaspoon carom seeds (avoidant)

½ teaspoon red chili powder

½ teaspoon turmeric powder

Salt to taste

Water as needed

Oil for deep frying

Maida Chakli Recipe (Murukku Recipe)

Instructions:

Steam the all-purpose flour:

Take the flour in a clean muslin cloth and tie it into a loose bundle.

Place this bundle in a steamer or over a pot of boiling water. Cover and steam for 10-15 minutes.

Remove and let it cool completely.

Once cooled, break the steamed flour into small pieces and sift to remove any lumps.

Prepare the dough:

In a mixing bowl, add the steamed and sifted flour. Add butter, cumin/sesame seeds, carom seeds (if using), red chili powder, turmeric, and salt.

Mix well.

Add water little by little to form a smooth, soft, but firm dough.

Shape the Chakli:

Grease a Chakli/Murukku maker and use a star-shaped plate.

Fill the dough and press the spiral/chakli onto butter paper or a greased plate.

Fry the Chakli:

Heat oil in a deep-frying pan over medium heat.

Gently lift the Chakli and place it in the hot oil.

Fry over medium heat until golden and crispy, turning occasionally.

Remove and drain on a paper towel.

Cool and store:

Let them cool completely before storing in an airtight container.

Tip:

Steaming the flour removes its rawness and makes the Chakli light and crispy.

Enjoy your homemade Maida Chakli!

Wheat Flour Chakli Recipe | Wheat Flour Chakli | How to Make Wheat Flour Chakli | Atta Chakli | Aata Chakli Recipe |

Wheat Flour Chakli Recipe: Wheat Flour Chakli Recipe | Wheat Flour Chakli | How to Make Wheat Flour Chakli | Atta Chakli | Aata Chakli Recipe | Gehu Ke Aate Ki Chakli | How to Make Atta Chakli | Here's an easy and delicious wheat flour chakli recipe you can try:

Ingredients:

2 cups wheat flour

2 tablespoons rice flour (optional for more crispiness)

2 tablespoons butter or oil

1 teaspoon cumin or sesame seeds

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon carom seeds (optional)

Salt to taste

Water as needed

Oil for deep frying

Wheat Flour Chakli Recipe

Instructions:

Steam the wheat flour:

Place the wheat flour in a clean muslin cloth, tie it into a bundle, and steam it in a steamer or pressure cooker (without the whistle) for 15-20 minutes. This step ensures crunchy chaklis.

Remove, let it cool, and sift the flour to break up any lumps. 

Prepare the Dough:

In a large bowl, combine steamed wheat flour, rice flour (if using), butter/oil, cumin or sesame seeds, carom seeds, red chili powder, turmeric, and salt.

Gradually add water and knead into a soft but firm dough.

Shape the Chakli:

Grease a chakli/murukku maker. Fill it with the dough.

Shape the chakli by pressing it onto small squares of parchment or butter paper.

Fry the Chakli:

Heat oil in a deep pan over medium heat.

Carefully add the chakli to the oil. Fry in batches until golden brown and crispy.

Remove and drain on a paper towel.

Cool and Store:

Allow the chakli to cool completely before storing in an airtight container.

Tips:

Steaming the wheat flour is essential for crispiness.

Add spices to taste.

Chakli stays fresh for up to 2 weeks in an airtight container. Enjoy your homemade wheat flour chakli!

Crispy & Tasty Potato Murukku Recipe | Potato Chakli Recipe | How to Make Aloo Chakli | How to Make Potato Chakli | Aloo Chakri Recipe | Aloo Chakli Recipe | Potato Chakli Recipe Easy |

 

Crispy & Tasty Potato Murukku Recipe | Potato Chakli Recipe | How to Make Aloo Chakli | How to Make Potato Chakli | Aloo Chakri Recipe | Aloo Chakli Recipe | Potato Chakli Recipe Easy | Aloo Chakli Recipe Easy | Aloo Chakri Recipe Easy | Potato Murukku Recipe Easy | Here's an easy potato chakli recipe you can follow:

Ingredients:

1 cup boiled and mashed potatoes (about 2 medium potatoes)

1 cup rice flour

2 tbsp gram flour

1 tbsp butter (room temperature)

1 tsp cumin or sesame seeds

1 tsp red chili powder (to taste)

1/2 tsp turmeric powder

1 tsp carom seeds (optional)

Salt to taste

Water (as needed)

Oil (for deep frying)

Crispy & Tasty Potato Chakli Recipe (Murukku)

Instructions:

Prepare the dough:

In a mixing bowl, add the boiled and mashed potatoes, rice flour, gram flour, and butter.

Add the cumin/sesame seeds, red chili powder, turmeric powder, carom seeds (if using), and salt.

Mix all ingredients well.

Gradually add water, little by little, and knead into a smooth, soft dough. The dough should not be too stiff or sticky. 

Shape the Chakli:

Grease a chakli/murukku maker and fit it into a star-shaped disc.

Fill the chakli maker with the dough.

On butter paper or parchment paper, pipe out circular shapes to form the chakli. (You can make small or medium-sized chakli.)

Fry the Chakli:

Heat oil in a deep frying pan over medium heat.

Gently lift the chakli and place it in the hot oil.

Fry over medium heat until golden and crisp, turning occasionally to ensure even cooking.

Drain on a paper towel.

Serve:

Let them cool completely before storing in an airtight container.

Enjoy them with tea or as a crunchy snack!

Tips:

Fry over medium heat for a crispier texture.

If the dough is too sticky, add a little more rice flour.

Make sure the potatoes are well mashed so the dough doesn't stick to the chakli maker.

Enjoy your homemade potato chakli!

Tomato Chakli Recipe | Tomato Murukku Recipe | How to Make Tomato Chakli | How to Make Tomato Murukku | How to Make Tomato Chakli | Tomato Chakri Recipe |

 

Tomato Chakli Recipe | Tomato Murukku Recipe | How to Make Tomato Chakli | How to Make Tomato Murukku | How to Make Tomato Chakli | Tomato Chakri Recipe | Tomato Chakli Recipe Easy | Tomato Murukki Recipe Easy | Tomato Chakri Recipe Easy | Here's an easy and tasty tomato chakli recipe for you:

Ingredients:

2 cups rice flour

1/2 cup gram flour

2 medium ripe tomatoes

2–3 green chilies (optional for spice)

1-inch piece of ginger (optional)

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp sesame seeds

2 tbsp butter (room temperature)

Salt to taste

Water as needed

Oil for frying

Crispy & Tasty Tomato Chakli Recipe (Murukku)

Instructions:

To make the tomato puree:

Coarsely chop the tomatoes. Blend them with the green chilies and ginger (if using) until smooth. Strain if you want a finer puree.

Make the dough:

Combine the rice flour, gram flour, red chili powder, turmeric, cumin seeds, sesame seeds, and salt in a large bowl.

Add the butter and mix well to form a crumbly texture.

Add the tomato puree and mix. Add water as needed and knead into a soft, smooth, non-sticky dough.

Shaping the Chakli:

Grease a chakli/murukku press and use it to form star-shaped discs.

Fill with the dough.

Draw spirals (chakli) on a greased plate or parchment paper.

Frying the Chakli:

Heat oil in a deep pan over medium heat.

Gently drop the chakli into the hot oil.

Fry until crispy and golden brown, turning as needed.

Remove and drain on a paper towel.

Cool and store:

Let the chakli cool completely and then store in an airtight container.

Tips:

Adjust the chili powder and green chilies to your desired spice level.

If the dough feels sticky, add a little more rice flour.

The tomato flavor will be mild and spicy—perfect for tea-time snacks!

Enjoy your homemade tomato chakli!

Also Read:

Butter Chakli Recipe

Sabudana Chakli Recipe

Sabudana Batata Chakli Recipe

Moong Dal Chakli Recipe 

Palak Chakli Recipe

Classic Masala Chakli Recipe

Classic Masala Chakli Recipe | Masala Chakli Recipe | How to Make Masala Murukku | Pasi Murukku Recipe |

 

Classic Masala Chakli Recipe | Masala Chakli Recipe | How to Make Masala Murukku | Pasi Murukku Recipe |Here's a classic masala chakli (spicy murukku) recipe:

Ingredients:

2 cups rice flour

1/2 cup gram flour

2 tablespoons roasted gram dal flour (optional for extra crispiness)

2 teaspoons red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon sesame seeds

1/2 teaspoon carom seeds

1/4 teaspoon asafoetida

2 tablespoons butter (room temperature)

Salt to taste

Water as needed

Oil for frying

Classic Masala Chakli Recipe (Masala Murukku)

Instructions:

Make the dough:

In a large mixing bowl, combine the rice flour, gram flour, roasted gram dal flour (if using), red chili powder, turmeric, cumin seeds, sesame seeds, carom seeds, asafoetida, and salt. Mix well.

Add the butter and mix with your fingers until the dough becomes crumbly. Gradually add water and knead into a soft, smooth, and non-sticky dough.

Shaping the Chakli:

Grease a chakli/murukku press and use it to form star-shaped discs.

Fill the dough into the press.

On a greased plate or parchment paper, form a round shape (chakli).

Frying the Chakli:

Heat oil in a deep pan or kadai over medium heat.

Gently drop the prepared chakli into the hot oil.

Fry in batches, turning occasionally, until golden brown and crispy.

Remove and drain on a paper towel.

Cool and store:

Let them cool completely before storing in an airtight container.

Tips:

Don't overcrowd the frying pan.

Cover the dough with a damp cloth to prevent it from drying out.

Adjust the chili powder to your desired spice level.

Keeps fresh in an airtight container for up to 2 weeks.

Enjoy your crispy, spicy masala chakli!

Also Read:

Butter Chakli Recipe

Sabudana Chakli Recipe

Sabudana Batata Chakli Recipe

Moong Dal Chakli Recipe 

Palak Chakli Recipe

Tomato Chakli Recipe