Sattu Atta, Stoneground

Roasted slowly, then stone-ground the way it has been done for generations — this sattu is nothing but Bengal gram, turned into a flour that fuels without fuss. The roasting is what separates sattu from plain besan: it is a cooked flour, which is why it can be mixed straight into cold water and drunk without further preparation, and why it has functioned as a working person's meal replacement across Bihar and eastern UP for generations. Nutritionally it holds up to the reputation, with substantial protein and fibre and a slow release that genuinely sustains. Naturally gluten-free by ingredient, though worth confirming facility cross-contact if that matters to you. Mix it into water with lemon, salt and cumin for the classic summer drink, sweeten it with jaggery, or fold it into parathas for something heartier. Stone-milling keeps it coarse and nutty rather than powdery. Two Brothers grows and processes on its own farms rather than sourcing through traders.