Patna Sattu Mill
Run by Mahesh Prasad · 2nd generation
"Sattu is Bihar's protein. We roast Bengal gram on the chulha — same way my father did — that's the entire secret.
Their Story
Patna Sattu Mill has been roasting and grinding pure chana sattu since 1978 in the Naya Tola area of Patna. The family uses two traditional stone grinders that haven’t been replaced — only re-cut — for 40 years. They produce only 80kg/week to maintain freshness. Sattu from their mill is used by tiffin-services across Patna and now ships pan-India through TasteLokal.
How They Make It
Raw Bengal gram (chana) is winnowed and stone-roasted in a slow-fire bhad for 18-20 minutes until the nutty aroma rises. After cooling, it's hand-pounded then stone-ground (not steel-ground) to keep the flour cool and avoid oil release. Roasting on a chulha gives the smoky depth that gas-roasted commercial sattu can never replicate. We grind only what's needed for that week's orders — sattu loses freshness within 30 days of grinding.