chatang Recipe

Chatang Recipe | Recipes from Tripura

What is Chatang?

Chatang is a millet soup, from Beijing cuisine and Tianjin cuisine, also popular in eastern states of India, specially Tripura. It is flavoured with sesame seeds and peppercorns. Jowar flour is used to make chatang recipe. Jowar flour is roasted slightly and boiled water is added to complete the soup. It is a gluten free soup recipe and can be served as a starter. I couldn’t find any vegetarian breakfast recipe from this state, which can be prepared in my kitchen with the available ingredients, therefore I have put this soup in the breakfast category for my breakfast recipes from different states of India collection.

Let’s talk about the ingredients for Chatang Recipe:

Soups are generally vegetables based. Flour based soups are rare. This is an interesting and quick soup recipe. Following is all you need to make Chatang:

Jowar Flour: The flour is roasted and combined with the flavorsome boiling water.

Peppercorns: The authentic recipe calls for Sichuan peppercorns. I have used black peppercorns instead.

Black Sesame Seeds: Kala til is used to flavor the soup.

Similar recipes on the blog:

Soups, most popular ones are the tomato soup. You might also like the noodle-based tomato soup, thukpa.

How to serve Chatang?

Serve it hot as a dinner appetizer.

Sending
User Review
0 (0 votes)

How to make Chatang?

1.This recipe serves 1 person.

chatang Recipe

2.Dry roast 1 tbsp of jowar flour till aromatic.

chatang Recipe

3.In a grinder jar add 1 tbsp black sesame seeds (kala til), 4 black peppercorns (sabut kali mirch), and ¾ cup of water.

chatang Recipe

4.Make a smooth paste. Boil it.

chatang Recipe

5.Add the boiled water to roasted jowar flour.

chatang Recipe

6.Add salt to taste. Mix well. Chatang is a thick soup.

chatang Recipe

7.Serve hot. Bon appetit!

chatang Recipe

Tried this recipe?

Please rate us and share your valuable feedback

About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Let’s Connect

Recipe Videos

Latest Recipes

Trending Recipes