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.
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.
Soups, most popular ones are the tomato soup. You might also like the noodle-based tomato soup, thukpa.
Serve it hot as a dinner appetizer.
1.This recipe serves 1 person.
2.Dry roast 1 tbsp of jowar flour till aromatic.
3.In a grinder jar add 1 tbsp black sesame seeds (kala til), 4 black peppercorns (sabut kali mirch), and ¾ cup of water.
4.Make a smooth paste. Boil it.
5.Add the boiled water to roasted jowar flour.
6.Add salt to taste. Mix well. Chatang is a thick soup.
7.Serve hot. Bon appetit!
PREP TIME 0 minutes
COOK TIME 5 minutes
TOTAL TIME 5 minutes
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