Try this sattu tart

Pushpesh Pant

We owe this one to our dear friend Chef Nishant Choubey, who hails from Jharkhand and is busy returning to his roots these days. This has given us an opportunity to witness first-hand the transformation of traditional dishes into eye-pleasing, but no less nutritious delicacies suitable for the contemporary palate. He recently stunned us, most pleasantly, by treating us to a sattu tart. Sattu, as all of us know, is ground parched gram staple food of the abjectly poor in eastern UP and Bihar. Those who are better off enjoy it occasionally as spice stuffing in Makhuni, a close cousin of shallow fried paratha.  Do try it. Amaltas is not always in bloom.

Sattu and flax seed tart with makhana cream

Ingredients 

• Sattu 200 gm 
• Unsalted butter 1 tbsp 
• Flax seed 20 gm 
• Cold water to knead
• Makhana 10 
• Cooking cream 50 ml 
• • Leeks 10 gm 
  • Celery 10 gm 
  • Onion 20 gm
  • Garlic 10 gm 
  • Olive oil 2 tsp 
  • Some grain sugar 
  • Amaltas flower to garnish

Method

Mix the sattu and flax seeds together. Rub in unsalted butter using your fingers. Add lemon juice and enough water to convert it into a dough. Let it rest for at least 45 minutes. Start rolling. Since this is a gluten-free recipe, it needs to be handled well or it might break. Use whole wheat or refined flour for dusting. Roll it into a tart shell and bake it in a pre-heated oven at 180 degree for 25 minutes. In the mean time, chop leeks, celery, onion and garlic. Take a skillet and add olive oil to it. Sauté the chopped vegetables and add cooking cream. Add the makhana and let it cook. Season with black pepper. Don’t add salt. Fill the baked tart shell with this. Dust some grain sugar on top. Garnish with amaltas flower. Serve!