KitchgrowKitchen growth, made calmer
Start planning free
Indian

Bihari Roasted Gram Shorba

Roasted gram shorba thickens a Bihari broth with roasted gram flour, finished with cumin and black salt.

Published and reviewed by Kitchgrow on 7 September 2026Updated

Jump to recipe ↓
Bihari Roasted Gram Shorba

10 mintotal

Prep 10 min

Serves
2
Difficulty
Easy
Spice
Medium
Add to your week

Ingredients

Quantities are for 2 servings.

Ten minutes and no cooking at all — sattu is already roasted, which is what makes this an instant shorba.

Method

  1. In a large mixing bowl, add the roasted gram flour (sattu).

  2. Gradually add a small splash of the water and whisk vigorously to form a thick, lump-free paste.

  3. Pour in the remaining water and whisk again to create a smooth, thin broth.

  4. Add the roasted cumin powder, black salt, regular salt, finely minced green chilli, and chopped mint leaves. Stir well.

  5. Squeeze in the fresh lemon juice just before serving and give it a final mix.

  6. This 'shorba' is traditionally served cold or at room temperature, as a quick savoury soup.

How to tell it's done

A rustic, light beige, watery broth carrying the earthy essence of roasted gram with sharp, tangy, and minty notes.

Nutrition

Per serving, from 2 servings.

52kcal

Where the calories come from

  • Protein2.9 g22%
  • Carbohydrate8.2 g61%
  • Fat1 g17%
Saturated fat
0.1 g
Fibre
1.5 g
Sodium
1180 mg
Potassium
140 mg
Calcium
48 mg
Iron
1.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not cook or heat this soup. Heating sattu alters its properties; it is best enjoyed in its raw, roasted form mixed with water.

What to serve it with

Pour into tall glasses or deep soup bowls. Perfect as an instant energy-boosting appetizer after a long day in the heat.

Common mistakes

The shorba is full of lumps.
Make a thick paste with a splash of water first and whisk it smooth before the rest goes in. Sattu tipped into a jug of water clumps instantly and never disperses.

Substitutions

  • Coriander leaves can replace the mint, or join it, for a different finish.
  • Chilled water and a handful of ice turn this into the summer version, closer to sattu sharbat.

Storing and reheating

Mix fresh. It separates within an hour and the sattu settles into a sludge at the bottom; a hard whisk brings it back once, but the lemon and mint dull quickly.