Sattu, flour made from roasted gram, is an everyday food across Bihar, and Bihari families in other states look for it too. A small unit can roast gram grown in the Mokama and Barh tal and sell clean, well-packed sattu to shops and online buyers.
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This unit makes sattu, the flour of roasted chana (gram) that Bihar drinks in summer, stuffs into litti and mixes into parathas. You clean the gram, roast it evenly, remove the husk, grind it fine, sieve it and pack it. Later you can add a ready drink mix with salt, roasted cumin and dried mint.
Patna district grows its own gram. The Mokama and Barh tal, low fields that flood in the rains, is known across Bihar for chana and masoor (lentil) sown after the water drains. NABARD's credit plan for the district puts food and agro processing at ₹164.80 crore. Bihari families who have moved to Delhi, Mumbai and Punjab also buy sattu from home.
You need an FSSAI food licence, Udyam registration, GST, and pack labels that follow weights-and-measures rules. The hard part is taste and freshness. Under-roasted gram tastes raw, over-roasted gram turns bitter, and sattu that gets damp goes stale or gets insects. Many flour mills already sell sattu loose at low prices, so your packed sattu must taste clearly better to earn more.
Sell to kirana shops and sweet shops in Patna, to sattu drink sellers in summer, and online to Bihari buyers in other cities.
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