We are entering into the BM#66 with the first week being on Regional Cuisine. I gave an option for all to select whichever country they wanted to. I, in fact, had some middle east cuisine in mind. Later came back to the Indian States.I was so well prepared whole of June that I actually scheduled everything ahead and didn't cook much over the weekend as something or the other came up. I was planning on making the July dishes. However, as it happened nothing got cooked and here I am with all cooking the same day. This forced me to think if I should just pick up Tamil Nadu or Andhra as I know it will easy to manage.
Somehow I just couldn't get myself to do it. In the last moment, I had a brainwave and decided to check out what my fellow buddies had dished out during our Mega Regional Cuisine. Since Bihari was the first one I landed, I decided to check out these dishes.
I remembered how my Sattu Paratha had turned out and decided on this Sattu Kachori. I remembered my friend telling me that they do vary the stuffing as per their choice, so I changed some on the list. I had planned for a mini Bihari Thali for Sunday lunch and yes cooked all dishes for lunch. I am very unhappy with the number of dishes I cooked, this can't be termed a mini thali as well.
Still, I had other items like our Rasam and Curds included and the meal did end up being very heavy.
- Cooking Oil for Deep frying
For the outer Layer
- 2 cups Wheat flour
- 1 tbsp Curds
- 2 tsp Cooking Oil
- 2 cups Water
- 1 tsp Ajwain crushed
- Salt to taste
- 1 cup Sattu flour Powdered Fried Gram / Powdered Pottukadalai
- 1 tsp Pickle Masala
- 1 tsp Red Chilli powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala
- Salt to taste if required
- A pinch Turmeric powder
For the dough
- In a wide bowl, take all the ingredients required for the outer layer and knead to a stiff dough. Pinch out small balls and roll well.
For the Stuffing
- Mix the ingredients for the stuffing and if required add water to make a paste. I left it as a powder.
How to stuff and fry
- Flatten the balls on the sides, let the centre be thick. Now place a spoonful of stuffing in the centre and seal well, making sure the stuffing is tightly enclosed.
- Dust with flour and gently roll out into 4 to 5-inch diameter. Repeat with all the balls and stuffing till you are done.
- Heat a Kadai with oil for deep frying.
- When the oil is hot, gently slide the rolled out pooris and cook on both sides. Ensure the pooris are slightly crispy and puffed up
- Remove with a slotted spatula to a kitchen towel.
- Serve hot with Ghugni.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM