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Sattu Kachori

Course Breakfast, Dinner
Cuisine Bihar
By Cook Method Deep Fried, Stovetop
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Srivalli

Ingredients

  • 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

For stuffing

  • 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

Instructions

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.
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