Crispy, flaky pastries filled with a zesty, savory stuffing of roasted gram flour (sattu) and traditional Bihari spices. A beloved tea-time snack from Bihar that's bursting with unique flavors.
Prep30 min
Cook30 min
Servings4
Serving size: 1 serving
682cal
18gprotein
79gcarbs
33g
Ingredients
2 cup Maida (Also known as all-purpose flour)
4 tbsp Ghee (Melted, for 'moyan' (shortening))
1 tsp Carom Seeds (Also known as Ajwain)
0.75 tsp Salt (For the dough)
0.5 cup Water (Lukewarm, or as needed for kneading)
1.5 cup Roasted Gram Flour (Commonly known as Sattu)
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This bihari dish is perfect for lunch. With 1031.85 calories and 28.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Minced)
2 pcs Green Chilli (Finely chopped, adjust to taste)
1 tsp Nigella Seeds (Also known as Kalonji)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Lemon Juice (Freshly squeezed)
1 tbsp Mango Pickle Masala (Key for authentic Bihari flavor)
1 tbsp Mustard Oil (For the filling's pungent taste)
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine the maida, carom seeds, and 0.75 tsp of salt.
Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. When you press a portion in your fist, it should hold its shape.
Gradually add lukewarm water and knead for 5-7 minutes to form a semi-stiff, smooth dough. It should not be too soft or too hard.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for a flaky crust.
2
Prepare the Sattu Filling (10 minutes)
In a separate bowl, add the roasted gram flour (sattu).
To the sattu, add the finely chopped onion, grated ginger, minced garlic, green chillies, nigella seeds, and chopped coriander leaves.
Add the red chilli powder, 1 tsp of salt, mango pickle masala, mustard oil, and lemon juice.
Mix all the ingredients thoroughly. The mixture will be dry and crumbly. Sprinkle 1-2 tablespoons of water and mix again until it has a moist texture that binds together when pressed.
3
Assemble the Kachoris (15 minutes)
After the dough has rested, knead it gently for one minute.
Divide the dough into 12 equal-sized balls.
Take one ball and use your fingers to flatten it into a 3-inch disc, creating a small well in the center. Keep the edges thinner than the center.
Place about 1 to 1.5 tablespoons of the sattu filling in the center.
Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top to close it securely and remove any excess dough.
Gently flatten the stuffed ball with your palm or a rolling pin to form a 2.5 to 3-inch kachori. Be careful not to apply too much pressure, as the filling might ooze out.
4
Fry the Kachoris (25-30 minutes)
Heat oil in a kadai or deep pan over a low-medium flame. The oil should be just hot enough, not smoking. To test, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
Carefully slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
Fry on a consistent low to medium-low heat. Let them cook undisturbed for 4-5 minutes until they puff up and float to the top.
Flip them and continue to fry for another 5-7 minutes, turning occasionally, until both sides are golden brown and crisp.
This slow frying process is key to a perfectly cooked, flaky kachori. Each batch will take about 10-12 minutes.
Remove the fried kachoris with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5
Serve
Serve the Sattu Kachoris hot with green chutney, tamarind chutney, or a simple tomato and onion salad (kachumber).
196cal
4gprotein
30gcarbs
8gfat
Ingredients
500 g potatoes (about 4 medium, boiled, peeled, and cubed)
2 tbsp vegetable oil
1 tsp jeera
0.25 tsp hing
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
2 pcs tomatoes (medium, finely chopped or pureed)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1.5 tsp coriander powder
1 tsp salt
1 cup water (adjust for desired consistency)
0.5 tsp garam masala
0.5 tsp amchur powder (or 1 tbsp lemon juice)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
2
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
3
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
4
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
