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: 3 pieces
769cal
22gprotein
91gcarbs
35g
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)
A simple yet flavorful potato and tomato curry, perfect for a comforting weeknight meal. This North Indian staple is quick to make and pairs beautifully with hot puris or rotis. A true taste of home-style cooking.
Crispy, protein-packed Sattu Kachori with tangy aloo tamatar sabzi - comfort food with an energy boost!
This bihari dish is perfect for lunch or dinner. With 975.8399999999999 calories and 26.119999999999997g 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).
206cal
4gprotein
32gcarbs
8gfat
Ingredients
500 g Potatoes (about 4 medium, boiled, peeled, and roughly crumbled)
250 g Tomatoes (about 3 medium, pureed)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Then, add the hing and stir for a few seconds.
2
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
3
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to prevent the spices from burning.
4
Pour in the tomato puree and mix well. Increase the heat to medium and cook the masala, stirring occasionally, for about 6-8 minutes until it thickens and you see oil separating from the sides.
5
Add the crumbled boiled potatoes and salt. Gently mix to coat the potatoes with the masala. Sauté for 2 minutes, allowing the potatoes to absorb the flavors.
6
Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil. Once boiling, reduce the heat to low.
7
Cover the pan and let the curry simmer for 8-10 minutes. During this time, use the back of your spoon to gently mash a few potato chunks against the side of the pan. This will naturally thicken the gravy.
Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with fresh chopped coriander leaves. Let the sabzi rest for 5 minutes before serving to allow the flavors to meld.