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)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Crispy, spiced Sattu ki Kachori with cool, gut-friendly Dahi – a fiber-rich, protein-packed delight!
This bihari dish is perfect for breakfast. With 931.98 calories and 30.33g 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).
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
