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)
A vibrant and fresh green chutney made from coriander leaves, green chilies, and a hint of lemon. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, or sandwiches.
Crispy, protein-packed Sattu Kachori with tangy Dhania Chutney – a perfectly spiced, soul-satisfying treat!
This bihari dish is perfect for snack. With 704.84 calories and 18.82g 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).
23cal
1gprotein
4gcarbs
0gfat
Ingredients
100 g Coriander Leaves (one large bunch, with tender stems)
3 pcs Green Chili (adjust to your spice preference)
1 inch Ginger (peeled and roughly chopped)
3 cloves Garlic (peeled)
2 tbsp Roasted Gram Dal (also known as pottukadalai or dalia)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
3 tbsp Cold Water (as needed for grinding)
Instructions
1
Prepare the Coriander (3 minutes)
Thoroughly wash the coriander bunch under running water. For best results, soak it in a large bowl of water for a few minutes to allow any grit to settle at the bottom.
Drain the water and roughly chop the coriander leaves along with their tender stems, which are full of flavor.
2
Combine Ingredients in Blender (1 minute)
Place the chopped coriander, green chilies (stems removed), peeled ginger, garlic cloves, roasted gram dal, cumin seeds, salt, sugar (if using), and lemon juice into a high-speed blender or grinder jar.
3
Blend to a Smooth Paste (2 minutes)
Blend the ingredients on high speed, starting without any water. You may need to scrape down the sides of the jar once or twice.
Add 1 tablespoon of cold water at a time, only if necessary, to help the blades move and achieve a smooth, thick paste. Using cold water is crucial for preserving the chutney's vibrant green color.
4
Final Adjustments and Serving (1 minute)
Once smooth, taste the chutney and adjust the seasoning. Add more salt for savoriness, lemon juice for tang, or a small piece of green chili for more heat if desired. Blend for a few more seconds to incorporate.