Sattu Kachori with Dhania Chutney

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Serve the Sattu Kachoris hot with green chutney, tamarind chutney, or a simple tomato and onion salad (kachumber).