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)
This classic Bengali street food is a hearty, spiced curry made from dried yellow peas. It's a comforting, protein-packed dish, often enjoyed as a snack or a light meal, garnished with fresh onion and lime.
Crispy Sattu Kachori with tangy, fiber-rich Ghugni – an energy-giving, soul-satisfying comfort food!
This bihari dish is perfect for lunch. With 1181.98 calories and 42.43g 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
413cal
21gprotein
60gcarbs
12gfat
Ingredients
1.5 cup Dried Yellow Peas (Soaked overnight and drained)
1 large Onion (Finely chopped)
2 medium Tomatoes (Pureed)
3 tbsp Mustard Oil
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chilies (Slit lengthwise)
1 pcs Bay Leaf
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
0.75 tsp Turmeric Powder (Divided into 1/4 tsp and 1/2 tsp)
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
4 cup Water (For pressure cooking)
3 tbsp Cilantro (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.
2
Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.
3
While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.
4
Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.
5
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
6
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
7
Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.
Add the dry spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
9
Pour the cooked peas along with their cooking liquid into the pan with the masala. Add the remaining 1 tsp of salt and the optional sugar. Stir everything together.
10
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the ghugni simmer for 8-10 minutes for the flavors to meld. Use the back of your ladle to gently mash some of the peas against the side of the pan to naturally thicken the gravy.
11
Finally, stir in the garam masala powder. Cook for one more minute, then turn off the heat.
12
Ladle the hot ghugni into serving bowls. Garnish generously with chopped raw onion and fresh cilantro. Serve with lemon wedges on the side for squeezing over.
