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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.
For 4 servings
Prepare the Dough (10 minutes + 30 minutes resting)
Prepare the Sattu Filling (10 minutes)
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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.
This bihari recipe takes 90 minutes to prepare and yields 4 servings. At 769.41 calories per serving with 21.72g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch or appetizer.
Assemble the Kachoris (15 minutes)
Fry the Kachoris (25-30 minutes)
Serve
For a lower-calorie option, bake the kachoris in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. Brush them with a little oil before baking. You can also air-fry them.
Increase the amount of green chillies and red chilli powder, or add 1/2 teaspoon of garam masala to the sattu filling for extra warmth and spice.
For a sattvic or Jain-friendly version, simply omit the onion and garlic. You can add a pinch of asafoetida (hing) to the filling for a similar savory depth.
Replace up to half of the maida with whole wheat flour (atta) for a more fibrous and rustic kachori. Note that this will result in a denser texture.
The star ingredient, sattu (roasted gram flour), is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Sattu is packed with insoluble fiber, which aids digestion, helps prevent constipation, promotes gut health, and contributes to a feeling of fullness.
As a complex carbohydrate with a low glycemic index, sattu releases energy slowly, helping to maintain stable blood sugar levels and keeping you energized for longer periods.
A single Sattu Kachori contains approximately 230-240 calories, primarily from the flour, ghee, and the oil absorbed during deep-frying. The exact amount can vary based on size and the amount of oil absorbed.
Sattu Kachori is a deep-fried snack and is high in calories and fat, so it should be enjoyed in moderation. However, the sattu filling itself is very nutritious, offering high protein and fiber. To make it healthier, consider baking or air-frying instead of deep-frying.
Yes, you can substitute up to 50% of the all-purpose flour (maida) with whole wheat flour (atta). This will increase the fiber content but will result in a denser, less flaky kachori compared to the traditional version.
Store leftover kachoris in an airtight container at room temperature for up to 2 days. To restore their crispiness, reheat them in an oven or an air fryer at 160°C (320°F) for 5-7 minutes before serving.
This usually happens for two reasons: frying on high heat or not adding enough 'moyan' (fat) to the dough. Kachoris must be fried slowly on low to medium-low heat to cook through and become crisp. Ensure the ghee-to-flour ratio is correct for a flaky texture.