bihariMediumvegetariannut free

Sattu Kachori

Name: Sattu Kachori
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: bihari
Ingredients: 2 cup all-purpose flour (for the outer dough); 2 tbsp ghee (for moyan in the dough); 0.5 tsp salt (divided between dough and filling); 0.75 cup water (add as needed for a firm dough); 1 cup sattu (roasted gram flour); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 tbsp cilantro (finely chopped); 0.5 tsp carom seeds; 0.5 tsp cumin seeds (lightly crushed); 1 pinch nigella seeds; 1 tsp pickle masala (from Indian mango pickle); 1 tbsp mustard oil (for the filling); 1 tbsp lemon juice; 2 cup oil for frying (deep fry and drain well)

RATING

4.4/5(78)

TASTE SCORE

8/10

Crisp, flaky kachoris filled with a spiced sattu mixture that tastes nutty, tangy, and gently hot. This Bihar favorite makes a satisfying snack with chutney, pickle, or a hot cup of chai.

PREP

30m

COOK

25m

SERVES

1 PIECE

282 cal

SERVINGS

METHOD · 6 STEPS

knead · ~20 min
Knead the dough.
1.Add all-purpose flour, ghee, carom seeds, nigella seeds, and 1 pinch salt to a bowl.
2.Rub the ghee into the flour until the mixture feels sandy and holds shape when pressed.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and let it rest for 20 minutes.
TIPA firm dough helps the kachori hold the filling and stay flaky while frying.
mix · ~5 min
Make the sattu filling.
1.Add sattu, onion, green chili, ginger, cilantro, cumin seeds, pickle masala, mustard oil, lemon juice, and the remaining salt to a bowl.
2.Mix well with your fingers so the oil coats the sattu evenly.
3.Sprinkle in 2 tbsp water only if needed to bring the filling together.
4.Keep the filling crumbly and moist, not wet.
TIPIf the filling is too wet, it will tear the dough and leak into the oil.
assemble · ~10 min
Shape the kachoris.
1.Divide the dough into 8 equal balls.
2.Flatten one ball into a small disc and keep the center slightly thicker than the edges.
3.Place 1 to 2 tbsp filling in the center, gather the edges, and seal well.
4.Gently flatten into a thick round without letting the filling come out.
TIPPress lightly while shaping so the crust does not crack.
rest · ~10 min
Rest the shaped kachoris for 10 minutes.
fry · ~15 min
Fry the kachoris on low heat.
1.Heat oil for frying in a deep kadai over low to medium-low heat.
2.Slide in 3 to 4 kachoris at a time once the oil is moderately warm, not smoking hot.
3.Fry slowly, turning often, until the kachoris puff up and turn evenly golden brown.
4.Lift out and drain well before frying the next batch.
TIPLow heat is the key to crisp, flaky kachoris; hot oil will brown them too fast and leave the inside doughy.
serve
Serve the sattu kachori hot or warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee thoroughly into the flour before adding water; that sandy texture is what gives the crust its khasta bite.
2
Keep the sattu filling just moist enough to clump when pressed; a wet filling will burst through the dough while frying.
3
Finely chop the onion and green chili so the filling packs evenly and doesn't create weak spots in the kachori.
4
Seal the stuffed dough tightly and pinch off any excess top dough to avoid a thick knot in the center.
5
Resting the shaped kachoris for 10 minutes helps the dough relax, so they puff and fry more evenly.
6
Start frying in moderately warm oil, not hot oil; the slow fry is what cooks the shell through and keeps it flaky.
7
If a kachori cracks while shaping, patch it with a tiny bit of dough before frying to prevent filling from leaking into the oil.