Sattu (roasted gram flour) ki Kachori

Servings: 2-3
Preparing of stuffing time: 10 minutes.
Preparing of dough time: 3-4 minutes.
Preparing raw Kachori: 1 minute (each)
Frying time: 4-5 minutes(each batch)..
Total time: 20 minutes.

“Sattu (roasted gram flour) ki Kachori” is a traditional North Indian delicacy, especially popular in Bihar, Jharkhand, and parts of Uttar Pradesh. It is a deep-fried stuffed bread made with a flavourful filling of roasted gram flour (sattu) mixed with spices and herbs. The outer layer is crisp and golden, while the inside bursts with taste that makes it both wholesome and satisfying.

Known as a festive and celebratory dish, sattu ki kachori is often served during family gatherings and festivals along with tangy chutneys or spicy potato curry. The high protein and fiber content of sattu makes it not only delicious but also nutritious and filling, keeping one energised for long hours.

Sattu ki kachori represents the rich culinary heritage of Bihar and is cherished by food lovers across India.

Make this amazingly tempting recipe and pamper your taste bud. Here I used Dabur Hajmola.

Ingredient:

For stuffing:

Sattu: 1 cup
Onion: 2 no. (Medium size)
Green chilli: 5-6 no.
Ginger: 2” piece
Garlic: 5-6 flakes
Coriander leaf: 2 tablespoon (chopped)
Mustard oil: 1 tablespoon
Salt: 1 teaspoon
Ajwain: 1/4 teaspoon
Onion seed: 1/4 teaspoon
Black pepper: 1 tablespoon
Fennel seed: 1 teaspoon
Hajmola: 4-5 tablets (optional)
Lemon: 1 no.

For dough (outer layer):

Maida (refined flour):500 gm
Ghee/Oil: 125-150 ml
Ajwain (thymol seed):1 teaspoon
Kalonji (onion seed): 1 teaspoon
Oil: for deep frying

Preparation:

For stuffing:

Chop onion, ginger, garlic, green chilli and coriander into small pieces.
Grind hajmola.
Take a mixing bowl; put all stuffing ingredients in it, Mix well, if required add small amount of water.
Now stuffing is ready, keep aside.

For making dough:

Take a wide vessel, Pour Maida, salt, Ajwain, Kalongi and ghee, mix well by rubbing between palm.
Mix well and prepare hard dough with the help of water, Keep aside for half an hour. You can make dough into food processor too.

For making kachori:

Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 teaspoon stuffing in the centre. As shown in photo.
Pull the edge of dough to wrap the sattu (stuffing) repeat with the rest, Make it round in shape.

Method:

Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it should come up slowly, Deep fry the kachori on medium low heat, After they start to puff slowly turn over, Fry till it becomes golden brown.
Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Now, mouth watering kachori is ready to eat with Green Chutney and Sauth (Tamarind chutney), to be followed by masala tea/ coffee.