Sattu ki kachori a tasty delicacy from Bihar,or Rajasthan . If you looking for an authentic delicacy for breakfast or dinner then sattu ki kachori also known as makuni in Bihar would be a wonder full treat and would not dissapoint you even as a evening snack. They compliment well with pickle or potato curry. i made these very recently after i got the recipe from my mother.She is one of the best cooks i have known who shares a lot of lovely north Indian delicacies. So just try this out and make your family have a wonder full evening snack.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 mins
400 g Wheat flour
⅓ tsp Carrom seeds (ajwain)
2 tbsp Oil or ghee
½ tsp Asafoetida (hing)
Salt to taste
Water as per required
Oil or ghee to deep fry
For stuffing
150 g Sattu (roasted gram flour)
1 Medium onion finely chopped
1 tsp Garlic crushed
1 tsp Ginger crushed
1 tsp Green chili crushed
2 tbsp Coriander leaves chopped
1 tsp Pickle oil or mustard oil
Salt to taste
1 tbsp Lemon juice (optional)
1 Take a bowl add Ajwain, hing, salt, wheat flour and oil mix all the ingredients
2 Then add required amount of water to form a nice dough
3 Keep aside
4 Make the stuffing take a bowl add sattu, onion, garlic, ginger, green chili, salt, oil and all ingredients mentioned above
5 Mix well all the ingredients. It will be somewhat dry, add approximately 1 tbsp water to this mixture to make it little lumpy in our fist
6 Keep aside
7 Take dough and divided into small lemon size balls
8 Pick a blob of Kneaded atta and roll it into a sphere with your palm.Press and flatten and make a depression in it with your fingers
9 Place 1 table spoon of stuffing on it
10 and enclose it ,seal the edges completely so that stuffing does not come out
11 Flatten again approximately 2.5 inch diameter
12 Heat oil for deep fry to medium temperature
13 Drop kachori one by one
14 Deep fry till both side golden brown
15 Drain the excess the oil and put them in a plate with tissue paper
16 Now sattu kachori is ready
17 Serve it immediately with any chutnet
Ingredients 400 g Wheat flour
⅓ tsp Carrom seeds (ajwain)
2 tbsp Oil or ghee
½ tsp Asafoetida (hing)
Salt to taste
Water as per required
Oil or ghee to deep fry
For stuffing
150 g Sattu (roasted gram flour)
1 Medium onion finely chopped
1 tsp Garlic crushed
1 tsp Ginger crushed
1 tsp Green chili crushed
2 tbsp Coriander leaves chopped
1 tsp Pickle oil or mustard oil
Salt to taste
1 tbsp Lemon juice (optional)
Directions 1 Take a bowl add Ajwain, hing, salt, wheat flour and oil mix all the ingredients
2 Then add required amount of water to form a nice dough
3 Keep aside
4 Make the stuffing take a bowl add sattu, onion, garlic, ginger, green chili, salt, oil and all ingredients mentioned above
5 Mix well all the ingredients. It will be somewhat dry, add approximately 1 tbsp water to this mixture to make it little lumpy in our fist
6 Keep aside
7 Take dough and divided into small lemon size balls
8 Pick a blob of Kneaded atta and roll it into a sphere with your palm.Press and flatten and make a depression in it with your fingers
9 Place 1 table spoon of stuffing on it
10 and enclose it ,seal the edges completely so that stuffing does not come out
11 Flatten again approximately 2.5 inch diameter
12 Heat oil for deep fry to medium temperature
13 Drop kachori one by one
14 Deep fry till both side golden brown
15 Drain the excess the oil and put them in a plate with tissue paper
16 Now sattu kachori is ready
17 Serve it immediately with any chutnet
AuthorShweta KumariDifficultyBeginner
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