These khasta sattu ki kachori bihari style is a healthy snack recipe from the Bihar state of India. This kachori is made with whole wheat flour, semolina, sattu, and a few spices. Enjoy this khasta sattu kachori with hari dhania pudina chutney and a hot cup of ginger tea.
What is Sattu?
Sattu is a powder form of roasted black chana. It is a popular food item in Bihar state and is used in the preparation of many dishes like sattu ka paratha, sattu ki kachori, sattu ke laddu, sattu ki panjiri, and famous sattu chaas which is a must-have during summers to beat the heat.
India has great diversity not only in language, weather, and climate but also in flavours and food. There is a difference in soil type, culture, climate, traditions, clothing style, occupation, and of course regional cuisine that depends on the availability of local spices, herbs, vegetables and fruits.
About Sattu ki Kachori Bihari Style
Kachoris are a famous traditional food from Rajasthan cuisine made with different stuffing either it is savoury or sweet. These khasta sattu ki kachoris are made in Bihari style using sattu stuffing.
It is a deep-fried street-style evening snack recipe prepared using an outer covering of whole wheat and suji dough and stuffing with sattu and spices. Rich in protein and fibre, it is a very satisfying meal recipe served mainly with green chutney or sweet dates chutney or tomato ketchup.
Although it is a fried recipe, even then, very healthy and delicious, as it absorbs very less oil during frying. It is high in protein and made without using refined flour(maida).
Do give a try this khasta sattu kachori recipe that you can also serve as an evening tea time snack, a party starter or during festival time to offer your guests.
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Khasta Sattu Kachori Recipe Ingredients
For making dough
Flour – use whole wheat flour and fine semolina to make dough for these flaky khasta kachoris which are healthier than all-purpose flour.
Refined oil– physically refined rice bran oil is used for moyan and deep- frying. It is not a fully refined oil and is treated with very less chemicals. If you want, you can use ghee for moyan to the dry flour which imparts a rich flavour.
Spices– salt, ajwain and kalonji improve taste and flavour and are good for digestion too.
For making stuffing
Sattu – market-bought sattu used for making stuffing. You can also prepare sattu at home by removing the skin of roasted black chana and then grind to form a powder.
Spices – whole spices like jeera and saunf are added along with green chilli, red chilli powder, ginger paste, coriander seeds powder, turmeric powder, and salt to enhance the flavour and give a spicy taste.
Lemon juice– gives a tangy flavour to the stuffing. You can also add amchoor(dry mango powder) if lemon juice is not available.
Health Benefits of Eating Sattu
- Sattu is a powder made from roasted Black chana or Bengal gram. It is high in protein, vitamins, minerals and fibre.
- It has cooling properties that’s why sattu chaas are very good for consumption in summer to beat the heat and keep you hydrated.
- Drinking sattu water empty stomach improves digestion and removes toxins from the body.
- Sattu has a low glycemic index and is the best food for people with diabetes.
How to Make Khasta Bihari Style Satti ki Kachori-Step by Step Preparation
How to make stuffing
1.In a pan, heat 2 tbsp oil, add cumin seeds, saunf seeds, and heeng. Once they start to crackle, add green chillies and sauté them for a few seconds.
2. Add sattu powder, salt, red chilli powder, turmeric powder, and coriander powder and mix nicely. Cook it for about a minute then switch off the flame.
3. Then squeeze half lemon and 2 tbsp water in it and mix well. Remove all the lumps and keep aside.
For making dough
1.In a big vessel take whole wheat flour, fine suji, salt, ajwain, kalonji and 5 tbsp oil. Mix well till it becomes like bread crumbs consistency.
2. Now add little water at a time and make a soft dough(slightly softer than chapatti dough)
3. Do not knead the dough much. Cover it with a cloth and put it aside for 5 minutes.
4. Now, make small or big size balls out of it as per the size you want to make your kachoris.
5. Take a ball, and spread it using your hands or with a rolling pin to make a 3-4 inch circle. Give it a shape of a little bowl and stuff around 1 tbsp stuffing in it. Close the ends nicely and slightly press them to form a ¼-inch thick circle.
6. Make all the kachori like this and keep them aside.
Deep frying of sattu kachoris
1.Meanwhile, heat oil in a pan on low flame. Once the oil is heated, drop 5-6 kachori or according to your pan size at a time.
2. Fry them for 12-15 minutes on a low to low medium flame or till their colour becomes golden from both sides.
3. Strain extra oil and transfer them to a plate. Serve warm or cooled as per your choice. You can also store them for up to 5-7 days in an air-tight container at room temperature.
Serving Suggestions
Enjoy khasta sattu kachori at breakfast or as an evening snack with spicy pickles or green chutney. You can also prepare them on special occasions or celebrations to serve them as a starter with green chutney or khajoor imli chutney.
Tips and Tricks
- The dough of kachori should be a little softer than regular chapatti dough.
- Close kachori carefully so that there will not be any holes left after adding the stuffing otherwise the stuffing will come out during frying.
- Kachori should be a little thick.
- In starting, deep fry them on a low flame and then after 5-7 minutes, increase the flame to low-medium for a crispy khasta texture of kachoris.
Recipe Card
Sattu ki Kachori Bihari Style | Khasta Sattu Kachori
Ingredients
For making dough
- 2 ¼ cup whole wheat flour
- 50 gm fine suji
- 5 tbsp oil
- ½ tsp ajwain
- ½ tsp salt
- ½ tsp kalonji
- 1 cup +2 tbsp water
For making stuffing
- 2 tbsp oil
- 1 tsp jeera
- 1 tsp saunf
- Pinch of heeng
- ½ tsp ginger paste
- 2 green chilli finely chopped
- ½ cup (60 gm) sattu
- 1 tsp salt
- 1 tsp coriander seeds powder
- ½ tsp red chilli
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- 1 lemon juice
- 2 tbsp water
- oil for frying
Instructions
How to make stuffing
- In a pan, heat 2 tbsp oil, add cumin seeds, saunf seeds, and heeng. Once they start to crackle, add green chillies and sauté them for a few seconds.
- Add sattu powder, salt, red chilli powder, turmeric powder, and coriander powder and mix nicely. Cook it for about a minute then switch off the flame.
- Then squeeze half lemon and 2 tbsp water in it and mix well. Remove all the lumps and keep aside.
For making dough
- In a big vessel take whole wheat flour, fine suji, salt, ajwain, kalonji and 5 tbsp oil. Mix well till it becomes like bread crumbs consistency.
- Now add little water at a time and make a soft dough(slightly softer than chapatti dough)
- Do not knead the dough much. Cover it with a cloth and put it aside for 5 minutes.
- Now, make small or big size balls out of it as per the size you want to make your kachoris.
- Take a ball, and spread it using your hands or with a rolling pin to make a 3-4 inch circle. Give it a shape of a little bowl and stuff around 1 tbsp stuffing in it. Close the ends nicely and slightly press them to form a ¼-inch thick circle.
- Make all the kachori like this and keep them aside.
Meanwhile, heat oil in a pan on low flame. Once the oil is heated, drop 5-6 kachori or according to your pan size at a time.
- Fry them for 12-15 minutes on a low to low medium flame or till their colour becomes golden from both sides.
- Strain extra oil and transfer them to a plate. Serve warm or cooled as per your choice. You can also store them for up to 5-7 days in an air-tight container at room temperature.
Video
Notes
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