Sattu ki Kachori Bihari Style | Khasta Sattu Kachori
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.
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
1. The dough of kachori should be a little softer than regular chapatti dough.
2. Close kachori carefully so that there will not be any holes left after adding the stuffing otherwise the stuffing will come out during frying.
3. Kachori should be a little thick.
4. 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.