Sattu kachori is a deep-fried flatbread stuffed with tangy spiced Sattu so for those who don’t know about Sattu is roasted Bengal gram flour rich in proteins few years back it was referred as poor man’s protein but now it is the latest food which has gained popularity and recognized as a superfood easily available in any supermarket. so in my today’s recipe, kachori is stuffed with spicy and tangy Sattu can be prepared in batches and stored in an airtight jar for 3-4 days maximum 1 week to prepare crisp and fluffy kachori follow each step carefully
- 2 cup all purpose flour(maida)
- 2 cup oil /ghee
- ¼ tsp asafoetida(hing)
- salt as per your taste
- 100 gm Sattu
- ¼ tsp Hing(asafoetida)
- ½ tsp Red chili powder
- 1 tsp lemon juice
- 2 tbsp mustard oil
- salt as per your taste
- For kachori dough
- Take a deep bowl add 2 cups all-purpose flour (maida)
- Add ½ cup oil or ghee
- Add ¼tsp asafoetida(hing) ½tsp salt
- Mix all the ingredients well and rub the flour between your palms for few mins.
- the flour should have a breadcrumb- like texture so that when you make a ball it shouldn't break.
- pour water in parts mix and then knead the dough properly the dough should be stiff
- cover and keep it aside for 20-25 mins.
- Add sattu in a bowl
- Add 1 tbsp mustard oil
- Add ½tsp of red chili powder
- Add ¼tsp asafoetida(hing)
- A pinch of baking soda
- Add 1 tsp lemon juice
- Add all the ingredient and mix them well. if the Sattu looks dry then add 1/2 tsp more oil or sprinkle some water but if you want to store it for a week rhen don't add water.
Stuffing and making sattu kachori
- knead the dough for couple of min.and roll it in a log
- cut the dough in equal portions
- use a rolling pin to flatten the dough or it can be flattenn through your finger tip
- Add 1 tsp stuffing don't stuff too much or else the kachori may burst in oil
- Bring the edge together and make a ball remove excess dough
- Slightly press them using your both palms and flatten them thriugh rolling pins roll them slighly thick .
- Heat any cooking oil of your choice to check the temperature of the oil
- Add a small dough if the dough rises slowly in the oil then it is perfect for frying the kachori .
- Add one kachori and let it rest in the oil it should be puffed by itself if not then again check the temperature
- Fry the kachori in golden brown colour from both the sides
- If you want a crispy and flaky kachori then fry on low flame
- The kachori needs pateince don't be hurry-burry always keep an eye on kachoris while frying