How to make Sattu ki Kachori - SK Khazana -
Golden and crisp kachoris filled with a spicy and flavorful sattu mixture
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dough, Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sattu ki Kachori - SK Khazana checkout Mushroom And Spinach Calzone, Pesto Paneer Pizza, Stuffed Pizza, Dal Moth Samosa . You can also find more Snacks and Starters recipes like Fried Gnocchi Crispy Barbeque Chicken jain misal Not the Everyday Bruschetta
Sattu ki Kachori - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sattu ki Kachori - SK Khazana Recipe
Dough
Refined flour (maida) 1 1/2 cups
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Ghee 2 tablespoons
Stuffing
Sattu jeera 1 cup
Ghee 2 tablespoons
Fennel seeds (saunf) 2 teaspoons
Asafoetida 1/4 teaspoon
Green chillies finely chopped 2-3
Ginger chopped 1 inch
Oinion chopped 1 medium
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoons
Coriander powder 3/4 teaspoon
Cumin powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Dried mango powder 1/2 teaspoon
Oil for dipping + deep frying
Corinader-mint chutney to serve
Beetroot sonth to serve
Method
Step 1
To make the dough, take refined flour in a large bowl, add carom seeds, salt and mix well. Add ghee and rub till well combined. Add water little by little and knead into a semi-stiff dough. Cover with damp muslin cloth and set aside for 10-15 minutes.
Step 2
To make the stuffing, heat ghee in a non-stick pan, add fennel seeds, asafoetida, green chillies and ginger, mix well and sauté till fragrant.
Step 3
Add onion, mix and sauté till translucent. Add Jeera Sattu and mix till well combined.
Step 4
Add red chilli powder, turmeric powder, coriander powder, cumin powder and salt, and mix well.
Step 5
Add ½ cup water, mix well and cook for 1-2 minutes. Transfer into a bowl and let it cool down.
Step 6
Heat sufficient oil in a kadai.
Step 7
Divide the dough into equal portions, apply a little oil to each portion and shape them into a katori with your fingers.
Step 8
Add coriander leaves and dried mango powder to the sattu mixture and mix well.
Step 9
Stuff each dough katori with some sattu mixture, gather the edges together and pinch to seal. .
Step 10
Apply a little oil on each stuffed ball, spread slightly with your fingers keeping the edges thinner than the center and further roll into a slightly thick round kachori
Step 11
Slide the kachoris into medium hot oil, 2 at a time, and deep-fry till crisp and golden on all sides. Drain on absorbent paper.
Step 12
Keep the kachoris on a serving plate and serve hot with coriander-mint chutney and beetroot sonth.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
