Sattu ki Kachori

Ingredients

Dough

• 1½ cups refined flour
• ½ teaspoon carom seeds
• Salt to taste
• 2 tablespoons ghee
  Stuffing
• 2 tablespoons ghee
• 2 teaspoons fennel seeds
• ¼ teaspoon asafoetida (hing)
• 2-3 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 1 medium onion, finely chopped
• ¾ cup jeera sattu
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ¾ teaspoon coriander powder
• ¼ teaspoon cumin powder
• 2 tablespoons freshly chopped coriander leaves
• ½ teaspoon dried mango powder (amchur)
• Oil for dipping + deep frying
• Green chutney to serve
• Beetroot sonth to serve

Method

1. For the dough, add refined flour in a large bowl. Add carom seeds, salt and mix well.
2. Add ghee and rub till well combined. Add water little by little and knead to a semi-stiff dough. Cover with damp muslin cloth and set aside for 10-15 minutes.
3. For the stuffing, heat ghee in a non-stick pan. Add fennel seeds, asafoetida, green chillies and ginger. Sauté well.
4. Add onion and sauté till translucent. Add jeera sattu and mix till well combined.
5. Add red chilli powder, turmeric powder, coriander powder, cumin powder and salt. Mix well.
6. Add ½ cup water and mix well. Cook for 1-2 minutes. Take it off the heat and transfer into a bowl. Allow to cool.
7. Add chopped coriander and amchur in the prepared stuffing.
8. Divide the dough into equal portions and shape them into balls. Slightly dip them in oil, flatten them. Spread each and stuff with a portion of the prepared stuffing. Bring the edges to the centre and seal it.
9. Dip the stuffed dough in oil and roll them slightly to make kachoris.
10. Heat sufficient oil on medium heat in a kadai, drop the kachoris and deep fry till golden and crisp. Drain on an absorbent paper.
11. Serve hot with green chutney and beetroot sonth.