Sattu ki Kachori

Ingredients list for Sattu ki Kachori

• Dough
• 1 1/2 cups Refined flour (maida)
• 1/2 teaspoon Carom seeds (ajwain)
• to taste Salt
• 2 tablespoons Ghee
• Stuffing
• 1 cup Tata Sampann Jeera Sattu
• 2 tablespoons Ghee
• 2 teaspoons Fennel seeds (saunf)
• 1/4 teaspoon Asafoetida
• 2-3 Green chillies finely chopped
• 1 inch Ginger chopped
• 1 Medium onion chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 3/4 teaspoon Coriander powder
• 1/4 teaspoon Cumin powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 1/2 teaspoon Dried mango powder
• to apply + to deep fry Oil
• to serve Corinader-mint chutney
• to serve Beetroot sonth

Method

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.
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.
3. Add onion, mix and sauté till translucent. Add Jeera Sattu and mix till well combined.
4. Add red chilli powder, turmeric powder, coriander powder, cumin powder and salt, and mix well.
5. Add ½ cup water, mix well and cook for 1-2 minutes. Transfer into a bowl and let it cool down.
6. Heat sufficient oil in a kadai.
7. Divide the dough into equal portions, apply a little oil to each portion and shape them into a katori with your fingers.
8. Add coriander leaves and dried mango powder to the sattu mixture and mix well.
9. Stuff each dough katori with some sattu mixture, gather the edges together and pinch to seal.
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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
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.
12. Keep the kachoris on a serving plate and serve hot with coriander-mint chutney and beetroot sonth.