Sattu Kachori

I explored the Bihar state during one of the blogging marathon sessions when Valli selected the bihari cuisine as one of the themes. I have been making litti chokha, sattu paratha ever since. I have to urge you to make these dishes to know the depth of flavors in the dish. Simply beyond words.

Ingredients
2 cups wheat flour
1 tbsp curd
2 tspn oil
1/2 cup water
1 tspn crushed ajwain
salt to taste
for stuffing
1 cup sattu flour (roasted chana / black horse gram flour)
1 onion finely chopped
1 tspn pickle or pickle masala
1 tspn dry mango powder
1 tspn lemon juice
1 tspn chilly powder
1 tspn crushed garlic
1 tspn coriander cumin powder
1 pinch garam masala
1/2 cup water
Method
1) Prepare the dough by mixing all ingredients, using little water at a time. Try to use as little water as possible
2) In another bowl, mix all the stuffing ingredients and mix it well. Add little water to make a paste 
3) The consistency of the stuffing should be slightly towards the dry side.
4) Now pinch out small balls of the dough and flatten them on the palm
5) Place a large bowl of stuffing in the centre and cover the fillings by pulling the dough around. Seal it well
6) Place them aside and repeat for the rest of the dough and filling.
7) In a deep pan, heat oil. Reduce the flame to low -medium
8) Now, start rolling out each kachori to the size of a puri.
9) Gently lift and place them in the hot oil.
10) Nudge it lightly in the centre using a slotted spatula to aid puffing 
11) Flip over when it is light golden in color
12) Remove and drain them on kitchen towel.

Serve hot

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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