Look inside for the detailed recipe and video.Hing sattu ki kachori is a unique kachori stuffed with sattu (roasted gram flour) and some assorted Indian spices. The flavour of hing gives a distinct taste to the kachori. This recipe is made without any onion and garlic. Sattu and hing both ingredients are good for our gut.Sattu is a type of flour prepared by dry roasting grains or grams, most often barley or Bengal gram. It is considered a superfood and powerhouse of energy. It is also often referred to as a ‘poor man’s protein’ because it is an inexpensive nutrient source that is beneficial for your health–especially protein. Sattu is rich in iron, sodium, fibre, protein, magnesium, and it has a low glycemic index, making it one of the best foods for people with diabetes. It is an essential part of vegetarian cuisine as it can be an essential source of protein. Hing sattu ki kachori is very popular in Bengal and Bihar. It is generally served hot with aloo dum or potato curry and pickle.
Utensil and Tools
- Vinod Platinum Triply Stainless Steel Kadai
- Philips Induction Cook Top
- Borosil Glass Mixing Bowl
Ingredients
- 1 cup Wheat Flour (Aata)
- 1 cup All-purpose flour (Maida)
- 2 tbsp Oil
- 1½ tsp Salt
- 150 ml+¼ cup Water
- 1 cup Sattu (Roasted Gram Flour)
- ¼ tsp Ajwain (Carom Seeds)
- ¼ tsp Kalonji (Nigella seeds)
- ⅓ tsp Hing
- 2 tbsp Mustard Oil
- 2 tbsp Coriander Leaves
- 1 tsp Pickle Masala
- Oil For frying
Video
Instructions
- Firstly, prepare the dough for the kachori. Take a large mixing bowl, add 1 cup of wheat flour, all-purpose flour, oil and ½ teaspoon of salt.
- Use your fingers, stir the salt and oil into the flour. Mix it well, then add water gradually (a little at a time) to the flour and knead it to make a stiff dough. Apply 1 teaspoon of oil on the dough and coat it nicely (it prevents the dough from drying). Cover the dough with a damp cloth and keep it aside for 10 minutes.
- The next step is to prepare stuffing for the kachori. Take a large mixing bowl, add sattu, mustard oil, ajwain, kalonji, hing, pickle masala, salt and coriander leaves. Mix it well, then add ¼ cup of water and prepare the filling. Keep it aside.
- Knead the dough again for a minute and divide it into equal portions. Pinch a small lemon size dough. Roll and flatten it with your finger.
- Apply oil on the rolling pin and board. Roll the dough in a small circle of about 2 inches in diameter.
- Take a portion of sattu stuffing and place it in the centre. Next, pleat the sides of the paratha dough and bring them together in the centre.
- Press the stuffed kachori dough down and gently flatten it with your fingers. Roll it gently, applying very little pressure. Roll it to desired thickness.
- Heat oil in a kadhai on a high flame. Fry the kachori from both sides on a high flame. Transfer it to a tissue paper-lined plate to absorb the excess oil.
- Serve it hot with pickle and potato curry.
Nutrition
Serving: 15kachoriCalories: 122kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 248mgPotassium: 106mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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