Satori Recipe (Maharashtrian Mawa Flat Bread)
Satori is a traditional Maharashtrian delicacy often prepared during festivals, especially Diwali. This rich, flavorful flatbread is made with khoya (mawa) and features a delightful combination of textures and tastes. The soft, golden exterior envelops a sweet, aromatic filling, creating a perfect balance of indulgence and tradition. Its unique composition and the use of rich ingredients make Satori a festive favorite, offering a taste of Maharashtra’s rich culinary heritage.
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 2 cups |
| Poppy seeds | 1 tablespoon |
| Dry dates powder (Kharik pud) | 1 tablespoon |
| Caster sugar | 1 cup |
| Ghee | 1/2 cup |
| Milk | As needed (to make the filling moist) |
For the Cover:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Sooji (Semolina/Rava) | 1/2 cup |
| Gram flour (Besan) | 2 tablespoons |
| Ghee (heated) | 2 tablespoons |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 Satoris (approximately)
Instructions
-
Prepare the Dough:
- Begin by preparing the dough for the outer cover. In a large bowl, combine the all-purpose flour (maida), semolina (sooji), and gram flour (besan). Add a pinch of salt if desired.
- Gradually add warm water and knead the mixture into a soft dough. If needed, incorporate some ghee into the dough for a richer texture.
- Once kneaded, cover the dough with a damp cloth and let it rest for about 30 minutes.
-
-
Make the Filling:
- While the dough is resting, you can prepare the stuffing. Heat a shallow pan and add the ghee. Fry the khoya (mawa) in the ghee, stirring constantly, for 5 to 8 minutes until it begins to release ghee from the sides.
- Be sure to stir continuously to prevent the khoya from burning. Once it has cooked properly, set it aside to cool.
- In the same pan, add more ghee and lightly fry the poppy seeds and dry dates powder (kharik pud) separately. Set them aside to cool.
- Once cooled, grind the poppy seeds into a fine powder using a grinder.
- In a large mixing bowl, combine the cooked khoya, powdered poppy seeds, dry dates powder, and caster sugar. Stir well to create a smooth, homogenous mixture.
- If the filling feels too dry, add milk (approximately 2-4 tablespoons) to achieve a moist consistency.
-
Assemble the Satori:
- Take a small portion of the dough and roll it into a small ball. Flatten it gently into a round shape, similar to a small puri.
- Place a spoonful of the prepared filling in the center of the dough circle. Fold the edges over the filling, creating a stuffed pocket, similar to how a stuffed paratha or puranpoli is made.
- Using a rolling pin, roll the stuffed dough ball into a thick, round chapati, about 1-inch in thickness and 5 inches in diameter.
-
Cook the Satori:
- Heat a tava or griddle on medium flame and add a generous amount of ghee.
- Carefully place the rolled-out Satori on the griddle and fry it on both sides until golden brown and slightly puffed up. Ensure that the Satori is cooked thoroughly, allowing it to puff and form a crisp, golden crust.
- Repeat this process for the remaining dough and filling.
-
Cool and Serve:
- Once cooked, place the Satoris on a kitchen towel to absorb excess ghee and allow them to cool slightly.
- These delicious flatbreads can be stored in an airtight container for up to 7 to 10 days, making them a perfect make-ahead treat for your festive celebrations.
Allergen Information:
- Gluten: This recipe contains all-purpose flour (maida) and gram flour (besan), which are gluten-containing ingredients. It is not suitable for those with gluten allergies or sensitivities.
- Dairy: The filling contains khoya (mawa) and ghee, which are dairy products. This recipe is not suitable for those following a dairy-free or vegan diet.
- Nuts: This recipe does not contain nuts, but some variants may include nut-based ingredients, depending on the region.
Dietary Preferences:
- Vegetarian: Satori is a vegetarian recipe, making it suitable for those following a plant-based diet.
- Festive and Traditional: This sweet flatbread is perfect for celebratory occasions such as Diwali, where it can be served as a special dessert or snack during the festive meals.
Tips and Advice:
- Khoya (Mawa): Make sure to use fresh khoya for the best flavor. You can substitute store-bought khoya with homemade khoya if preferred.
- Stuffing Moisture: Adjust the amount of milk in the filling as needed. If the stuffing feels too dry, add milk in small increments until the mixture reaches a smooth, moist consistency.
- Rolling the Dough: Take care when rolling out the stuffed dough to ensure the filling does not spill out. Gently press down to avoid the dough tearing.
- Ghee Usage: Ghee plays a crucial role in both the flavor and texture of this recipe. Use high-quality ghee for an enhanced taste.
Conclusion:
Satori is a delectable Maharashtrian sweet flatbread that perfectly captures the essence of Indian festivals. The combination of rich khoya, aromatic poppy seeds, and the sweetness of dry dates powder creates a truly unique flavor profile that is both comforting and indulgent. Whether you are preparing it for Diwali or any special occasion, Satori makes for an irresistible treat that will surely impress your family and friends. Pair it with other traditional festive dishes and enjoy the rich culinary traditions of Maharashtra with every bite!
