Spicy Sattu Kachori with Tangy Pickle Filling

Chatpati Sattu Ki Kachori Recipe – Kachori Stuffed with Sattu and Pickle

Indulge in the savory goodness of Chatpati Sattu Ki Kachori, a flavorful traditional Rajasthani snack that is sure to tantalize your taste buds. These crispy, golden kachoris are stuffed with a spiced sattu (roasted gram flour) and pickle filling, making them an irresistible treat for any occasion, be it a festive celebration or an afternoon snack with a hot cup of tea.

Whether you’re preparing them for a family gathering or simply to satisfy your craving for something delicious, this recipe for Sattu Kachori is sure to be a hit. Follow the step-by-step guide to create these crispy delights at home and enjoy them with your favorite chutneys.

Ingredients

Preparation Time and Cooking Time

Step-by-Step Instructions

Step 1: Prepare the Sattu Filling

1. Combine the Sattu Mix: In a mixing bowl, add the roasted gram flour (sattu), salt, and ajwain (carom seeds). Stir well to ensure that the seasoning is evenly distributed.

2. Add Mustard Oil & Lemon Juice: Pour in the mustard oil and lemon juice. Using your hands, rub the mustard oil and lemon juice into the sattu flour. This process helps to enhance the flavor and ensures a crumbly texture for the filling.

3. Incorporate the Pickle: Next, add red chilli pickle to the mixture. Break down the chilli skin and stuffing with your fingers and rub it into the sattu flour. This adds an extra layer of tanginess and spiciness to the filling.

4. Mix in the Aromatics: Add the finely chopped garlic, ginger, green chillies, onion, and coriander leaves to the sattu mixture. Mix everything thoroughly to combine all the flavors. Set the filling aside while you prepare the dough.

Step 2: Make the Kachori Dough

1. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour (maida) and sooji (semolina). Stir them together to combine.

2. Add Oil: Drizzle in sunflower oil and rub it into the flour mixture using your fingertips. The oil should be evenly distributed, resulting in a sandy texture.

3. Knead the Dough: Gradually add water, a little at a time, and knead the mixture into a stiff dough. The dough should not be too soft, as it needs to hold its shape while being stuffed. Once the dough is ready, cover it with a damp cloth and let it rest while you heat the oil for frying.

Step 3: Assemble the Kachoris

1. Divide the Dough: Divide the dough into 30 equal portions. Roll each portion into a small ball.

2. Roll Out the Discs: Using a rolling pin, flatten each dough ball into a disc about 3-1/2 inches in diameter. Make sure the edges are slightly thinner than the center to ensure easy folding and sealing.

3. Stuff the Kachoris: Place a spoonful of the prepared achari sattu filling in the center of each disc. Be generous but avoid overfilling, as this can cause the kachoris to burst during frying.

4. Seal the Kachoris: Bring the edges of the dough together to encase the filling, pinching the top to seal the kachori. Twist the top slightly and press it down to create a neat, sealed ball. Repeat this process with all the dough balls. Keep the stuffed kachoris covered with a moist cloth to prevent them from drying out.

Step 4: Fry the Kachoris

1. Heat the Oil: In a deep frying pan, heat sufficient sunflower oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil—it should sizzle and rise to the surface gradually.

2. Fry the Kachoris: Gently slide the stuffed kachoris into the hot oil, a few at a time. Fry them on medium heat until they puff up and turn a rich golden-brown color, ensuring they cook evenly on all sides.

3. Drain the Kachoris: Once the kachoris are cooked through and crispy, remove them from the oil using a slotted spoon and transfer them onto a paper towel-lined plate to absorb excess oil.

Serving Suggestions

Serve these crispy and tangy Chatpati Sattu Kachoris with your favorite chutneys for a delightful snack. They pair perfectly with Dhaniya Pudina Chutney (Coriander-Mint Chutney) or Imli Chutney (Tamarind Chutney). Enjoy them with a cup of Adrak Chai (Ginger Tea) or as part of a festive platter during Holi with a glass of chilled Thandai.

Tips for Perfect Sattu Kachori

• Dough Consistency: Ensure the dough is stiff but pliable to avoid cracking while shaping the kachoris.
• Oil Temperature: Fry the kachoris on medium heat. If the oil is too hot, the kachoris will brown too quickly on the outside while remaining uncooked inside.
• Stuffing Variation: You can adjust the spiciness of the filling by using more or less pickle or green chillies, according to your preference.

Nutritional Information

Conclusion

The Chatpati Sattu Ki Kachori is an explosion of textures and flavors, with the crispy exterior complementing the spicy, tangy, and earthy sattu filling. It’s a popular Rajasthani street food that can be easily prepared at home and customized to suit your taste preferences. The combination of sattu with red chilli pickle, garlic, and ginger makes for a unique stuffing that’s both nutritious and packed with flavor. Whether served with chutneys or simply as is, these kachoris are guaranteed to bring a smile to your face with every bite!