Sattu kachori

 am not sure how many of you know about Sattu or have tasted it. It is a flour made of roasted grams or chana. Mainly popular in Bihar and UP regions of India. It is often considered as a very low budget and nutritious meal full of fiber and protein. It is a favorite and staple at almost all bihari homes. It is something I grew up eating. Litti is synonymous with Bihari cuisine and sattu is the main ingredient. It is used in different preparations such as parathas, kachori, litti, a kind of drink where sattu is mixed with with salt and sugar and lemon and cumin powder (which every bihari farmer starts his day with). Even sattu sweets are made by mixing it with sugar or jaggery and ghee .

For today, I am giving the recipe for sattu kachori, again my mom's recipe. The best thing about these kachoris other than the deep fried crispy outer shell ;- ) is the yummy tickling sattu filling with spicy pickle oil, tangy lemon, lots of onion and garlic, carom and nigella seeds.. yum. She often used to make it for breakfast with some kala chana or aloo ki sabji and it tasted fab. Here in the US I am yet to find sattu in a store (or even online!) so I always bring it from India and freeze it for a longer shelf life. If you are able to find it somewhere, you gotta try it.. it tastes awesome!

Ingredients:
For the filling
Sattu ..................................... 1 1/2 cups
Onion .................................... 1 small finely chopped
Green chilly ............................ 2-3 finely chopped
Garlic .................................... 4-5 fat cloves
Ginger ................................... 1'' finely chopped
Carom and nigella seeds .............. 1 tsp

Cilantro leaves ......................... 2 tsp chopped fine
Lemon juice ............................ 2 tbsp or to taste
Salt ...................................... to taste
Pickle oil or mustard oil............... 2 tbsp
For the outer cover:
Atta or whole wheat flour ..................... 1 1/2 cup
Maida ............................................. 1/2 cup
Baking soda ...................................... 2 pinches
Salt ............................................... 1/2 tsp
Oil ................................................ 2 tbsp
Water for kneading
Carom and nigella seeds ...................... 1 tsp
Oil for deep frying

 Method:
1. First make the filling by mixing all the filling ingredients, add few tsps of water or oil if it appears too powdery to make it manageable.
2. For the kachori atta, mix both flours in a medium bowl, add salt, carom and nigella seeds and baking soda. Mix well. Add oil and desired amount of water to make a firm dough (a little stiffer than chapati dough). Knead well for 3-4 minutes.. cover and keep aside to rest for half an hour.

3. Make a small ball from the dough, flatten into a 3" diameter circle, place about 1.5 tblsp of the sattu filling in the center, bring the edges up and cover and seal. Remove the extra dough that may crown on top.

4. Flatten the stuffed dough between you palms to make a 2" circle. Keep aside covered. Repeat with the remaining dough.

5. Heat oil in a kadahi or deep frying pan. Drop in 3-4 kachoris. It should rise up slowly (see notes)

6. Cook till they get golden brown in color from all sides flipping once or twice.7. Drain on a paper towel and serve hot with any sabji or achaar and chutney. ENJOY!
Notes:
1. The oil should be at a heat when you drop some dough it should come up slowly, if it comes up too fast the oil is too hot and kachori will not be crisp, if it doesn't come up then the oil is too cold.

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