Sattu Kachori | How to make Sattu Kachori

By Sudha Sridhar  |  11th Oct 2016  |  
5 from 1 review Rate It!
  • Sattu Kachori, How to make Sattu Kachori
Sattu Kachoriby Sudha Sridhar
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About Sattu Kachori Recipe

A mouth watering dish from Bihar, tasted it first at a friends's place and fell in love with it instantly.

Sattu Kachori, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sattu Kachori is just mouth-watering. This amazing recipe is provided by Sudha Sridhar. Be it kids or adults, no one can resist this delicious dish. How to make Sattu Kachori is a question which arises in people's mind quite often. So, this simple step by step Sattu Kachori recipe by Sudha Sridhar. Sattu Kachori can even be tried by beginners. A few secret ingredients in Sattu Kachori just makes it the way it is served in restaurants. Sattu Kachori can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sattu Kachori.

Sattu Kachori

Ingredients to make Sattu Kachori

  • Whole wheat flour ( Atta ) - 1 cup
  • Refined flour ( Maida ) - 1/2 cup
  • Refined oil ( for the dough ) - 2 tbsp
  • Sattu powder - 1/2 cup
  • Mango / Chilly pickle in mustard oil - 2 - 3 tsp
  • Mustard oil from the pickle - 1 tbsp
  • salt to taste
  • water to knead the dough
  • Refined oil for frying

How to make Sattu Kachori

  1. In a bowl mix the whole wheat flour, maida, salt and 2 tbsp refined oil.
  2. Add just enough water to knead to a firm dough. Cover and keep aside.
  3. In a bowl add sattu powder, salt, 2-3 tsps of mashed pickle and oil from the pickle. For authentic taste use mustard oil based pickles, home made ones are the best.
  4. Take a walnut sized ball of dough and fashion a cup out of it.
  5. Place 1 tsp of the sattu mix in it and close it.
  6. Roll it gently so as not to break the dough covering.
  7. Deep fry in hot oil on a low flame.
  8. Serve hot with pickle.

My Tip:

Although sattu powder is available in the market it can be made at home too. Take roasted bengal gram ( bhuna hua chana ) also known as chutney dal as it is used in coconut chutneys. Roast it lightly with half tsp of cumin seeds ( jeera ). Powder once cool and store in an airtight bottle. The same sattu filling can be used to make paranthas for those who want to avoid fried food.

Reviews for Sattu Kachori (1)

Evelyn Shilpa2 years ago

such lovely recipes dear

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