Breakfast during weekends is should be different than other days breakfast. If there is something delicious set on the table, the holiday starts off on a better note. So lets prepare Sattu ki Kachori for breakfast this weekend.
Sattu ki Kachouri
 Sattu Ki Kachori is very easy to make and it is very delicious.
Sattu ki Kachori– stuffed with Sattu can be stored up to 4-5 days. If you want consume same day you can add onion also.
Preparation time- 20 min.
Cooking Time- 20min.
Serve- 4 person

For dough-


Wheat flour – 400 grams or 2 cup
Oil – 1 to 1 1/2 tbsp
Salt – add to taste (1 tsp)
For Stuffing-
Sattu  – 1 cup or 150 grams.
1- ½ tbspn mustered oil  
1 pinch Heeng (asafoetida)  
½  Jeera(cumin seeds)
1tspn Dhaniya(coriander) powder
2 Green chilli finely chopped
1 inch Ginger – grated
¼ tspn Red chilli powder
¼  Garam masala  
¼ Amchur(mango) powder or lemon juice
Salt – add to taste
1 tbspn coriander leaves finely chopped
Oil – for deep fry kachoris


Take a bowl , put wheat flour, oil and salt in it and mix properly. With the help of warm water knead the flour. Cover the dough and keep aside for 10-15 minutes.  To prepare stuffing  take Sattu and keep in a bowl, heat oil in a pan or kadhai  then add Heeng and Jeera in it.

Once Jeera is fried add green chilli and ginger.
Now put Sattu, Dhaniya powder and stir fry till color turns brown (Sattu fries instantly as it is already roasted).
In this roasted Sattu add red chilli powder, Garam masala, Amchur powder, salt, Green Dhaniya and mix well. The stuffing for Kachori is ready.
Pour oil in a pan and heat, from the Kachori’s dough break off a piece as big as a lemon. Expand it with your fingers, place 1 tsp of stuffing on it, wrap up the piece and close it.
 Keeping it on your palm press gently with the other hand and expand a little. Now place it on a board and roll it into a Kachori with a rolling pin like a small puri.
 Kachori should be thick. Make 4-5 Kachoris in this way, put them in hot oil and cook on a medium flame. Turn the Kachoris regularly and fry till they turn brown.
 Repeat this process with the remaining all  Kachouris.
Serve hot in breakfast with Tea.


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