Sattu Ki Puri
Crisp deep-fried whole wheat puris stuffed with a spiced roasted gram flour filling, a festive Bihari breakfast served with potato curry.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Kadhai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 14 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 290 kcal
Instructions
- 1
Mix and knead whole wheat flour with a little salt, ajwain (carom seeds) and water into a firm dough. Rest for 15 minutes.
- 2
Mix sattu (roasted gram flour), chopped onion, green chillies, pickle masala, 1 tbsp mustard oil, salt and a splash of water until crumbly.
- 3
Divide the dough into small balls and flatten each. Fill with a portion of sattu filling and seal the edges tightly.
- 4
Roll each stuffed ball gently into a small round disc. Be careful not to let the filling burst out.
- 5
Heat oil in a kadhai (deep pan) until medium-hot. Deep fry the puris, pressing gently, until they puff and turn golden brown.
- 6
Drain the puris on paper towels. Serve immediately.
Chef's tips
Seal the dough tightly and roll gently so the filling does not leak. Keep oil medium-hot, not smoking, for even puffing.
Ingredient substitutions
- whole wheat flour → half wheat, half refined flour for softer puris
Storage
Best eaten fresh; can be kept for a few hours at room temperature.
Reheating
Reheat briefly in a hot oven to restore crispness; not recommended for freezing.
Common mistakes to avoid
- •Frying in oil that is too hot, which browns the puri before the inside cooks through.
Serving suggestions
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