A crispy, flaky, and flavorful Bihari-style kachori stuffed with a spicy roasted gram flour (sattu) filling. Perfect for breakfast or evening snack with chutney or curd! If you want to Sattu Kachori Recipe in hindi to visit our website hubrecipes.

???? Ingredients

For the Dough:

• 2 cups all-purpose flour (maida) or use 1 cup maida + 1 cup whole wheat flour

• 2 tbsp oil or ghee

• Salt to taste

• Water as needed (for kneading)

For the Filling:

• 1 cup sattu (roasted chana flour)

• 1–2 green chilies, finely chopped

• 1 tsp ginger, grated

• 2 tbsp finely chopped coriander leaves

• 1 tsp ajwain (carom seeds)

• 1 tsp mango pickle masala (optional but authentic)

• 1–2 tsp lemon juice

• 1 tbsp mustard oil (or any oil)

• Salt to taste

• Water (1–2 tbsp) to bind the mixture

For Frying:

• Oil for deep frying

???? Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, add flour, salt, and oil/ghee.

2. Mix to make a crumbly texture, then add water gradually and knead into a smooth, firm dough.

3. Cover and rest for 20–30 minutes.

Step 2: Make the Sattu Filling

1. In a bowl, combine sattu, green chilies, ginger, coriander, ajwain, mustard oil, lemon juice, and salt.

2. Add 1–2 tablespoons of water just enough to bind the filling slightly.

3. Taste and adjust salt/spice/lemon as desired.

Step 3: Assemble the Kachoris

1. Divide the dough into small balls.

2. Flatten one ball, place a spoonful of sattu filling in the center.

3. Carefully bring edges together to seal and gently flatten into discs.

4. Ensure there are no cracks to prevent oil seepage.

Step 4: Fry the Kachoris

1. Heat oil in a kadhai on medium flame.

2. Slide in a few kachoris and fry on medium-low heat until golden and crisp on both sides.

3. Remove and drain on a paper towel.

✅ Serving Suggestions

• Serve hot with tamarind chutney, mint chutney, or curd (dahi).

• Goes great with aloo ki sabzi for a complete meal.

???? Tips

• Mustard oil gives authentic flavor but can be substituted with regular oil.

• Don’t overfill or underfill the kachoris to avoid bursting or flat taste.

• Always fry on medium flame for even cooking.