Sattu Puri or Chhatur Kochuri

Ingredients:

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  - 150 grams or less than 1 cup

Ghee/oil  - 1 1/2 tbsp

Heeng(asafoetida)  - 1 pinch

Jeera(cumin seeds) - 1/2 tsp

Dhaniya(coriander) powder - 1 tsp

Green chilli - 2 (finely chopped)

Ginger - 1 inch long piece(grated)

Red chilli powder-  1/4 tsp

Garam masala  - 1/4 tsp

Chaat masala  - 1/4 tsp

Salt - add to taste ( 1 tsp)

Oil - to fry kachoris

Method:

Filter flour in a utensil, put oil and salt in it and mix. With the help of warm water knead the flour. Cover the dough and keep aside for 15-20 minutes.  To prepare stuffing filter Sattu and keep in a utensil, heat Ghee in a pan and 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). 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 turnl light brown. Repeat this process with the remaining Kachoris.Serve hot with any types of pickle or raita although I served it with traditional Bengali sada alur torkari and onion raita.