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Sunday, 31 May 2009

Sattu ki Puri ( Chatur Kachouri)

Sattu (gram flour), Flour, Refined oil, Salt, Sugar, Ajwain, Asafoetida (hing), Ginger-green chilly paste.

  • Knead the flour with Hing, salt, ajwain and refined oil to make a soft dough. Cover the dough with a soft, wet, cloth and keep aside.
  • Knead the sattu with salt, sugar, hing, and ginger-green chilly paste along with water and then make it into small balls .
  • Make small balls from the flour and stuff each of them with sattu balls. Roll it lightly and deep fry in refined oil.
  • Serve hot with Alur dom with curry leaves.


sayantani said...

superb recipe. can we also add a little bit of pickle to the sattu filling to make it tastier? sounds yummy!

indira mukerjee (ইন্দিরা মুখার্জি) said...

thanks Sayantani for visiting my kitchen ! your idea of adding pickle is good...try it out ...

Aarush said...

Thanks a lot for sharing this recipe. I was just thinking to call up my mom to note it down but your contribution has cut down my ISD call charges.. lol
Could you pls share how to make Muri Ghonto.

Aarush said...

Thanks a ton for sharing this yummy chatur kochuri. I just love it and my son cant resist a second to hv them.
I was just going to call my mom to note it down when i just surfed into your blog. Thanks a ton for saving my ISD bills.. lol

Jayanta Ghosh said...

I came across your blog while looking for some bengali food recipes and liked a lot. How amazing! I will keep an eye on your post.
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