Sattu ke Kachori

A mouth watering dish from Bihar, tasted it first at a friends’s place and fell in love with it instantly.

Serves – 4                Prep Time – 20 mins                   Cooking time  – 30 mins


  • Whole wheat flour ( Atta ) – 1 cup
  • Refined flour ( Maida ) – 1/2 cup
  • Refined oil ( for the dough ) – 2 tbsp
  • Sattu powder – 1/2 cup
  • Mango / Chilly pickle in mustard oil – 2 – 3 tsp
  • Mustard oil from the pickle – 1 tbsp
  • Salt to taste
  • Water to knead the dough
  • Refined oil for frying



  1. In a bowl mix the whole wheat flour, maida, salt and 2 tbsp refined oil.
  2. Add just enough water to knead to a firm dough. Cover and keep aside.
  3. In a bowl add sattu powder, salt, 2-3 tsps of mashed pickle and oil from the pickle. For authentic taste use mustard oil based pickles, home made ones are the best.
  4. Take a walnut sized ball of dough and fashion a cup out of it.
  5. Place 1 tsp of the sattu mix in it and close it.
  6. Roll it gently so as not to break the dough covering.
  7. Deep fry in hot oil on a low flame.
  8. Serve hot with pickle.


Tip : Although sattu powder is available in the market it can be made at home too. Take roasted bengal gram ( bhuna hua chana ) also known as chutney dal as it is used in coconut chutneys. Roast it lightly with half tsp of cumin seeds ( jeera ). Powder once cool and store in an airtight bottle. The same sattu filling can be used to make paranthas for those who want to avoid fried food.


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