Sattu puri recipe or sattu ki puri is a stuffed puri which is deep fried in hot oil until puffed up and becomes slightly golden brown. it has very flavourful sattu stuffing which can also be eaten alone or it can be paired with curry or sabzi as well.
Sattu flour is packed with protein and is high in nutrients. it is made from roasted gram and is very popular in North India especially in Uttar Pradesh, Bihar and Jharkhand.
Do you know sattu also works as a cooling agent during summers. if you love sattu then you may also like this sattu drink.
What you need to make sattu ki puri
Ingredients
- Sattu: I always prefer using tauji sattu, this sattu is easily available in Bihar, Jharkhand and Uttar Pradesh.
- Flavouring: pickle oil, pickle masala, carrom seeds, green chilli, onion and other spices.
- Water: as required while making sattu stuffing. I have used 1 cup water but it depends, always keep it in mind that sattu stuffing shouldn’t be too dry or too wet.
- Dough: wheat flour and water.
- Oil: refined oil, canola oil or extra light olive oil for frying.
How to make sattu puri
Puri dough
- Make a dough of wheat flour and water. Don’t add all the water at once add little by little.
- The dough should have medium consistency it should neither be too soft or too hard.
- Let the dough rest for 25 to 30 minutes and then use it in making puri.
Sattu stuffing
- In a bowl add sattu, chopped onion, pickle oil, pickle masala, chopped green chilli, carom seeds (ajwain), salt, red chilli powder and dry mango powder (amchur powder).
(Note: if you don’t have pickle oil or pickle masala used smoked mustard oil instead of that. don’t use un-smoked mustard oil. You can even use homemade or readymade pickle oil and masala, I have used homemade)
- Now, add little by little water in it and mix it with your hands. Don’t add all the water at once.
- Rub it between your palms to smooth out all the lumps. add little more water if required.
- Moisture is must in stuffing so it should not be dry. If you have any doubt about this sattu stuffing then do check this video.
- Stuffing should be such that when you hold in your hand it should bind and when you break it, it should turn back to crumbly texture.
- It is ready.
Stuffing puri/frying
- Take a small ball of dough as shown in image below.
- Now, with the help of both the forefinger and thumb spread it by making a small dent in the center.
- Stuff the dent with sattu stuffing and press it gently. Join and close all the edges and flat it slightly with fingers.
- Place the dough ball over the rolling pin and dust it with wheat flour. Roll it into a small round puri.
- Deep fry it in a hot oil at medium flame. press the puri gently with the help of a ladle and it will puff up.
- Fry it until both the sides turn golden brown in colour.
- Drain off the excess oil and transfer the puri to absorbent paper.
- Sattu puri is ready, serve it hot.
Top tips
Sattu mixture
- I have use tauji brand sattu which is easily available in Bihar or Jharkhand
- The sattu stuffing shouldn’t be too dry or too wet. It should be as such that it shouldn’t stick to you hands and when you hold it can bind together.
- If you don’t have pickle masala and oil then use smoked mustard oil but pickle oil makes it more flavourful.
- You can also use minced garlic or chopped coriander leaves in the sattu stuffing for more flavours.
- If you don’t eat onion then skip it.
- You can taste the sattu and adjust the salt or spices as per your taste.
- Do not add all the water at once, add little and mix then again add little water and mix.
- Sattu mixture can be stored for 10 days in the refrigerator you can use it for making puri, paratha or kachori.
Puri
- For making puri you need roti dough or wheat flour dough. (Wheat flour+water= roti dough). It should have medium consistency which is neither hard nor too much soft.
- Don’t over stuff the puri, 1 tablespoon of sattu mixture is enough for 1 puri. If you over stuff it it may break out and will become soggy.
- Don’t overcrowd the oil with puri. Add one and press the puri gently with ladle in oil then it will puff up, flip and fry it from both sides.
- Deep fry the sattu ki puri at medium flame in hot oil.
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Serving suggestions
Serve it hot with potato curry or any curry of your choice. you can also pair this puri with pickle or have it alone because sattu stuffing makes the poori flavourful if eaten alone as well.
Or serve it as a complete meal with dry chana and halwa.
Sides: chaas, fruit raita.
It is perfect for breakfast or lunch.
Other recipes you might like
Recipe card
Yield: 15 servings
Sattu puri recipe|sattu stuffed puri
Sattu ki puri is a stuffed puri which is deep fried in hot oil until puffed up and becomes slightly golden brown.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 cup sattu
- 2 chopped green chilli
- 1 tablespoon pickle oil
- 1/2 teaspoon pickle masala
- 1 tablespoon carom seeds (ajwain)
- 1 medium size chopped onion
- 2 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon dry mango powder (amchur powder)
- Water (as required)
Instructions
Poori dough
- In a bowl add wheat flour and add little by little water in it then knead it until formed into a dough.
- Dough should have medium consistency it should neither be too soft or too hard.
- Rest the dough for ½ hour and then use it in making poori.
Stuffing
- In a bowl add 2 cup sattu, 1 medium chopped onion, 1 tablespoon pickle oil, ½ teaspoon pickle masala, 2 chopped green chilli, 1 tablespoon carom seeds (ajwain), 2 teaspoon salt, 1 teaspoon red chilli powder and 1 teaspoon dry mango powder (amchur powder).
- Add little by little water in it and mix it with your hands. Don't add all the water at once. Rub the sattu mixture between your palms to smooth out all the lumps. add little more water if required.
- Stuffing should be such that when you hold in your hand it should bind and when you break it, it should turn back to crumbly texture.
- It’s ready.
Frying
- Take a small ball of dough then with the help of both the forefinger and thumb spread it by making a small dent in the center.
- Stuff the dent with 1 tablespoon of sattu stuffing and press it gently. Join and close all the edges and flat it slightly with fingers.
- Place the dough ball over the rolling pin and dust it with wheat flour. Roll it into a small round poori. Deep fry it in a hot oil at medium flame. press the puri gently with the help of a ladle and it will puff up.
- Fry it until both the sides turns golden brown. When fried drain off the excess oil and transfer the poori to a absorbent paper.
- Serve it hot with curry.
Notes
Sattu mixture
- I have use tauji brand sattu which is easily available in Bihar or Jharkhand
- The sattu stuffing shouldn’t be too dry or too wet. It should be as such that it shouldn’t stick to you hands and when you hold it can bind together.
- If you don’t have pickle masala and oil then use smoked mustard oil but pickle oil makes it more flavourful.
- You can also use minced garlic or chopped coriander leaves in the sattu stuffing for more flavours.
- If you don’t eat onion then skip it.
- You can taste the sattu and adjust the salt or spices as per your taste.
- Do not add all the water at once, add little and mix then again add little water and mix.
- Sattu mixture can be stored for 10 days in the refrigerator you can use it for making poori, paratha or kachori.
Poori
- For making poori you need roti dough or wheat flour dough. (Wheat flour+water= roti dough). It should have medium consistency which is neither hard nor too much soft.
- Don’t over stuff the poori, 1 tablespoon of sattu mixture is enough for 1 poori. If you over stuff it it may break out and will become soggy.
- Don’t overcrowd the oil with poori. Add one and press the poori gently with ladle in oil then it will puff up, flip and fry it from both sides.
- Deep fry the sattu ki poori at medium flame in hot oil.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 98mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
All information presented are intended for informational purposes only.
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