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Sattu ki kachori

March 06, 2020
Sattu ki kachori

Two years of blogging!

I can’t believe it’s been two years since I launched my blog, which was started not merely out of passion but also to spread the awareness about clean eating, about Specific Carbohydrate Diet.

That much adored space of mine which lets me be myself, which lets me portray my thoughts, my love for food, and some random childhood musings.

But when I turn back, this journey was not easy, a full-time mother, a homemaker had to maintain a delicate balance between her responsibilities and her passion. There were days when life seemed extremely sluggish with no motivation, often questioning my perseverance. The enthusiasm seemed like a short-lived summer which was engulfed by the dusky, grey clouds of winter.

But amidst this relentless repression, there was a precious gem of resistance gleaming out from the clouds of nostalgia. A gentle nudge from the friends helped me crawl out of the snuggled slumber and gather the spirit of sharing that seemed to be lost somewhere amidst my scattered thoughts.

This journey has also unveiled those hidden layers of my identity, thanks to the readers and admirers of POT (Pinch of taste), which otherwise could never have been revealed. From an amateur to an efficient food photographer, from an avid reader to a novice writer, it has been a wonderful learning experience.

So, cheers to this incredible journey!!

 

Sattu ki kachori

It's been two years of blogging. Thanks to all of you for being there with me in this journey. Let's celebrate this journey with Sattu ki kachori.

Prep Time

30 Minutes

Cooking Time

30 Minutes

Serving

3

Ingredients

  • For dough:
  • 1/2 cup All purpose flour/maida
  • 1/2 cup Whole wheat flour/aata
  • 3 tbsp Oil
  • 1/2 tsp Salt
  • For filling:
  • 3/4 cup Sattu/roasted chickpea flour
  • 1/2 tsp Carom seed/ajwain
  • 1/2 tsp Finely chopped garlic
  • 1/2 tsp Finely chopped ginger
  • 1/4 cup Finely chopped onion
  • 2 tbsp Lemon juice
  • 1 tbsp Mustard oil
  • Salt to taste
  • 2 tbsp Finely chopped cilantro/hara dhania
  • 2-3 tbsp Water
  • 1 tsp Chopped green chili
  • Oil for frying

INSTRUCTIONS

  • Mix all the ingredients of dough till you get bread crumb like texture. Now slowly add water to knead a semi soft dough. Cover and keep aside for 30 minutes.
  • Mix all the ingredients of filling. Check salt and lemon juice, if less then add some more. The filling should be sour & lil spicy.
  • Now make 10-12 equal size balls of dough. Take a ball, roll into 4
  • Bring the edges together and seal it tightly. Gently roll into 4-5 inch diameter, taking care not to break it.
  • Heat oil in a wok/kadai. Similarly make all the kachoris. Fry on low to medium flame till you get golden brown color.
  • Drain on absorbent paper. Serve hot with potato curry & pickle.
  • Enjoy!