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Satpura is a crispy, flaky and spicy pastry from the holy city of Amritsar. Chef Harpal Singh Sokhi shares the recipe of this popular tea-time snack.
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Ingredients
For the dough
2 cups all-purpose flour
1 tsp carom seeds
salt to taste
1 cup butter
1/2 cup water
For the stuffing
2-3 tbsp oil
1 tsp cumin seeds
1 inch chopped ginger
green chillies
1 cup green peas
1 tbsp coriander powder
1 tsp cumin powder
salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup water
chopped coriander
3 boiled and mashed potatoes
1 tbsp cornflour slurry
oil for frying
PREPARATION
- In a parat, take maida, carom seeds, salt and butter. Rub the butter into maida till a coarse texture is obtained.
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- Now add water to the maida and make a stiff dough. Cover the dough with a wet muslin cloth or 20 min.
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- After 20 min, take the dough and roll it paper thin. Apply butter on it and sprinkle some maida.
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- Next, fold the rolled dough into half and apply butter and sprinkle maida. Again, fold the dough into half, apply butter and sprinkle maida. Fold the rolled strips from both sides and keep it aside for 2 hours.
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- For the stuffing, take oil in a kadhai, add cumin seeds, chopped ginger, green chillies, green peas, coriander powder, cumin powder, salt, red chilli powder, turmeric powder, garam masala to it.
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- Mash the green peas, add water and let it cook. Add chopped coriander and mashed potatoes to it and mix well. Remove the stuffing in a bowl and let it cool.
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- Place the dough on the platform, dust some flour on it and roll it and cut it into half.
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- Keep one part aside and roll the other part and cut it into 4 pieces. Take one piece, apply cornflour slurry on all sides. Put some stuffing on one side and fold it, press the corners and cover it properly.
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- Fry the satpura pastry in heated oil on a medium to slow flame in the beginning and once the layers open up fry it on a high flame.
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- Serve satpuras with potato sabzi and tamarind chutney.
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