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Satpura By Chef Harpal Singh Sokhi

Satpura

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Harpal Singh Sokhi
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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Serves

3

Cooking Time

10-20 Min

Meal Type

snacks

Preparation Time

20-30 Min

Difficulty

MEDIUM

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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

  1. 1

    In a parat, take maida, carom seeds, salt and butter. Rub the butter into maida till a coarse texture is obtained.

  2. 2

    Now add water to the maida and make a stiff dough. Cover the dough with a wet muslin cloth or 20 min.

  3. 3

    After 20 min, take the dough and roll it paper thin. Apply butter on it and sprinkle some maida.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Place the dough on the platform, dust some flour on it and roll it and cut it into half.

  8. 8

    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.

  9. 9

    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.

  10. 10

    Serve satpuras with potato sabzi and tamarind chutney.

STEP BY STEP

In a parat, take maida, carom seeds, salt and butter. Rub the butter into maida till a coarse texture is obtained.

In a parat, take maida, carom seeds, salt and butter. Rub the butter into maida till a coarse texture is obtained.

Now add water to the maida and make a stiff dough. Cover the dough with a wet muslin cloth or 20 min.

Now add water to the maida and make a stiff dough. Cover the dough with a wet muslin cloth or 20 min.

After 20 min, take the dough and roll it paper thin. Apply butter on it and sprinkle some maida.

After 20 min, take the dough and roll it paper thin. Apply butter on it and sprinkle some maida.

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.

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.

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.

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.

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.

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.

Place the dough on the platform, dust some flour on it and roll it and cut it into half.

Place the dough on the platform, dust some flour on it and roll it and cut it into half.

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.

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.

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.

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.

Serve satpuras with potato sabzi and tamarind chutney.

Serve satpuras with potato sabzi and tamarind chutney.

Satpura word is made up of two words – ‘sat’ meaning seven and ‘pura’ meaning layers. So, satpura is a seven-layered flaky pastry stuffed with a spicy potato and green peas mixture. It’s quite popular but in recent years its popularity has waned a little bit due to the popularity of the samosa. 

The chef serves this super crunchy pastry with aloo ki sabzi and tangy tamarind chutney.

Satpura, the deep-fried golden-brown crispy, flaky and spicy puff pastry is a hard to resist tea-time snack. 

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