Satori Recipe (Maharashtrian Mawa Flat Bread)

Name: Satori Recipe (Maharashtrian Mawa Flat Bread)
Prep time: 70 min
Cuisine: Maharashtrian Recipes
Ingredients: For the filling; 2 cups Khoya (Mawa); 1 tablespoon Poppy seeds; 1 tablespoon Dry dates powder (kharik pud); 1 cup Caster Sugar; 1/2 cup Ghee; Milk; if needed; For the cover; 1-1/2 cups All Purpose Flour (Maida); 1/2 cup Sooji (Semolina/ Rava); 2 tablespoons Gram flour (besan); 2 tablespoons Ghee; heated

By Admin

Prep Time Total in 70 M

Course Dessert

Cuisine Maharashtrian Recipes

Diet Vegetarian

Satori is a Maharashtrian flat bread which is usually made during festivals especially during diwali. A rich delicacy made from Khoya, it has a distinctive texture, flavour and richness.

Ingredients

For the filling
2 cups Khoya (Mawa)
1 tablespoon Poppy seeds
1 tablespoon Dry dates powder (kharik pud)
1 cup Caster Sugar
1/2 cup Ghee
Milk
if needed
For the cover
1-1/2 cups All Purpose Flour (Maida)
1/2 cup Sooji (Semolina/ Rava)
2 tablespoons Gram flour (besan)
2 tablespoons Ghee
heated

Instructions

Step 1

To begin making the Satori recipe, make a thick dough from maida, semolina & besan

Step 2

Keep it aside for half an hour

Step 3

In the meanwhile you can make the stuffing

Step 4

In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes

Step 5

Stir it continuously as the khoya may burn very easily

Step 6

Keep it aside to cool

Step 7

Add some more ghee and fry the poppy seeds, dry dates powder one after the other

Step 8

keep the poppy seeds & dry dates powder separately

Step 9

After the poppy seeds cool down grind them into powder

Step 10

Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori

Step 11

grind the mixture to make a homogeneous mixture

Step 12

If the filling is too dry add some milk

Step 13

(may be 2 to 4 tablespoons or as needed to make it moist)Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli

Step 14

Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter

Step 15

On a medium flame, fry the satori from both the sides, using ghee

Step 16

The satori should puff up, when you fry them

Step 17

Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box

Step 18

Serve Satori as a sweet side dish for the festivals along with your festive meal