The stuffed fried Bread

	Flour(Maida) 		300 gms.
	Cooking Oil 		60 ml
	Yoghurt 		75 gms.
	Ajwaina  		pinch
	To Dust 		flour
	Salt 			as required
	Ghee 			to deep fry

Green Peas(Mashed) 120 gms. Potatoes(boiled & grated) 75 gms. Clarified Butter 25 ml Cumin Seeds 2 gms. Ginger 1" piece Mango Pdr(Amchur) 4.5 gms. Black Pepper 3 gms. Black Rock Salt a pinch Green Cardamom Pdr. a pinch Clove Pdr. a pinch Salt to taste Green Chillies 2 nos. Fresh Coriander 5 gms.

  • sift the flour and salt together in a paraat or on a work surface,
    make a bay, pour oil in it and start mixing gradually.
    When the oil is fully mixed, whisk and add yoghurt
    and ajwain and start mixing gradually.
    When fully mixed add water(approx 45ml /3 tbs) knead gently to make
    semi hard dough (the dough should be harder than that of Poori
    and softer then that for mathi),
    cover with moist cloth and keep aside for 15 minutes.
    Divide into 3 equal portons and make balls.
    Cover with moist cloth and keep aside.
  • Heat the ghee in a kadhai/wok, add cumin,stir over medium heat
    until it begins to pop, add ginger and stir for a minute.
    Then add peas and potatoes and stir-fry for a minutes.
    Now add the remaining ingredients, except coriander, and stir-fry
    until the mixture is completely dry.
    Remove, cool, add coriander, mix well and divide into 18 equal portions.
  • Place the balls on the lightly floured surface, flatten each ball
    with a rollig pin into 20"x15"rectangular sheets,
    and brush with oil. Fold a quater(5")from each side, brush with oil,
    and fold to obtain four layers.
    Dust with flour, fold the bottom third up, the top third down to obtain
    another 3 layers--you will have now 7 layers.
    Refrigerate for 10 minutes.
    Remove, roll out into 15"x6" rectagular sheets,and brush with oil.
    Brush with water and "divide" each piece into 6 equal portions by
    marking out--but not cutting--though the dough.
    Then place a portion of the filling one side in the middle of
    each of the marked out segaments and fold over.
    Press firmly to ensure that the filling does not spill out then carefully cut a
    teeny-weenie bit along the length and the sides,
    ensureing that the filling is not exposed.
    Finally cut along the marks to make 6 sutpurrah from sheet.
    Sprinkle flour on a tray, arrange sutpurrah on it and
    keep aside until ready to fry.
  • Heat ghee in a kadhi/wok and begin to deep fry satpurha over low heat.
    After the layers open up, increase to medium heat and fry until golden.
    Remove to absorbent paper to drain the excess fat.
  • Place a paper doiley on a silver platter, arrange the
    satpurha on top and serve with Mint Chutney.

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