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

Filling:

	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.

THE DOUGH:

• 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.
  THE FILLING:
  
• 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.
  THE STUFFING:
  
• 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.
  COOKING:
  
• 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.
  TO SERVE:
  
• Place a paper doiley on a silver platter, arrange the
  satpurha on top and serve with Mint Chutney.
  

Jump to: Top of Page.