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Everybody now knows all there is to about Puran Poli, the Maharashtrian flatbread stuffed with chana dal and jaggery. But did you know that Puran Poli isn’t the only stuffed flatbread from the state that is cooked up especially for special occasions? Meet Satori, the mawa or khoya-stuffed flatbread from Maharashtra that is also prepared during festivals and other celebratory occasions like weddings.
Also known as Khavyachi Satori, this flatbread variety is also sweet and delicious. While the most popular version of Satori is filled with khoya or mawa, there are also other stuffings which are added to the refined-flour or maida flatbread. One version calls for a kaju or cashew stuffing, while others call for pumpkin and gulkand. Because it is sweet and festive, Satori is usually prepared to celebrate festivals like Gudi Padwa or the Maharashtrian new year. However, you can make Satori on any given day. The dish is so exquisite that it can turn any ordinary day into a festive one.
To make Satori at home, you will need fresh khoya or mawa apart from ingredients like poppy seeds, jaggery, semolina and refined flour. The dish also includes a unique ingredient that is a bit difficult to find unless you live in Maharashtra—kharik pud or dry dates powder. If you can’t access the ingredient easily, you can grind some chhuhara or dry dates in a mixer to add to the recipe. However, do not add any fresh dates to the dish unless you adjust the amount of sugar or jaggery. Here’s the recipe for you to try out at home today.
Ingredients:
1.5 cups all purpose flour or maida
½ cup semolina or sooji
2 tbsp gram flour or besan
2 tbsp ghee
Water, as required
For the stuffing:-
2 cups mawa
1 tbsp poppy seeds
1 tbsp dry dates powder
¼ tsp cardamom powder
1 cup jaggery
½ cup ghee
Method:
1. Place the maida, semolina and besan in a large bowl. Mix them well.
2. Heat the ghee and add it to the flours. Mix well.
3. Add water gradually to make a soft and smooth dough.
4. Cover the dough and let it rest for half an hour.
5. Meanwhile, to prepare the stuffing, heat the ghee in a pan.
6. Add the mawa and mix well. Keep cooking the mawa until it starts to leave the pan’s sides.
7. Add the jaggery and cardamom. Mix well until a soft doughy mixture is formed.
8. Remove the dough from the pan and add some more ghee.
9. Once the ghee is hot, add the poppy seeds and dry dates powder and cook for a minute.
10. Pour these into the mawa stuffing and mix well. If the stuffing is too dry, add some water to soften it.
11. Now, divide the Satori dough into equal-sized balls. Make a small puri, add a spoonful of the stuffing and seal the edges.
12. Use a rolling pin and some extra flour to roll out these stuffed balls into thick parathas.
13. Heat a tawa and fry the Satori with some ghee until both sides are golden.
14. Follow this process with the rest of the dough.
15. Once all the Satori is made, serve them hot with molten ghee on top.
