Satori Recipe (Maharashtrian Mawa Flat Bread)

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