Satori Recipe (Maharashtrian Mawa Flat Bread)
A delicious maharashtrian recipes recipe featuring satori recipe (maharashtrian mawa flat bread). Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
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