Satori Recipe (Maharashtrian Mawa Flat Bread)

Soni Khadilkar
24 ratings.
Satori Recipe (Maharashtrian Mawa Flat Bread)

Satori is a Maharashtrian flat bread which is usually made during festivals especially during diwali. A rich delicacy made from Khoya, it has a distinctive texture, flavour and richness.

Serve Satori as a sweet side dish for the festivals along with your festive meal.

If you like this recipe, you can also try other Maharashtrian recipes such as

  1. Bhagar Recipe
  2. Katachi Amti Recipe
  3. Bhoplyache Gharge Recipe

Cuisine: Maharashtrian
Course: Dessert
Diet: Vegetarian
Prep in

30 M

Cooks in

40 M

Total in

70 M

Makes:

4 Servings

Ingredients

    For the filling
  • 2 cups Khoya (Mawa)
  • 1 tablespoon Poppy seeds
  • 1 tablespoon Dry dates powder (kharik pud)
  • 1 cup Caster Sugar
  • 1/2 cup Ghee
  • Milk , if needed
  • For the cover
  • 1-1/2 cups All Purpose Flour (Maida)
  • 1/2 cup Sooji (Semolina Rava)
  • 2 tablespoons Gram flour (besan)
  • 2 tablespoons Ghee , heated

Directions for Satori Recipe (Maharashtrian Mawa Flat Bread)

  1. To begin making the Satori recipe, make a thick dough from maida, semolina & besan. Keep it aside for half an hour.

  2. In the meanwhile you can make the stuffing. 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.

  3. Stir it continuously as the khoya may burn very easily. Keep it aside to cool.

  4. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.

  5. After the poppy seeds cool down grind them into powder.

  6. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk. (may be 2 to 4 tablespoons or as needed to make it moist)

  7. 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.

  8. Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter.

  9. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.

  10. Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box.

  11. Serve Satori as a sweet side dish for the festivals along with your festive meal.

Soni Khadilkar

View Soni Khadilkar's Recipes

Soni Khadilkar on the web

Last Modified On Wednesday, 15 February 2017 14:59

Email Subscribe

     
Go To Top