Savory Satpura Recipe | Layered Crispy Puri

Savory Satpura Recipe | Layered Crispy Puri | Sindhi Satpura | How to make Savory Satpura at home

Savory Satpura Recipe | Layered Crispy Puri | Sindhi Satpura | How to make Savory Satpura at home with step by step instructions and video.

Satpura Recipe | Layered Crispy Puri is one of the delicacies made during the Shravan month of festivities. It is crispy and flaky.

Traditionally the regular crispy Satpura is crushed and  then added to milk and enjoyed as Satpura kheer. Also, one can enjoy it by sprinkling sugar powder on the Satpura. It tastes as good as  Seviyan Kheer or Sabudana Kheer

Savory Satpura is a variation of the regular Satpura. You will like both the Satpura’s flavor and the crunchy sounds it makes in your mouth when you eat it because it is so crunchy and crispy.

What is Savory Satpura

Literally  ‘Sat’ means Seven; ‘Pura‘ means Layers. Seven may not be the choice of all. It primarily denotes many layers that bloom out when fried.  Satpura bears resemblance to lachhedar paratha- flatbread with concentric circles.  

These are usually made for Thadri-Satayain- Satam festival during monsoon season. The underlying difference between the traditional Satpura and Savory Satpura is its savory taste which the spices and herbs impart.

Here are some Thadri -Satayain recipes for you

Mitho Lolo

Churma Laddu

Wholesome Nankhatai

Ingredients for Layered Sindhi Crispy Puri

For Measurements refer to the RECIPE CARD further below

All purpose flour/maida/ refined flour

Salt – as per taste

Nigella seeds / kalonji – imparts specific flavors. Alternatively you could use Shahjeera /carom seeds/ chili flakes

Oil – makes flaky Satpura

Water – to knead a smooth dough

Layered Crispy Puri Video

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How to make Savory Satpura at home

with images and step by step instructions

Take all purpose flour in a wide bowl.

Add salt and carom seeds.

Gradually add water to the flour and knead a smooth dough.

Cover and set aside for a few minutes.

Make a mixture of little flour and oil for brushing.

Make equal size balls of the dough.

Roll out balls into thin sheets.

Take one rolled out sheet and brush it with the oil- flour mixture and some dry flour.

Then, stack the second rolled out sheet on it.

Repeat the brushing of oil-flour mixture and dry flour.

Similarly, stack the third sheet and repeat brushing step.

Finally, stack the fourth sheet. This time brush only with oil-flour mixture.

Cut equal strips.

Roll up each set of strips to form a circle and tuck the ends tightly.

Gently flatten and roll out( refer to video)

Similarly make the remaining Satpura.

Heat oil in a flat bottom pan or wok.

Fry on low to medium flame till light brown.

Drain on absorbent paper.

Once cool, store in air tight container.

How to serve Savory Satpura

Tips for Perfect Savory Satpura

The hot should be moderately hot.

Fry on low to medium flame so that the layers are cooked well.

Use fresh clean oil for frying. Frying in used oil may develop rancid smell in the Satpura.

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Recipe Card

Savory Satpura Recipe | Layered Crispy Puri

Savory Satpura is a variation of the regular Satpura made during the Thadri – Satayain festival in monsoon season. It bears resemblance to lachhedar paratha- flatbread with concentric circles.  

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Snacks

Cuisine Sindhi

Servings 7 medium satpura

Ingredients

  

• 1 Cup all-purpose flour; maida plus some more for dusting
• ½ tsp salt adjust according to taste
• ½ tsp nigella seeds; kalonji adjust according to preference
• 3 tbsp flour for oil-flour mixture brushing mixture in between the sheets
• 5 tbsp oil for oil-flour mixture brushing mixture in between the sheets
• Water for dough

Instructions

 

• Take all purpose flour in a wide bowl.
• Add nigella seeds and salt to the flour.
• Add water to knead a smooth dough.
• Cover and keep aside.
• Make a mixture of little flour and oil for brushing.
• Make equal size balls of the dough.
• Roll out balls into thin sheets
• Take one rolled out sheet and brush it with the oil- flour mixture and some dry flour.
• Then, stack the second rolled out sheet on it.
• Repeat the brushing of oil-flour mixture and dry flour.
• Similarly, stack the third sheet and repeat brushing step.
• Finally, stack the fourth sheet. This time brush only with oil-flour mixture.
• Cut equal strips.
• Roll up each set of strips to form a circle and tuck the ends tightly.
• Gently flatten and roll out( refer to video)
• Similarly make the remaining Satpura.
• Heat oil in a flat bottom pan, wok or kadai.
• Fry on low to medium flame till light brown.
• Drain on absorbent paper.
• Once cool, store in air tight container.

Notes

• The oil should be moderately hot.
• Fry on low to medium flame so that the layers are cooked well.
• Use fresh clean oil for frying. Frying in used oil may develop rancid smell in the satpura.

Keyword festival recipes, Fried Snacks, Quick Recipes

FAQ

Can whole wheat flour be used for making satpura

Traditionally, people make Satpura from all-purpose flour. You may replace  some of this refined flour with whole wheat flour.

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