- For the puff pastry, in a mixing bowl, combine all the ingredients mentioned (except water) and mix to a crumbly texture. Knead in the water to form a smooth, stiff dough. Knead the dough for about 10 minutes till it is pliable.
- Cover with a moist muslin cloth and keep aside for 30 minutes.
- For the potato stuffing, heat the oil in a frying pan. Mix in the green peas and saute for about two minutes .
- Mix in the potatoes along with the magic-e-masala and salt thoroughly. Mash the potatoes slightly. Mix in the green coriander. Remove from heat and keep aside to cool.
- To shape the satpuras, knead the dough again and divide it into 6 to 8 equal portions. Sub-divide each portion into 3 smaller portions.
- Lightly brush each strip with oil and place the three strips one above the other. Brush the oil over the top strip and dust lightly with flour. Fold the entire stack into half lengthwise
- Gently roll the folded pastry into a rectangle about 4" wide and 6" long. Spoon a tablespoonful of the stuffing in the centre of the rectangle and brush very little water on the edges.
- Fold the sides of the pastry over the filling and gently press the edges together to seal the stuffing inside. Repeat with the remaining dough and stuffing
- Repeat with the remaining dough and stuffing. Heat the oil in a wok (kadhai); deep-fry the satpuras over a medium flame till golden and crisp. Remove and drain the excess oil on absorbent paper.
- Serve the satpuras hot with ketchup or any chutney of your choice.
Stuffed satpura
#MAGGIMAGICINMINUTES
By Taanu Singla
Apr, 12th
655
Servings
2 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- Boiled peas 2tbsp
- Boiled mashed potatoes 1 cup
- Magic-e-masala 1 pkt
- Salt To taste
- Maida 2 cup
- Ajwain 1 tsp
- Ghee 2 tbsp
- Oil To fry
Instructions
Notes/Tips
The pastry dough can very easily be substituted with phyllo pastry dough. One packet of magic e masala totally changed and enhanced the taste of satpuras.
