SATYACHI
KARANJI / साट्याची करंजी
INGREDIENTS
DOUGH
|
|
Maida / refined flour
|
1 cup
|
Salt
|
A pinch
|
Hot ghee / clarified butter
|
1 tsp
|
SATA
|
|
Cornflour powder
|
2 tbsp
|
Vanaspati ghee / hydrogenated Vegetable oil
|
2 – 3 tbsp
|
FILLING
|
|
Maida /
refined flour (heaped)
|
2 cups
|
Fine rawa /
fine semolina (flat)
|
1 cup
|
Powdered
sugar
|
3 cups
|
Ghee /
clarified butter
|
¾ - 1 cup
|
Khopra / dry
coconut (grated, dry roasted and crumbled)
|
2 cups
|
Velchi pdr /
Elaichi pdr / cardamom pdr
|
1 ½ tsp
|
Almonds
powdered
|
½ cup
|
Cashewnuts
powdered
|
½ cup
|
METHOD:
DOUGH
3.
Divide the dough into 2
portions.
4.
Cover the portions and allow
them to rest for around 2 hours.
5.
To the cornflour add warm vegetable
oil and mix it in to form a thick but spreadable paste.
FILLING
6. Heat ghee in a pan.
7. Add in the maida and rawa.
8. Dry
roast the rawa and maida in ghee on a slow flame till it changes colour and
turns a light pink.
9. Remove
and allow to cool.
10. Now to it add the khopra, powdered sugar,
almond powder, cashewnut powder and elaichi pdr. Mix all well.
ASSEMBLING
12.
Apply a layer of sata over the
rolled out chapatti. Make sure you spread a thin but generous even layer even till the corners and edges.
16.
On this apply the sata
liberally.
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