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Khavyachi Satori | Khava Poli | Mawa Roti
Aruna
Khavyachi Satori is a Mawa- or Khoya-stuffed roti or puri that is very easy to make.
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Course
Dessert
Cuisine
Indian
Servings
6
to 8
Ingredients
1x
2x
3x
For the Stuffing
1
Cup
Mawa or Khoya
3
tbsp
Powdered Sugar
1
tbsp
Ghee
Flavourings I Used
2
tbsp
Gulkand or Rose Petal Jam
1
tbsp
Powdered Palm Jaggery
2
Large Pinches
Cardamom Powder
This is all you will need for Traditional Satori
For the Covering
1
Cup
Maida
1
tsp
Ghee
Water
Other Ingredients
2 or 3
tbsp
Maida
For Rolling
Ghee for Pan Frying
Instructions
Method to Make the Cover
Sieve maida and salt together.
Make a small well in the middle of the dry flour.
Heat 1 tsp of ghee till completely melted.
Add to the well.
Using a spoon, mix the melted ghee into the dough.
Using your hand, mix well.
Now add a little water at a time and knead into a pliable dough.
Coat the dough in about 1/2 tsp ghee.
Cover and set aside.
Always keep the dough covered when not using as it dries out very fast.
Method to Make the Filling
Ensure that the mawa is crumbled.
In a pan, heat the 1 tbsp ghee.
Add the crumbled mawa to the ghee.
Stir-fry till the ghee starts to leave the sides and the mawa starts to change colour.
Turn off the heat.
Spread the mawa in a plate and let cool.
Add the powdered sugar to the mawa and mix well.
Divide the mawa into 3 equal parts.
To Make Traditional Filling
To 1/3 cup of sweetened mawa, add the cardamom powder.
Mix well.
To Make Gulkand Filling
To 1/3 cup of sweetened mawa, add the Gulkand.
Mix well.
To Make Palm Jaggery Filling
To 1/3 cup of sweetened mawa, add the powdered Palm Jaggery.
Mix well.
To Make the Satori
Divide the dough into six equal portions.
Roll each portion into a ball.
Divide each type of filling into 2 equal portions.
Roll each portion of filling into a ball.
Using as little maida as possible for dusting, roll each ball of dough into a 3" circle.
Place one portion of filling in the centre.
Fold the edges of the dough to cover the filling.
Roll into a thick puri about 4" in diameter.
To Make Mini-Satoris
Take about enough dough to form a ball about 2" in diameter.
Using as little dough as possible, roll out into a thin puri about 6" in diameter.
Using a sharp-edged cup or cookie cutter, cut 2 or 4 pieces from the puri.
We need two pieces of covering per mini-satori.
Place a spoonful of the filling in the centre of one of the pieces.
Spread evenly leaving about 1/4" to 1/2" of the edge empty.
Using a little water, wet the edges of the puri left empty.
Place another cut piece of covering over the filling.
Press the edges well to seal the mini-Satori.
Panfrying the Satoris
Over medium heat, melt some ghee in a pan.
Place the Satori in the pan and let cook till the side touching the pan has brown spots.
Flip over.
Drizzle some ghee along the edges.
Let the flip side cook till brown sides appear.
Take the Satori out of the pan.
Make the remaining Satoris the same way.
Storing the Satoris
Let the Satoris cool completely.
Store in an air-tight container.
Keyword
Khavyacha Satori, Khoya Roti, Mawa Roti
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
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