Khavyachi Satori | Khava Poli | Mawa Roti
Khavyachi Satori is a Mawa- or Khoya-stuffed roti or puri that is very easy to make.
Ingredients
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.