Sindhi Satpura | हलवाई जैसा कई परतें वाला कुरकुरा सतपुड़ा ऐसे बनाएं सभी टिप्स और ट्रिक्स के साथ

Sindhi Satpura (Khaja) is crispy flakey layered lightly sweetened snack made in Mahalaxmi Puja and other festivities. Sindhi Satpura (Khaja/Chirote) Written Recipe Ingredients- 1 Cup Refined Flour | मैदा 1 Pinch Salt | चुटकी भर नमक 1/2 Tsp Powdered/Icing Sugar | पिसी हुई चीनी 90 ml (Approx) Warm Water | गर्म पानी 2 Tbsp Clarified Butter | देसी घी 2 Tbsp Refined Flour | मैदा 1 Tsp Prepared Satta | तैयार साटा Oil For Frying | तलने के लिए तेल 1 Tbsp Powdered/Icing Sugar | पिसी हुई चीनी Chopped Pistachio for Garnish | सजावट के लिए कटे हुए पिस्ता Dried Rose Petals for Garnish | सजावट के लिए सूखे गुलाब की पंखुड़ियाँ Method • In a parat, add 1 cup refined flour, a pinch of salt, and ½ teaspoon powdered sugar. Mix everything well. • Now knead a semi-soft dough using warm water. • Keep kneading and add the water in 2–3 batches to bring the dough together. • I have used a total of 90 ml water. Your dough may need a little more or less water. • Once the dough comes together, throw it onto the parat 8–10 times, as shown. Alternatively, knead it using the stretching and rolling method for about 5 minutes. • You can use either method, but kneading the dough well is very important. It develops the gluten and prevents the dough from shrinking back when rolled thin. • Once done, shape it into a smooth, tight dough ball. When you gently press the dough, it should bounce back, as shown. • Cover the dough and let it rest for at least 30 minutes to relax the gluten. • Meanwhile, we will prepare the satta, which is the lamination fat or pastry roux paste. This will help create the thin, crispy layers in the satpura. • Add 2 tablespoons clarified butter and 2 tablespoons refined flour. Mix them together to form a smooth paste. • This paste is called satta and will be used for layering. The consistency should look like this. • After resting, the dough will be more relaxed and elastic. Divide it into 5 equal portions. • Shape each portion into a smooth dough ball, as shown. • Let them rest for another 5 minutes. Then, using some dry flour, roll each one into a thin sheet, just like a chapati. • Roll each sheet as thin as a roti, as shown. Keep it aside and covered. • Similarly, roll the next sheet. Sprinkle some dry flour over the first sheet and place the second one on top so they don't stick. Keep them covered. • Repeat the same process and roll all 5 sheets, as shown. • Once done, take one sheet and apply some of the prepared satta or roux paste. • Spread it evenly into a thin layer, then dust some refined flour on top. • Place the second sheet on top. Again, apply the satta and sprinkle some dry flour. • Repeat the same process with all 5 sheets. Apply an even layer of satta over the final sheet as well, then sprinkle some dry flour on top. • Using a pizza cutter or a sharp knife, cut the layered sheets into 1-inch-thick strips, as shown. • Take one strip and roll it lightly, as shown. Tuck the end underneath. • Gently press it with your fingers so that all the layers are visible on top. • Apply a little satta on top to prevent it from drying out, then keep it aside. • Similarly, roll all the strips, tuck the ends underneath, gently press them, apply some satta on top, and keep them aside. • Now we will roll them out. Take one layered dough piece and gently press the rolling pin in the centre. Roll it downward first, then upward. • Turn it around, as shown, and again gently roll from the centre downward and then upward. • It will become round, like a small layered paratha. Keep the thickness similar to that of a paratha. • Roll all the satpura pieces in the same way. Do not roll them roughly, or the layers may tear. • Rolling them this way will keep all the beautiful layers visible on top. • Now heat some oil for frying over medium-high heat. • Once the oil is hot, reduce the heat to medium and carefully slide one rolled satpura into the hot oil. • When it floats to the top, use a wooden stick to gently open the layers of the satpura in the oil. • Once the layers open up, the satpura becomes very light and delicate. • After about a minute, when the bottom turns light golden, gently flip it and fry the other side until crispy and golden. • While it is frying, keep a strainer or wire rack ready for draining the satpura. • Once it is crispy and golden, carefully remove it from the oil and let the excess oil drain off. • Similarly, fry all the satpuras one by one. Gently open their layers in the hot oil and fry until crispy and golden. • Once done, let them cool slightly. While they are still a little warm, sprinkle some powdered or icing sugar on top. • Garnish with some chopped pistachios and dried rose petals. • Your delicious Sindhi Satpura is ready! It is also known by different names in different states. • It is a crispy and delicious snack, commonly prepared in Sindhi households during Mahalakshmi Puja and other festivals. Thanks Kanchan Vidhani