Kitna time lagta hai?

75 min lagta hai — 45 min taiyari, 30 min pakana.

Satpura

Name: Satpura
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 100g sugar; 15g pistachios; 3g Cardamom Powder; 250g Sunflower Oil; 30g Sunflower Oil; 1g salt; 280g All-purpose Flour

Authentic Sindhi-Hindu Satpura — literally 'Seven Layers' (Sat = Seven, Pura = Layers). Maida dough is rolled into thin strips, layered with an oil-flour paste, rolled into spirals, and deep-fried very gently to keep them pale-cream and crispy. Once cool, dusted with powdered sugar, cardamom, and pistachio. Made traditionally during Shravan month for the Satai/Satam (Saptami) festival in Sindhi-Hindu households. The signature is the visible layer separation when fried correctly — no browning allowed.

Time 75 min · Serves 4 · 984 kcal · Multiple States

Ingredients

Finish

sugar — 100 g (powdered)
pistachios — 15 g (ground)
Cardamom Powder — 3 g (powder)

Frying

Sunflower Oil — 250 g (deep frying)

Main

Sunflower Oil — 30 g (liquid)
salt — 1 g (none)
All-purpose Flour — 280 g (powder)

Method

Knead a stiff but smooth dough with maida and water (no oil in the dough itself, just a pinch of salt). Cover and rest 20 minutes.
Make the layering paste: combine 2 tbsp oil with 2 tbsp maida in a small bowl. Whisk smooth (it's a thin paste).
Take a small ball of dough (lemon-sized). On a clean surface (use oil for rolling — NOT flour, which would make satpura brown), roll into a thin chapati about 7-inch diameter.
Spread the oil-flour paste thinly on the chapati. Cut into 1-inch wide strips.
Stack 4-5 strips on top of each other (paste-coated faces together to create layers). Press gently to seal.
Roll the stack into a tight cylindrical roll (jelly-roll style). Press both ends to seal so layers don't unfurl.
Roll the spiral lightly with rolling pin into a 3-inch disc — using just a touch of oil if it sticks. The cross-section should show concentric layers.
Heat oil in a wok to LOWEST flame (about 130°C). Slide in 2-3 satpuras. Fry on lowest flame for 8-10 minutes, gently separating the layers with tongs as they puff. The satpura must remain PALE CREAM — any browning means the heat is too high.
Remove from oil and drain on absorbent paper. Cool completely. Do NOT sprinkle sugar while hot — it will dissolve.
Once cooled, sprinkle each satpura with powdered sugar, a pinch of cardamom powder, and ground pistachio. Store in airtight container.

Common questions

Ek plate Satpura mein kitni calories hoti hain?: 984 kcal per plate.
Kitna time lagta hai?: 75 min lagta hai — 45 min taiyari, 30 min pakana.