Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.
With Diwali just around the corner, here is a heavenly treat I would like to share with everyone. This summer, mom and I spend a relaxed afternoon making saranachi puri. I loved every single moment we spent together trying to master this recipe. My boys were home that day and we were happy to see them appreciate and devour these yummy treats!
Although, not as common as laddu’s or karanji, Saranachi Puri is my eipcurean mom’s specialty! When I ask her about it, she tells me that it is a traditional recipe that she has tweaked to a slightly modern and sophisticated taste and look.
She has a few twists to this traditional saranachi puri recipe that I love! The best one is, roasting the puri/flatbread on a pan before deep frying. This truly helps it absorb lesser oil making it less greasy and healthier.
So here we go with the recipe and few photos to give you a good visual of different steps. Here is semolina and chickpea flour roasted golden brown over medium heat:
Make the stuffing by mixing grated jaggery in warm milk, cardamom powder, nutmeg powder, saffron, ground nuts and roasted semolina + chickpea flour:
Make dough with the semolina and all-purpose flour and allow it to rest for 1-2 hours:
After the dough has rested make it into four smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. Make small balls with the dough and the stuffing:
Get ready to roll and roast the puris:
Here we are ready to fry them! Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a tray lines with paper towel.
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- 1-2 cups ghee or oil
- Mix semolina, whole purpose flour, salt and saffron. Heat 2 the ghee in a small pot and add it to the flour. Using warm milk knead soft and pliable dough. Note that this dough will harden so make sure it is not very hard while kneading. Add extra 1-2 tablespoon water if needed. Keep covered for 1-2 hours. After the dough has rested make 4 smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. I prefer doing this on the floor instead of my counter tops.
- On medium flame, roast rava in ghee until it turns light golden brown. About 5-10 minutes. Add besan and roast for another 1-2 minutes.
- In a large mixing bowl mix the grated jaggery with 1 cup warm milk. Make sure that the jaggery has fully melted in the milk. Add roasted rava and besan to it. Add cardamom powder, nutmeg powder, saffron and ground nuts. Mix well and allow this mixture to rest for 2-4 hours.
- Make small and same sized balls with the dough and the stuffing. Note - Use half-tablespoon to scoop the dough and stuffing so they are all same size.
- Roll the dough into 2 inch circle. Place a stuffing ball in the center and pinch the sides of the rolled dough and bring the sides together on top of the stuffing. Close all the sides making sure that the stuffing is secured inside. Gently press the ball and roll it into a 2-3 inch puri. These Puris should not be too thin.
- Lightly roast these rolled puris on a pan over low-medium heat for about 30 seconds on each side. Keep roasted puris aside to fry. Repeat rolling and roasted of remaining puris.
- Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a paper towel lined tray.
- Repeat frying the remaining puris.
- Note - Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
- Allow them to cool and store in an airtight container at room temperature for up to 2 weeks. Enjoy!
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.