Satorya -The Mawa Flatbread

The Maharashtrian Delicacy

Satori or the plural Satorya (as you can never just eat one!) is a palm-sized small, Maharashtrian flatbread stuffed with the goodness of mawa. I guess you can make satoris with other stuffings of your choice like coconut-jaggery mixture as well. But traditionally, it is made with mawa (khoya).  It is quite addictive in taste and easy to make. I used to have it from the Chitale Bandhu Store when I was in Pune and never got tired of it.

Holi is round the corner and people are stuffing their house with a variety of sweets and savouries. It is the best time of the year to bring some colours and flavours in your life

The Lost Recipe

It is almost a lost traditional Maharashtrian recipe, not found in many places in the state as well.  However, I am glad that Chitale Bandhu in Pune are keeping this traditional sweet alive and kicking! I had forgotten about this delicious dessert when I was in Bangalore and now after relishing the store-bought ones,  I wanted to try making them at home as well. The recipe is very simple and a must-try one.

Recipe:

Stuffing for Satorya:

Unsweetened Mawa (milk solids) – 200 gms

Fine rawa/semolina – 2 tbsp

Milk – 4-5 tbsp

Sugar – 1/2 cup – add slightly more or less depending on the desired sweetness. Jaggery can also be used instead of sugar

Elaichi/Cardamom powder – 1/2 tsp

For the outer cover:

Maida – 1 cup

Fine Rawa – 1/4 cup

Oil/Ghee – 1 tbsp

Salt – a pinch to taste

Hot Water to knead the dough

Ghee- for roasting and smearing on the satoryas

Method:

Start by preparing the dough for the outer cover. Mix maida, rawa, 1 tbsp oil, salt and mix well. To this add the hot water and knead it into a medium consistency dough (not too soft, nor too firm). Keep it covered and allow it to rest for at least 20-30 minutes.

To prepare the stuffing, heat a pan on moderate heat and dry roast the rawa. To this add the milk and mix well till it gets almost cooked. Next, add the mawa and sugar and roast it till it melts and becomes a uniform mixture. Switch off the heat and add the cardamom powder and mix well. Keep it aside for cooling.

Now take pint-sized balls from the maida dough and roll it into a small puri. Place a little stuffing in the centre of the puri and bring the edges of the puri together to seal the stuffing inside. Roll this stuffed puri gently, taking care that the stuffing does not ooze out. Roast these satoryas on a tawa using liberal amounts of ghee. Alternatively, these can be deep fried as well.

The satoryas puff up beautifully tempting us to gobble them up as soon as they are taken off the tawa 🙂 Serve them hot with ghee.