SATPURA / DEEP FRIED CRISP SINDHI SWEET

Mahalakshmi is a sindhi festival and is referred to Goddess of wealth & prosperity. 

Sagra / sagda refer to a thread tied on the commencing day of the festival. 

For this auspicious festival SATPURA is made a day before, sometimes purchased ready from the market too, and offered to the goddess during the Pooja .

I learned this recipe from my mom and am happy i could replicate exactly like her.

This is fried sindhi snack /side dish which is crisp and tasty. Satpura can be eaten soaked in milk and tastes really good. Also , this has its very own taste, nutrition, and durability.

Recipe:

(Makes 12-15 Satpura)

Ingredients:

• 2 cups Maida/ All purpose flour
• 2 tbsp Rice flour
• 2 tbsp Ghee / clarified butter
• Oil (enough for deep frying)
• 1/2 cup powdered sugar 
• 1/4 cup finely crushed Pistachio for garnishing
• 1/2 tbsp dried crushed rose petals
• Water ( enough to knead a soft dough)

Method:

• Knead the flour with water and form a nice soft dough. (nothing else to be added)
• Let it rest for good 30  mins.
• In a bowl mix 2 tbsp ghee and 2 tbsp Rice flour and keep aside.
• Take a bowl and mix the rose petals ,  powdered sugar and crushed pistachio and keep ready to sprinkle on top of satpuras.
• Now , take the dough , knead again for a min and roll small lemon sized portions without using flour .
• Flatten the ball and roll out into a medium thin chapati. 
• Apply ghee mix which we made earlier on the entire chapati and dust some maida too. 
• Cut into equal sized vertical strips. 
• Usually we make seven strips and that is why call it SAT- seven PURA- folds. 
• Now start rolling the first strip while stretching it. As you finish join the second strip and continue rolling. 
• Likewise, join all the strips and seal the edge of last strip in the base and lighty press .
• Flatten this a bit and roll very lightly into palm size circles. 
• In a frying pan, heat the oil and fry this. Using the skewer or fork, open it up lightly while it is frying in the oil. 
• It has to be fried on a very low flame, taking care not to make it brown. It should be crisp.
• Drain the oil from the satpuras and let them cool a bit.
• Sprinkle sugar and pistachio powder which we mixed earlier on top and its ready to serve.

Notes:

Usually ghee plus maida paste is applied inside but applying rice flour and ghee paste inside gives a very flaky texture and tastes more delicious. 

Lasts fresh upto 8-10 days once stored in air tight container.