**Ghar me ek bi sabji nhi 🏻 ️ ️**
**Ghar me ek bi sabji nhi 🙇🏻♀️🙆♀️** is a medium Indian recipe that serves 2. 170 calories per serving. Recipe by Ekta@thisside🌼 on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $39.27 total, $19.64 per serving
Ingredients
- 2 cups Sattu Flour (roasted gram flour, sifted)
- 1 teaspoon Ajwain (carom seeds, lightly toasted)
- 1 teaspoon Kalonji (nigella seeds)
- 2 tablespoons Mustard Oil (strong flavor, use cold‑pressed if possible)
- 1 tablespoon Green Chili Pickle (adds tangy heat, optional)
- 1 teaspoon Salt (or to taste)
- ½ cup Water (lukewarm, adjust to dough consistency)
- 3 medium Tomatoes (ripe, for chutney)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 Green Chilies (finely chopped, adjust heat)
- 2 tablespoons Fresh Coriander Leaves (chopped)
- ¼ cup Green Chutney (store‑bought coriander‑mint chutney, optional)
- 2 cups Vegetable Oil (for deep frying, neutral oil)
- 2-3 Extra Green Chilies (whole, served on the side for extra heat)
Instructions
Prepare Vegetables
Wash the onion, garlic, tomatoes, ginger and green chilies. Finely chop the onion, garlic, ginger and green chilies. Mash the tomatoes in a bowl until smooth.
Time: PT10M
Make Tomato Chutney
Combine the mashed tomatoes, chopped onion, garlic, ginger, green chilies, fresh coriander and salt. Mix well and set aside.
Time: PT5M
Prepare Sattu Dough
In a mixing bowl, whisk together sattu flour, ajwain, kalonji, salt, mustard oil, and green chili pickle. Gradually add lukewarm water and knead until a smooth, non‑sticky dough forms. Let the dough rest for 5 minutes.
Time: PT10M
Shape Kachoris
Divide the rested dough into six equal portions. Roll each portion into a smooth ball, then flatten with a rolling pin into a 3‑inch circle. Fold the edges toward the center and seal to form a small pouch, then gently roll again to a 4‑inch disc.
Time: PT10M
Heat Oil for Frying
Pour vegetable oil into a deep pan (about 2 inches deep). Heat over medium flame until a small piece of dough sizzles and rises to the surface (≈180°C).
Time: PT5M
Temperature: 180°C
Fry Kachoris
Carefully slide 2‑3 kachoris into the hot oil. Fry, turning gently, until they puff up and turn golden brown on both sides (about 3‑4 minutes per batch). Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: 180°C
Serve
Arrange the hot kachoris on a serving plate. Serve with the fresh tomato chutney, store‑bought green chutney, and whole green chilies on the side.
Time: PT5M
Nutrition Facts
- Calories
- 170
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free (if certified gluten‑free sattu is used), Dairy-Free
Allergens: Mustard, Potential cross‑contamination with gluten if using non‑gluten sattu
Ingredient Substitutions
- Instead of Sattu Flour: Roasted chickpea flour, Besan (chickpea flour)
- Instead of Ajwain: Cumin seeds (different flavor)
- Instead of Kalonji: Sesame seeds
- Instead of Mustard Oil: Vegetable oil (less pungent)
- Instead of Green Chili Pickle: Finely chopped fresh green chilies with a splash of lemon juice
- Instead of Salt: Sea salt, Kala namak
- Instead of Tomatoes: Canned diced tomatoes (drained)
- Instead of Onion: Shallot
- Instead of Garlic: Garlic paste (½ tsp)
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Green Chilies: Jalapeño (less authentic)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Green Chutney: Homemade coriander‑mint chutney
- Instead of Vegetable Oil: Sunflower oil, Canola oil
Equipment Needed
- Cutting Board
- Chef Knife
- Food Processor or Chopper (optional)
- Mixing Bowl
- Rolling Pin
- Deep Frying Pan or Kadai
- Slotted Spoon
- Measuring Cups and Spoons
- Serving Plate
- Small Bowl for Chutney (optional)
Critical Steps — Do Not Skip
- Ensuring the sattu dough has the right consistency – not too dry and not too sticky.
- Maintaining oil temperature around 180°C for proper puffing.
- Sealing the kachori edges well to prevent oil leakage.
Chef Tips from the Video
- Toast ajwain and kalonji lightly before adding to the dough for an extra aromatic boost.
- A dash of amchur (dry mango powder) in the tomato chutney adds a pleasant tang.
Troubleshooting
Kachoris do not puff up.
Check oil temperature; it should be around 180°C. If oil is too cool, the kachoris will absorb oil and stay flat.
Dough cracks while rolling.
Rest the dough a few more minutes and add a tiny splash of water to increase pliability.
Chutney is too watery.
Drain excess liquid from the mashed tomatoes or add a pinch of roasted cumin powder to thicken.
Storage
Refrigerator: Store leftover kachoris in an airtight container for up to 2 days; reheat in a skillet to regain crispness.
Freezer: Freeze cooked kachoris on a tray, then transfer to a zip‑lock bag; reheat directly from frozen in oil or oven.
Room temperature: Tomato chutney can sit at room temperature for up to 4 hours, covered.
Make-Ahead Tips
- Tomato chutney can be prepared a day ahead and refrigerated.
- The sattu dough can be mixed and rested up to 2 hours before shaping.
Frequently Asked Questions
What is the cultural significance and history of Sattu Kachori in Bihar cuisine?
Sattu Kachori is a traditional snack from Bihar, where roasted gram flour (sattu) is prized for its high protein content and cooling properties. Historically, it was a quick, nutritious meal for laborers and travelers, often paired with tangy chutneys to balance the earthy flavor.
What are the traditional regional variations of Sattu Kachori in Bihar and neighboring states?
In Bihar, the kachori is usually plain or lightly spiced with ajwain and kalonji, while in Uttar Pradesh a sweeter version may include jaggery. Some regions add fennel seeds or a dash of carom seed paste for extra aroma.
How is Sattu Kachori authentically served in Bihar households?
Authentic Bihari serving pairs hot, puffed kachoris with raw tomato chutney, a bright green coriander‑mint chutney, and whole green chilies on the side. It is often enjoyed with a cup of strong tea during evening snacks.
During which festivals or celebrations is Sattu Kachori traditionally prepared in Bihar?
Sattu Kachori is popular during the harvest festival "Sattu Parwa" and is also served at family gatherings, especially in winter when its warming yet cooling qualities are appreciated.
What makes Sattu Kachori special compared to regular wheat‑based kachoris in Indian cuisine?
The use of sattu flour gives the kachori a nutty, earthy flavor and a higher protein content, while mustard oil adds a pungent depth that wheat‑based kachoris lack. It is also naturally gluten‑free, making it unique in the Indian snack repertoire.
What are the most common mistakes to avoid when making Sattu Kachori at home?
Common errors include over‑kneading the dough, which makes it tough, and frying at too high a temperature, which burns the exterior before the interior puffs. Also, failing to seal the edges properly lets oil seep in, resulting in soggy kachoris.
Why does this Sattu Kachori recipe use mustard oil instead of a neutral oil for the dough?
Mustard oil imparts a characteristic sharp, pungent flavor that complements the earthy sattu and balances the heat from the chilies. It also helps the dough stay tender during frying.
Can I make Sattu Kachori ahead of time and how should I store them?
Yes, you can fry the kachoris ahead and store them in an airtight container. Reheat in a hot skillet or oven at 180°C for a few minutes to restore crispness. They keep well refrigerated for up to two days.
What texture and appearance should I look for when the Sattu Kachori is done cooking?
A perfectly cooked kachori should be golden‑brown, puffed up with a crisp outer shell. When pressed lightly, it should feel airy inside and not feel oily or soggy.
What does the YouTube channel Ekta@thisside🌼 specialize in?
The YouTube channel Ekta@thisside🌼 focuses on simple, home‑cooked Indian recipes that use everyday pantry ingredients, often highlighting regional snacks and quick meals for busy families.
How does the YouTube channel Ekta@thisside🌼's approach to Bihari cooking differ from other Indian cooking channels?
Ekta@thisside🌼 emphasizes authentic Bihari flavors like sattu and mustard oil, while many other channels lean toward more widely known North Indian dishes. She also shares personal anecdotes and improvisations based on what’s available at home.
Last updated: August 23, 2026
