Sata
Flaky, layered fried ghee biscuits, plain, salted or sweet. Makes 30
Sata are rich, flaky rounds made from a ghee dough. Half the dough is cooked with extra ghee until golden and worked back in, which gives them their crumbly, layered texture. Fry them slowly over low heat. For salted sata, add ¾ teaspoon salt to the dough. For sweet sata, dip the fried sata in a thick sugar syrup and sprinkle with almond and pistachio flakes.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 15
Ingredients
For the dough
For sautéing the dough
For sweet sata (optional)
Method
0/7 doneStep 1: Mix 6 ½ oz plain flour, 3 ⅞ oz ghee, ½ cup water and ½ tsp baking powder (and ¾ tsp salt for salted sata) and knead into a soft dough. Leave aside for half an hour.
30 minStep 2: Divide the dough into 2 parts.
Step 3: Put one part in a pan with 3 ⅞ oz ghee and ½ cup water and cook on low heat, stirring, until the mixture becomes golden brown. Cool.
15 minStep 4: Knead both parts of the dough together and divide into small balls.
Step 5: Flatten each ball into a 5 cm round. Deep fry in oil over low heat until crisp and lightly golden, then drain.
25 minStep 6: For sweet sata, boil 1 ⅓ lb sugar and 1 cup water to a 3-thread syrup. Dip the sata in the syrup and sprinkle with 2 tbsp almond and pistachio flakes.
Step 7: Cool and store in an air-tight container.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 24 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sata take?
- About 85 minutes in total: 45 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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