खजूर साटोरी (Stuffed Dates Paratha)

Healthy twist to  a traditional Maharashtrian dessert

Satori (साटोरी) is a traditional Maharashtrian dessert prepared with khoya, coconut and suji (semolina) stuffed in a poori made with maida. I have given a healthy twist to this traditional sweet dish by adding khajoor (dates), poppy seeds, sesame seeds and dried coconut stuffing inside a puri made with mainly whole wheat flour and some maida. Instead of deep frying, I lightly roasted them with ghee. The result was delicious yet healthy khajoor satori !

[purerecipe]

Method

Stuffing –

1. Chop pitted dates as small as possible.
2. Roast sesame seeds in a small frying pan until they become lightly brown. Keep aside and let them cool
3. In the same pan, heat 1/2 table spoon of ghee and roast poppy seeds for 3-4 minutes on low flame. Once done, keep them aside and let them cool.
4. Again add 1/2 teaspoon oil and roast the grated coconut until the color changes to light brown. Coconut gets browned quickly so keep an eye on it and stir constantly. Let it cool down. Crush the roasted coconut with hands or in a grinder.
5. Then add 2-3 tablespoon of ghee and roast chopped dates for 5 minutes. The dates become tender, now mix all above ingredients. Mix well for 2-3 minutes. You can make this stuffing well in advance and it can also be preserved in an airtight jar for few months.

Dough –

1. When you are ready to roll the satoris, mix whole wheat flour, maida and a pinch of salt.
2. Heat the oil and mix it in the flour. This hot oil is also know as “mohan”, it helps the mixture to become lighter and fluffier.
3. Stir in warm milk and knead the dough for a few minutes to make smooth and firm dough. Keep it aside for half an hour.

Satori / Stuffed paratha –

1. Divide the dough and stuffing in 5 equal sized balls. Stuffing balls can be larger than dough balls.
2. Roll a dough ball to make around 3 inch diameter circle, put a stuffing ball and seal all sides as we do in any stuffed paratha. Roll it to make a think puri (around 5 inch diameter puri).
3. Repeat this for all 5 parts.
4. Heat a medium size skillet and add 1 teaspoon of ghee. Place a satori over the skillet. After few seconds, flip the satori and lightly press the puffed areas. Flip it couple of times. It will develop golden-brown spots. Take it out on a plate lined with paper towel to absorb extra ghee. Repeat it for other satoris.

Satoris can be enjoyed warm or cold. Bon apetite!