Satori Recipe (Maharashtrian Mawa Flat Bread)
A vegetarian Maharashtrian Recipes recipe with khoya (mawa), poppy seeds, dry dates powder (kharik pud). Ready in 1h 10m, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
18 steps- 1
To begin making the Satori recipe, make a thick dough from maida, semolina & besan
- 2
Keep it aside for half an hour
- 3
In the meanwhile you can make the stuffing
- 4
In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes
khoya (mawa)(2 cups)ghee(1/2 cup)tablespoons ghee - heated(2) - 5
Stir it continuously as the khoya may burn very easily
khoya (mawa)(2 cups) - 6
Keep it aside to cool
- 7
Add some more ghee and fry the poppy seeds, dry dates powder one after the other
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon)ghee(1/2 cup)tablespoons ghee - heated(2) - 8
keep the poppy seeds & dry dates powder separately
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon) - 9
After the poppy seeds cool down grind them into powder
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon) - 10
Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori
khoya (mawa)(2 cups)poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon)caster sugar(1 cup) - 11
grind the mixture to make a homogeneous mixture
- 12
If the filling is too dry add some milk
milk - if needed - 13
(may be 2 to 4 tablespoons or as needed to make it moist)Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
milk - if neededtablespoons flour (besan)(2 gram)tablespoons ghee - heated(2) - 14
Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter
- 15
On a medium flame, fry the satori from both the sides, using ghee
ghee(1/2 cup)tablespoons ghee - heated(2) - 16
The satori should puff up, when you fry them
- 17
Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box
- 18
Serve Satori as a sweet side dish for the festivals along with your festive meal
Rate this recipe
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Satori Recipe (Maharashtrian Mawa Flat Bread)
A vegetarian Maharashtrian Recipes recipe with khoya (mawa), poppy seeds, dry dates powder (kharik pud). Ready in 1h 10m, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
18 steps- 1
To begin making the Satori recipe, make a thick dough from maida, semolina & besan
- 2
Keep it aside for half an hour
- 3
In the meanwhile you can make the stuffing
- 4
In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes
khoya (mawa)(2 cups)ghee(1/2 cup)tablespoons ghee - heated(2) - 5
Stir it continuously as the khoya may burn very easily
khoya (mawa)(2 cups) - 6
Keep it aside to cool
- 7
Add some more ghee and fry the poppy seeds, dry dates powder one after the other
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon)ghee(1/2 cup)tablespoons ghee - heated(2) - 8
keep the poppy seeds & dry dates powder separately
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon) - 9
After the poppy seeds cool down grind them into powder
poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon) - 10
Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori
khoya (mawa)(2 cups)poppy seeds(1 tablespoon)dry dates powder (kharik pud)(1 tablespoon)caster sugar(1 cup) - 11
grind the mixture to make a homogeneous mixture
- 12
If the filling is too dry add some milk
milk - if needed - 13
(may be 2 to 4 tablespoons or as needed to make it moist)Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
milk - if neededtablespoons flour (besan)(2 gram)tablespoons ghee - heated(2) - 14
Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter
- 15
On a medium flame, fry the satori from both the sides, using ghee
ghee(1/2 cup)tablespoons ghee - heated(2) - 16
The satori should puff up, when you fry them
- 17
Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box
- 18
Serve Satori as a sweet side dish for the festivals along with your festive meal
Rate this recipe
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