Satorya – Delicious Stuffed Sweet Indian Bread

Satorya served with home made Ghee

Satorya – Delicious Indian Bread with Semolina, Jaggery and Mawa (Milk Solids) Filling

Satorya is a Maharashtrian Specialty. This sweet roti (Indian Bread) is made using a filling of Semolina, Jaggery and Mawa (Milk Solids). The process is very similar to Maharashtrian Puran Poli but this one is easy since the filling is sticky than Puran Poli filling of Chana Dal. Satorya are very delicious, mild sweet. You can have these as main course or as breakfast / snack. This can be a good option for Tiffin as well.

I’ve Pan Fried (Roasted using Ghee) Satorya. But Satorya can be Deep Fried in Ghee (Clarified Butter).


For Filling

Fine Semolina 1 cup

Crushed Jaggery 2.25 to 2.5 cups (Adjust as per desired sweetness)

Roasted Mawa (Milk Solids) 1 cup

Cardamom Powder ½ teaspoon

Ghee (Clarified Butter) 2 tablespoon

Milk 2 cups

Salt 2 pinch or to taste

For Outer covering

Fine Semolina 1.5 cups

All Purpose Flour 1.5 cups

Ghee (Clarified Butter) 2 tablespoon

Salt a pinch

Other Ingredients

Rice Flour ½ cup for dusting

Ghee For Pan Frying Satorya


To make dough

1. Mix Semolina and All purpose flour in a big plate. Add Ghee and Salt.

2. Using water bind a medium consistency dough.

3. Keep dough covered for 1 hour.

To make filling

1. Roast Semolina on medium flame with 2 teaspoon of ghee till light brown and you get nice aroma of roasted Semolina

2. Simultaneously heat 2 cups of milk

3. When Semolina is roasted, turn the gas flame to low and pour hot milk into the Semolina pan. Quickly stir to avoid formation of lumps and cover the pan. Cook for 3-4 minutes stirring in between.

4. Add Jaggery, salt and mix

5. Cook covered for 2-3 minutes. Add little water if required.

6. Transfer Semolina mixture to a plate and leave it to cool.

7. When the mixture comes to room temperature add roasted Mawa (Dehydrated Milk Solids) and Knead the mixture properly to break lumps if any.

8. Add Cardamom powder and mix.

9. Now make big lemon size balls of the filling. This measure will make 19-20 filling balls.

To make Satorya

1. Take Rice flour in a flat plate. This will be used for dusting

2. Make lemon size balls of the dough – about 19-20.

Dough Balls
Filling Balls

3. Roll dough ball into a Puri (small circular shape about 2.5 to 3 inch in diameter). Place the filling ball over this Puri and cover the filling with dough by stretching it from all sides. Seal the edges properly.

4. Dip the covered filling ball in rice flour. Pat the ball gently with your fingers to make a Puri (Small circular shape). Now with a rolling pin (Belan), roll this puri into a medium size circular shape (Roti); don’t roll it too thin. Roll it gently, don’t give pressure on rolling pin while rolling. Use dusting flour as required.

5. Once the roti is rolled, roast it on a hot non stick griddle of medium to low flame. Dust away the excess dusting flour using a thin towel. Apply ghee on both sides while roasting. Satori will puff nicely.

Satori Puffs while roasting
Satori Puffs while roasting

6. When both sides of roti are roasted; Santori is ready.

7. Serve with Home made ghee.

8. Satorya can be stored for 2-3 days without refrigeration.

Satorya served with home made Ghee
Satorya served with home made Ghee

Be the first to comment

Your comments / feedback will help improve the recipes