Futhairi, Sattu Bati, Fried Bihari Litti

Sattu is a North Indian delicacy. There are multiple recipes made with Sattu, one of which is Futhairi. It’s flavoursome and easy to make. Also, unlike daal baati, which is generally made on a tandoor and might not have the stuffing, futhairi can be eaten just by itself or with dal/curd/raita/chokha (potato/brinjal).


  • For the Stuffing
  • 1 Cup Sattu (ground dry roast chana)
  • 3 Garlic Cloves
  • 1 Inch Ginger
  • 2 Green Chillies
  • 2 Peppers
  • 1 Tsp Ajwain (Carom Seeds)
  • 1 Tsp Mangrail (Fennel Flower/Black Cumin)
  • Salt to Taste
  • 4 Tbsp Mustard Oil
  • 1 Tbsp Pickle Spice (optional)
  • 1 Tbsp Lemon Juice
  • 1/2 Coriander Leaves
  • For the Dough
  • 4 Cups Wheat Flour
  • 4 Tbsp Ghee


Prep: 30 minutes
Cooking: 30 minutes

  1. For the stuffing, grind garlic, ginger, pepper, chillies and coriander leaves into a paste.
  2. Add the same in the sattu. Then add ajwain, mangrail, salt, mustard our, lemon juice, pickle spice and salt. Mix thoroughly. Stuffing should form a lump if pressed between the palm.
  3. For the dough – add ghee in the wheat flour. Mix it well, knead by gradually adding water as and when required. The dough should be 80% as soft as that of roti.
  4. Make 6 to 7 dough balls.
  5. Stuff the dough with the mixture and make softballs.
  6. Heat oil in the pan and fry the futhairis on medium heat and till they are golden brown.
  7. Serve with raita, dal or chokha as per your liking (I prefer simple jeera raita).