How to make Shegaon Kachori -

A popular street food, these kachoris were first made in Shegaon and therefore the name. Eat one and you will want more and more

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Maharashtrian

Course : Snacks and Starters


Shegaon Kachori

Shegaon Kachori Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Shegaon Kachori Recipe

  • Refined flour (maida) 1 1/2 cups

  • Salt to taste

  • Oil 3 tbsps + for greasi to deep fry

  • Fried green chillies to serve

  • Masala stuffing

  • Fennel seeds (saunf) 1 1/2 tablespoons

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Oil 2 tablespoons

  • Ginger-green chilli paste 1 1/2 teaspoons

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Gram flour (besan) 1 cup

Method

Step 1

Take refined flour in a large bowl, add salt and 3 tbsps oil and mix till the mixture resembles breadcrumbs. Add ½ cup water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Step 2

To make the masala stuffing, dry roast fennel seeds, coriander seeds and cumin seeds in a small non-stick pan till fragrant. Transfer into a mortar and crush coarsely with a pestle.

Step 3

Heat oil in another non-stick pan, add ginger-green chilli paste, mix well and sauté for 1-2 minutes.

Step 4

Add red chilli powder, garam masala powder, turmeric powder and salt and sauté for a few seconds.

Step 5

Add gram flour, mix and sauté, on low heat, for 4-5 minutes. Add the crushed spices and mix well. Set aside to cool completely.

Step 6

Heat sufficient oil in a kadai.

Step 7

To make the kachoris, grease the worktop with some oil. Divide the dough into medium sized portions and shape them into balls. Roll out each ball into a small disc, place some masala stuffing in the middle, bring the edges of the disc to the centre and press to seal. Gently press and roll lightly into a small disc.

Step 8

Gently slide the kachoris into hot oil, a few at a time, and deep fry on medium heat till they puff up and turn golden and crisp all around. Drain on absorbent paper.

Step 9

Arrange them on a serving platter and serve hot with fried green chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.