Shegaon Kachori

Main ingredients	Refined flour, Oil, Gram flour, Fennel seeds, Coriander seeds, Cumin seeds
Cuisine	Maharashtrian
Course	Snack
Prep time	30-35 minutes
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Others	Veg

 

Ingredients 

 

·         1½ cups refined flour (maida)

·         Salt to taste

·         3 tbsps oil + for greasing + for deep frying

·         Fried green chillies to serve

·         Masala stuffing

·         1½ tbsps fennel seeds (saunf)                                               

·         1 tbsp coriander seeds

·         1 tsp cumin seeds

·         1 cup gram flour (besan)

·         2 tbsps oil

·         1½ ginger-green chilli paste

·         1 tsp red chilli powder

·         ½ tsp garam masala powder

·         ¼ tsp turmeric powder

·         Salt to taste

Method

 

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

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 it coarsely with a pestle.

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

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

5.      Add gram flour and saute on low heat for 4-5 minutes. Add the crushed spice mixture and mix well. Set aside to cool completely.

6.      Heat sufficient oil in a kadai.

7.      To make the kachoris, grease the worktop with some oil. Divide the dough into medium sized portions and shape them into balls. Place each on the greased worktop and roll into small discs. Place a portion of the stuffing in the centre of each disc, bring the edges together and press to seal. Gently press each stuffed ball and roll lightly into a small disc.

8.      Gently slide in the kachoris, a few at a time, and deep fry on medium heat till they turn golden, crisp and lightly puffed. Drain on absorbent paper.

9.      Serve with fried green chillies.