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 This is a Sanjeev Kapoor exclusive recipe.

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Shegaon Kachori

Shegaon Kachori

Main Ingredients Refined flour (maida), Salt
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg


  • 1½ cups refined flour (maida)
  • Salt to taste
  • 3 tablespoons oil + for greasing + for deep frying
  • Fried green chillies to serve

Masala stuffing

  • 1½ tablespoons fennel seeds (saunf)
  • 1 tablespoon coriander seeds 
  • 1 teaspoon cumin seeds
  • 1 cup gram flour (besan)
  • 2 tablespoons oil
  • 1½ ginger-green chilli paste
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
  • Salt to taste


  1. Take refined flour in a large bowl. Add salt and oil and mix till the mixture resembles bread crumb consistency. Add ½ cup water and knead to 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 till fragrant. Transfer into a mortar and coarsely crush it with a pestle.
  3. Heat oil in a non-stick pan. Add ginger-green chilli paste and mix well. Sauté for 1-2 minutes.
  4. Add red chilli powder, garam masala powder, turmeric powder and salt and sauté for a few seconds.
  5. Add gram flour and roast on low heat for 4-5 minutes. Add the crushed 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. Take a medium sized portion of the dough and shape it into a ball. Place it on the greased worktop and roll it into a small disc. Add a portion of the masala stuffing and bring the edges to the centre and press to seal. Gently press and lightly roll 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.
  9. Serve  with fried green chillies.