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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
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
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Ingredients list for Shegaon Kachori

  • 1 1/2 cups Refined flour (maida)
  • to taste Salt
  • for greasi to deep fry Oil 3 tbsps +
  • to serve Fried green chillies
  • Masala stuffing
  • 1 1/2 tablespoons Fennel seeds (saunf)
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Oil
  • 1 1/2 teaspoons Ginger-green chilli paste
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 cup Gram flour (besan)

Method

  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.
  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.
  3. Heat oil in another 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 and sauté for a few seconds.
  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.
  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. 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.
  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.
  9. Arrange them on a serving platter and serve hot with fried green chillies.
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