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. By Sanjeev Kapoor 09 Feb 2022 in Recipes Course New Update 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 Advertisment 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 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. 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. Heat oil in another non-stick pan, add ginger-green chilli paste, mix well and sauté for 1-2 minutes. Add red chilli powder, garam masala powder, turmeric powder and salt and sauté for a few seconds. 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. Heat sufficient oil in a kadai. 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. 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. Arrange them on a serving platter and serve hot with fried green chillies. #Coriander seeds #Cumin seeds #Fennel seeds (saunf) #Garam masala powder #Ginger-green chilli paste #Gram flour (besan) #Oil #Red chilli powder #Refined flour (maida) #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article