Shegaon Kachori Recipe in English: Welcome friends in todays blog. Today we’ll discuss about the delicious Shegaon kachori and how it can be made. So let’s begin.
Shegaon Kachori is a delicious snack which originates from the place called Shegaon. Shegaon is a religious place located in Buldana district in Indian state of Maharashtra.
Ingredients to make Shegaon Kachori
For the Dough
You’ll need the following ingredients to make the dough for delicious Shegaon kachori:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (maida) | 2 cups |
| Salt | 1 to 2 teaspoons |
| Semolina (sooji) | 1 to 4 cups |
| Ajwain (carom seeds) | 1 teaspoon |
| Oil/Ghee | 2 tablespoons |
| Water | As needed |
For the Filling
Following ingredients are needed to make the delicious Shegaon Kachori.
| Ingredient | Quantity |
|---|---|
| Moong dal (soaked for 2 hours) | 1 cup |
| Green chilies (chopped) | 2-3 |
| Cumin powder | 1 teaspoon |
| Ginger (finely grated) | 1 inch piece |
| Coriander powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Salt | To taste |
| Asafoetida (hing) | A pinch |
| Coriander leaves (chopped) | 2 tablespoons |
| Oil | 1 tablespoon |
Preparation Steps
Making the Dough
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Mix the dry ingredients: You can use a large mixing container to combine semolina, all purpose flour, carom seeds and salt. Then mix all the ingredients well.
Include oil: Add oil into the dry ingredients and mix till the mixture look like coarse breadcrumbs.
Knead the dough until smooth: Gradually add a little little water and knead until you have a smooth dough. Make sure that, it should not be too stiff or too soft.
Rest the dough: Let the dough rest at least 30 minutes covered by damp cloth. This allows gluten to relax and make it easier to roll out later. (Shegaon Kachori Recipe in English)
Preparing the filling
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Prepare the dal: Drain the soaked yellowish moong dal & blend it to a course paste. A bit of texture is essential so don’t make it too smooth. (Shegaon Kachori Recipe in English)
Cook the filling: You need to heat oil in a pan over medium heat then add asafoetida, green chillies and ginger. After that saute it for a minute until fragrant.
Add spices: Stir well the mixture of coriander powder, turmeric powder, red chili powder, cumin powder and salt.
Combine the dal: You need to add the blended dal to the pan and mix everything in depth then cook for about 5 to 7 minutes while stirring occasionally.
The mixture should be dry and easily form a ball whenever it be pressed.
End with coriander: Now, you can turn off the heat and add chopped coriander leaves into it. Before using it let the filling cool to fill the kachoris. (Shegaon Kachori Recipe in English)
Assembling the Kachoris
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Divide the dough: After letting the dough rest, divide it into the equal sized pieces.
Knead the dough and roll it out: Roll each ball into a circle on a floured surface.
Add the filling: Press a spoonful of the prepared filling into the very center of the circle for the shaping inside.
Seal the kachori: Gather the dough around the filling to seal the kachori and pinch them together. Gently flatten the filled ball to form a disc and pinch them together to make sure the filling is secure.
This will tell you whether the kachori will turn out well or not. (Shegaon Kachori Recipe in English)
Frying the Kachoris
Heat the oil: Take a deep pan and add enough oil for frying and heat it over medium heat.
Check the temperature: You need to check the oil whether it is ready or not by dropping a small piece of dough into it. If a small piece of dough sizzles then it proves that the oil is ready to fry the kachoris.
Fry the kachoris: As soon as the oil in the pan is hot, you can start frying the kachoris in it, taking care not to crowd the kachoris on the pan.
Fry both sides of the kachoris for about 4 to 5 minutes each, and fry until the kachoris puff up and turn golden or brown.
Remove the kachoris from the pan: Once the kachoris are fried properly, place them on a large paper towel, this will automatically absorb the excess oil in the kachoris. (Shegaon Kachori Recipe in English)
Serving Suggestions
Shegaon Kachori is usually served with fried green chillies. But over time, this has changed and in some places, Shegaon Kachori is served with curd, mint chutney or tangy tamarind water.
You can also serve pickles and salads with Shegaon Kachori. (Shegaon Kachori Recipe in English)
FAQs:
Can I bake Shegaon Kachoris instead of frying them
Traditionally, shegaon kachori are prepared by frying them in oil, but if you want to bake them, you will need to bake them at a high temperature, around 190 degrees, until golden brown.
How can I store leftover kachoris?
You can store them in an airtight container. You can reheat them in the air fryer to make them even better.
Can I use different fillings?
Of course, you can also experiment with different types of fillings. Like mixed vegetables, paneer or potatoes (spicy) according to your taste.
What is the best way to ensure crispy kachoris?
Resting the batter for making kachori is essential to give it a crispiness, and you can also use a little semolina in the batter.
Are Shegaon Kachoris gluten-free?
Yes, if you want gluten-free shegaon kachori, you can use a gluten-free flour mix.