Shegaon Kachori – Marathi Recipe

Instructions

• Take maida into a dish.
• Add salt, oil and mix everything well together. The mixture should come together nicely.
• Add a little water at a time and knead medium consistency dough.
• The dough should neither be too stiff nor too soft and also it should not stick to your hand.
• Cover and rest the dough for about 30 minutes.
• Heat up a pan on medium heat.
• Add cumin seeds, fennel seeds, coriander seeds, and roast on medium heat a little until these release aroma.
• Transfer everything into a blender jar and blend into a coarse powder. Masala for kachori is ready.
• Heat up oil in a pan.
• Add ginger-garlic-green chili paste and fry for about a minute.
• Add turmeric powder, garam masala, red chili powder and fry for about 30 seconds.
• Add besan and roast well.
• Add the blended masala, salt, chat masala, sugar, and mix well. Sprinkle water and mix well.
• Cover and steam on very low heat for about 4-5 minutes.
• Remove the lid and let the mixture cool down completely.
• Stuffing for kachori is ready.
• Take the dough and knead it once more.
• Take a small portion of dough and make it smooth and even.
• Make pari for it as we make for modak.
• The pari should be thin along the edges and thick at the center.
• Fill the stuffing and close it up.
• Roll it into the shape of kachori.  
• While rolling, take care to roll along the edges and very carefully.
• Heat up oil in a pan.
• While dropping kachori in hot oil face the closed side up and fry on very low heat.
• Sprinkle the oil on kachori until it floats on the oil.
• When the lower side is fried well, when it gets a nice golden color, flip the kachori carefully over and fry well from another side too.
• When another side also gets nice golden color take kachori out, drain excess oil and transfer it into a dish.
• Shegaon kachori is all-ready.