Shengole – Marathi Recipe

Instructions

• In a dish take jawar flour. Add wheat flour and besan.
• Add ajwain, turmeric powder, garlic chili paste, and salt. Mix everything well together.
• Add lots of coriander. Add a little water at a time and knead the thick dough.
• Don’t make the dough too thin. Let it be thick only.
• Transfer the dough into a bowl, cover and let it rest for about 10 minutes.
• Heat up oil in a pan. Add mustard and let it pop up.
• Add cumin seeds and let them sizzle up.
• Add asafetida. Reduce the heat to low.
• Add garlic paste, goda masala, and red chili powder.
• Mix well and fry for about a minute.
• Add water and salt. Let the gravy boil nicely.
• Drop shengolya in boiling hot gravy.
• Take one small ball of dough and roll it into shengoli.
• Fold in the center and seal both the ends together. You can make thick or thin shengole as per your choice.
• When all shengolya are ready drop them into boiling gravy.
• Mix once lightly, cover, and cook on medium heat for about 15-20 minutes.
• Add coriander leaves and shengolya are already.
• You can have these shengolya as it is or adds a little lemon juice.
• Also, ghee tastes best with this.
• Serve this with papad, pickle, and onion.