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Shegaon kachori is a popular street food. This kachori was first made in Shegaon, hence the name. It tastes just awesome and becomes flaky. This is very easy and simple recipe. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 2 cups Maida
• A pinch of Salt
• 1/4 cup Oil
• 1 little less than 1/2 cup Water
• 1 tbsp Cumin seeds
• 1 tbsp Fennel seeds
• 1 tbsp Coriander seeds
• Oil
• Ginger-Garlic-Green chili paste
• 1/4 tsp Turmeric powder
• 1 tsp Garam masala
• Red chili powder
• 1 cup Besan
• Salt to taste
• Chat masala
• A pinch of Sugar
• Water
• Oil for frying
Method:
• 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 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 like we make for modak.
• The pari should be thin along the edges and thick at them 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 lower side is fried well, when it gets nice golden color, flip the kachori carefully over and
fry well from other side too.
• When other side also gets nice golden color take kachori out, drain excess oil and transfer it
into a dish.
• Shegaon kachori is all ready.
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