When it comes to the culinary treasures of Maharashtra, one cannot help but marvel at the sheer diversity and richness of the state's gastronomic offerings. From the spicy and tangy Vada Pav to the decadent Puran Poli, the state's cuisine is a reflection of its vibrant culture and history.

And when it comes to indulging in a quintessentially Maharashtrian snack, there is nothing quite like the Shegaon Kachori. This delectable snack is named after the town of Shegaon, located in the Buldhana district of Maharashtra.

Also Read: Crunchy Moong Dal Kachoris For Your Next Chaat Party

One of the things that set the Shegaon Kachori apart from other kachoris is its unique blend of spices. The use of fennel seeds, cumin seeds, and coriander powder gives the filling a distinctive flavour that is both spicy and aromatic.

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Ingredients: 

  • 1 ½ cups Refined Flour (Maida)
  • Salt, to taste
  • 3 tablespoons Oil + more for greasing and deep frying
  • Fried Green Chillies, to serve

For the Masala Stuffing:

  • 1 ½ tablespoons Fennel Seeds (Saunf)
  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons Oil
  • 1 ½ teaspoons Ginger-Green Chilli Paste
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • 1/4 teaspoon Turmeric Powder
  • Salt, to taste
  • 1 cup Gram Flour (Besan)

Method:

  • In a large bowl, mix together refined flour, salt, and 3 tablespoons of oil until the mixture resembles breadcrumbs. 
  • Add 1/2 cup of water and knead into a stiff dough. 
  • Cover with a damp muslin cloth and set aside for 10-15 minutes.
  • For the masala stuffing, dry roast fennel seeds, coriander seeds, and cumin seeds in a small non-stick pan until 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.
  • 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 until they puff up and turn golden and crisp all around. Drain on absorbent paper.
  • Arrange the kachoris on a serving platter and serve hot with fried green chillies.