Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Shengole | Spicy, Fresh Pasta from Maharashtra
Aruna
Shengole are small rings made with a spiced dough of jowar flour, wheat flour, and besan, and then simmered in water flavoured with red chilli powder and turmeric. Simply delicious when eaten hot with some ghee on top.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
India, Maharashtrian
Servings
4
People
Ingredients
1x
2x
3x
For the Shengole
1/2
Cup
Jowar Flour
(~75 gms)
1/4
Cup
Wheat Flour
(~30 gms)
1
tbsp
Besan
(~10 gms)
1/2
tsp
Ajwain, Carom Seeds
1
tsp
Green Chilli Paste
(See Notes)
1/2
tsp
Garlic Paste
(See Notes)
1/4
tsp
Turmeric
1/4
Cup
Warm Water
Salt to Taste
Tempering
2
tsp
Oil
(Groundnut Oil preferred)
1
tsp
Mustard Seeds
1
tsp
Cumin Seeds
1
tsp
Spicy Red Chilli Powder
1/4
tsp
Turmeric Powder
8
Curry Leaves
Other Ingredients
2.5
Cups
Water
Salt to Taste
Instructions
Making the Shengole
In a large bowl, mix together all the ingredients
except the water
.
Gradually add the warm water and make soft dough.
Important:
Set aside 1" ball of the Shengole dough for thickening the gravy.
Take about a 1" ball of the dough and roll it into a pipe about 5" long and 1/4" thick.
Bring together the ends and press them together to form a tear-shaped Shengole.
Repeat the process to make all the Shengole.
Cooking the Sengole
In a large kadhai, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the cumin seeds and stir-fry till they change colour.
Add curry leaves, turmeric, and chilli powder.
Add 2 cups of water and some salt, and bring the water to boil.
Turn the heat down to low and add the shengole to the simmering water.
Turn the heat up to medium, and let the shengole cook in the simmering water for about 8 minutes, or till they are cooked through.
While the Shengole are cooking, dissolve the 1" ball of dough that we had reserved in 1/4 cup water.
When the shengole are cooked, add the dough water to the gravy and simmer for 5 minutes till it is a bit thick.
Serve immediately with some ghee on top.
Notes
I ground 4 spicy green chillies with about 3 large cloves of garlic to create a green chilli-garlic paste.
Keyword
Shengole
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!