nitaliblogs

Marathwadi Shengole

 Marathwadi Shengole

Marathwadi Shengole

Simmering away in the pot..

Simmering away in the pot..

Tear-drop shaped Shengole

Tear-drop shaped Shengole

The dough ready to be shaped

The dough ready to be shaped

All ingredients for the dough

All ingredients for the dough

My family has roots in the Marathwada region of Maharashtra and the food from this region is quite robustly spicy to say the least. The region has been geographically quite drought prone, so the cuisine doesn’t make much use of a lot of variety of produce; but uses only a few ingredients in many different ways.

This is my Aaji’s (grandmother’s) recipe and it is pure comfort food for me. The fact that it uses a couple of different flours makes it quite nutritious. I’ve stuck to the original recipe and used Jowar, besan and atta here. But there are other regions in Maharashtra which make this with kulith (horsegram) flour or Ragi/ Nachni (finger millet) flour too. One can use different multigrain combinations of their choice and enjoy this soupy, one pot meal on a cold winter evening.

Ingredients:

2 cups Jowar (Sorghum) flour;

1 cup Besan (Chickpea flour);

½ cup Atta (whole-wheat flour);

10-12 cloves of garlic, roughly crushed;

A handful of coriander leaves, chopped;

½ tsp Jeera (Cumin seeds);

½ tsp Ajwain (Carom seeds);

¼ tsp Rai (Mustard seeds);

Water, for kneading the dough and 6 cups for the base;

5-6 curry leaves;

2 tsp Oil;

Turmeric, a small pinch;

Salt, to taste;

Red chilly Powder, to taste;

Ghee (Clarified butter), to top.

Method:

  1. Mix the jowar flour, whole-wheat flour, chickpea flour, crushed garlic, carom seeds, cumin seeds, red chilly powder and salt in a bowl.
  2. Add a little water and knead the dough. Divide the dough into several small portions and roll each portion between your palms to first make shape it into slender cylinders and then shape them into tear-drops as shown in the picture.
  3. Shape almost all the dough into tear-drop shapes but reserve some dough (roughly enough to make 5-6 tear-drops).
  4. Heat 2tsp oil in a pot to a smoking temperature. Add the mustard and cumin seeds and let them splutter. Reduce the flame and add turmeric and curry leaves to the oil.
  5. Then add about 6 cups of water and a pinch of salt to it. Bring the water to a boil.
  6. Now add the tear-drop shaped Shengole to the boiling water and continue boiling for 4-5 minutes.
  7. Take the reserved dough and mix it with a cup of water to make a smooth paste. Add this paste to the pot and mix gently. This will thicken the base.
  8. Continue to simmer for another 2-3 minutes.
  9. Serve hot with chopped coriander and a little ghee on the top.
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5 comments on “Marathwadi Shengole

  1. Ema Jones
    December 8, 2014

    Indian food is spicy food..

    Like

    • nitali04
      December 8, 2014

      It is..but you can always adjust the spice levels to your comfort..

      Liked by 1 person

      • Ema Jones
        December 8, 2014

        Definitely the possibilities and varieties are endless and taste enhances when you exchange ideas. Merry Christmas!

        Like

      • nitali04
        December 8, 2014

        Merry Christmas! And happy holiday baking 🙂

        Liked by 1 person

      • Ema Jones
        December 9, 2014

        Thank you so much dear 🙂

        Like

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