Ukad Shengule from Maharashtra

Contributed by Sampada Kulkarni

Ingredients

1. Jowar flour ½ cup
2. Wheat flour ½ cup
3. Besan 2 tbsp
4. Ajwain / Carom seeds ¼ tsp
5. Turmeric powder ¼ tsp
6. Garlic green chili paste (7~8 garlic cloves and 1-2 green chillies) 1tbsp
7. Salt to taste
8. Finely chopped Coriander leaves
9. 1 tbsp Oil
10. Mustard seeds
11. Cumin seeds
12. Asafetida
13. Garlic paste 1tsp
14. Goda masala 1tbsp
15. Red chili powder 1 tbsp
16. 1 big glass Water

Procedure

1. In a dish add wheat flour and besan. Jowar flour can be added too
2. Add ajwain, turmeric powder, garlic chili paste and salt. Mix everything well together.
3. Add lots of coriander. Add a little water at a time and knead thick dough.
4. Don’t make the dough too thin. Let it be thicker than chapati flour
5. Transfer the dough into a bowl, cover and let it rest for about 10 minutes.
6. Roll small fingers size rolls. Join ends of each roll to seal the ends into circlular rolls. These are the Shengolya.
7. Make and keep aside.
8. For the gravy, heat up oil in a pan. Add mustard seeds and let it pop up.
9. Add cumin seeds and let them sizzle up.
10. Add asafetida. Reduce the heat to low.
11. Add garlic paste, goda masala and red chili powder.
12. Mix well and fry for about a minute.
13. Add water and salt. Let the gravy boil nicely.
14. Now drop shengolya prepared earlier in boiling hot gravy.
15. Mix once lightly, cover and cook on medium heat for about 15-20 minutes.
16. Add coriander leaves and shengolya are already.
17. You can have these shengolya as it is or add a little lemon juice

Serve this with papad, pickle and onion. Additional ghee makes it yummier!!