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Explore Authentic Maharashtrian Shengole Recipe #Shorts with 3,847,467 views, 94,855 likes, and 801 comments. Experience the impact of this video content that has captured audience attention.

Ingredients for Ukkad Shengolay • Handful of Fresh Coriander leaves • Green Chilli 3 Or as per your Spicyness • Garlic Pods 7 - 8 • Cumin Seeds 1 & 1 Tbsp • Ginger 1 inch......Add 1 - 2 Tbsp of Water and Make a Paste Or Pound it • 1 Cup Sorghum Millet (Jowar) • Half Cup Whole Wheat Flour • 3 Tbsp Gram Flour (Besan) • Carrom Seeds 1 Tsp • Turmeric Powder Half & Half Tsp • Salt to Taste • Oil 2 - 3 Tbsp • Water for preparing Dough & Gravy • Coarse Chilli Powder 1 Tbsp • Maharashtrian Goda Masala 1 Tbsp (Optional) • Coriander Powder 1 Tbsp • Fresh Coriander Leaves for Garnishing • Aslo you can Garnish with a Tsp Ghee on Top Ingredients: For Goda Masala • 250 gm Coriander seeds • 10 gm Coconut • 10 gm Stone flower • 10 gm bay leaves • 20 gm White Sesame seeds • 20 gm Poppy seeds • 10 gm Black Cardamom • 10 gm Star anise • 10 gm Cassia buds • 10 gm Black cumin seeds • 10 gm Khada Hing / Asafoetida stone • 10 gm Cinnamon • 10 gm Black peppercorns • 10 gm Cloves • 10 gm Mace • 4 tsp Oil Method: • Take coriander seeds and clean them really good. • Heat up a pan on medium heat. • Add coriander seeds in pan and roast really good for 7-8 minutes on low to medium heat until it release aroma. Take it out into a bowl. • Add sesame seeds into pan and roast on medium heat until they turn light golden. Take roasted sesame seeds into a bowl. • Add poppy seeds and roast on medium heat until it gets nice golden color. Take it out into a bowl. • Add black cumin seeds and roast on medium heat until it releases aroma. Take it out into a bowl. • Add grated coconut and roast on medium heat until it gets nice golden color. Take it out into a bowl. • Heat up oil in the pan. When oil is enough hot, add cinnamon sticks and fry until it changes its colour. Take it out into a dish. • Add black cardamom and fry it nicely. Take it out into a dish. • Add star anise and fry it nicely. Take it out into the dish. • Add mace and fry it really good. Take it out into the dish. • Add cloves and fry it nicely. Take it out into the dish. Cloves puff up on frying. • Add black peppercorns and fry it nicely. Take it out into the dish. • Add cassia buds and fry it nicely. Take it out into the dish. • Add asafetida stones and fry it nicely. Take it out into a separate bowl. It changes its color and puff up on frying. • Add bay leaves and fry it nicely. Take it out into a separate bowl. • Add stone flower in the end and fry it nicely. Take it out into the dish. • Transfer the roasted coriander seeds into blender pot and blend it. • Sieve the powder to remove coarse powder from it. Keep the coarse powder aside. • Add fried cinnamon, black cardamom, star anise, javitri, cloves, black peppercorns and cassia buds together into blender pot and blend them. • Add roasted black cumin seeds in it. • Crush the fried asafoetida stones into mortar and make small pieces of it. • Add this crushed asafoetida into blender pot and blend together. • If these fried garam masala is not blended into fine powder, then add coarse coriander powder in it and blend again. • Mix these belnded spices with coriander powder really good. • Add fried stone flower and bay leaves together in blender pot and blend. • Mix with coriander powder really good. • Add roasted poppy and sesame seeds with coconut into blender pot and blend nicely. • These will release oil on blending. Mix them with coriander powder again. • After mixing all spices together, blend the ready masala again in blender once more. • This will assure mixing of all ingredients. • Goda masala is already. • You can store goda masala into an airtight container. It has shelf life of about 1-2 years.

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