Kulthache shengole
Kulthache shengole, from above
VegVeganMaharashtra

Kulthache shengole

Horse gram dough rings simmered in a spicy, garlicky broth. Konkan and Desh comfort.

50 minTime
10 gProtein each
mediumSpice
Rings of horse gram1 chapter · 1 min read

Make it your way

Grandma's wayKulith flour and goda masala.
The original
248kcalsame
10 gproteinsame
5 gfibresame
50minutessame

Shengole as Maharashtrian homes make them.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Horse gram1 cup kulith flour
Whole wheat flour (wholemeal atta flour, chapati flour)3 tbsp
Garlic8 cloves
Red chilli powder (indian red chili powder)1½ tsp
Turmeric (ground turmeric)¼ tsp
Ajwain (carom seeds)a pinch
Cooking oil (vegetable oil)2 tbsp
Mustard seeds½ tsp
Cumin seeds½ tsp
Onion1, chopped
Goda masala2 tsp
Kokum2 pieces
Coriander leaves (cilantro)a handful
Water3½ cups
Saltto taste

Method

4 steps
  1. 1Mix kulith flour, wheat flour, half the garlic crushed, chilli, turmeric, ajwain and salt; knead to firm dough.
  2. 2Roll thin ropes and join into small rings.
  3. 3Temper mustard, cumin and garlic in oil, add onion, goda masala and water; boil.
  4. 4Drop rings into the boiling broth with kokum; simmer until cooked and thick.
Serve it like this

Serve hot in bowls with steamed rice or bhakri.

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Make it a meal

What goes with Kulthache shengole: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jowar roti35 min
Bread or rice Methi thepla40 min
With a main Kulith pithi25 min
On the side Kakdi koshimbir10 min
On the side Kobichi bhaji20 min
To drink Kokum sharbat25 min
Something sweet Puran poli90 min
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