Ukad Shengole (Maharashtrian Pasta)

Name: Ukad Shengole (Maharashtrian Pasta)
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup sorghum flour (jowar flour); 1 tbsp whole wheat flour; 2 tbsp besan (gram flour); 1 tsp carom seeds; 1/4 tsp turmeric powder; 1/4 tsp chilli powder; 1/2 tsp coriander and cumin powder; 1 tbsp oil; 1/4 tsp mustard seeds; 1 tsp coriander leaves; 1 litre water (approximately); As Per Taste Salt

jyotibahirat @jyotiskitchen

Bangalore

This Sorghum Flour Delight is a unique and delicious twist on the original pasta. The traditional name of this dish is Ukad Shengole It is extremely flavourful and healthy as well! The pasta (or shengole) made with various flours is healthy and the gravy filled with spices leaves you craving for more! It can be enjoyed with ghee and pickle. #NVM

jyotibahirat @jyotiskitchen

Saved

Ingredients

15-20 minutes

4 people

1 cupsorghum flour (jowar flour)
1 tbspwhole wheat flour
2 tbspbesan (gram flour)
1 tspcarom seeds
1/4 tspturmeric powder
1/4 tspchilli powder
1/2 tspcoriander and cumin powder
1 tbspoil
1/4 tspmustard seeds
1 tspcoriander leaves
1 litrewater (approximately)
As Per TasteSalt

Saved

Steps

15-20 minutes

1

Take all the flours in a deep pan. Add the carom seeds, a little turmeric powder, chili powder and coriander and cumin powder, and a little salt.
2

Mix well. Add little water at a time and knead the dough.
3

Cover and let it rest for 10 minutes.
4

Take a deep non-stick pan and add oil to it. When the oil becomes hot add the mustard seeds.
5

When the mustard seeds crackle, add water, turmeric powder, chili powder, salt, coriander, and cumin powder, and let the water/gravy boil on low flame.
6

Now take the dough, and make small balls out of it. Roll with both palms lengthwise.
7

Give it a droplet shape or any shape of your choice.
8

Repeat the procedure with the remaining dough.
9

Drop the dough droplets into the deep pan which has the gravy.
10

Add 2 tsp gram flour mixed with little water to the gravy.
11

Cover and cook for 10-15 minutes or till done on low heat stirring occasionally.
12

Garnish with coriander leaves.
13

Serve hot with ghee. Enjoy!