Singade ke ate ke Shengole

Name: Singade ke ate ke Shengole
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup singade ka atta; 3/4 th cup rajgira atta; 4 tablespoon bhagar ata; 2 green chillies; 2 tablespoon peanuts; 3 teaspoon salt; 2 teaspoon red chilli powder; 1 tablespoon desi ghee; 1 tablespoon cumin seeds; 2 teaspoon ginger - green chilli paste; 3-4 cups water

Kshama's Kitchen @Kshama_1973

#ga24
This is my Innovative recipe inspired by traditional Maharashtrian recipe .This recipe mainly a good option for fasting ,especially duting navratri . This is a one dish meal full of high nutritional value.

Kshama's Kitchen @Kshama_1973

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Ingredients

20 minutes

4 people

1 cupsingade ka atta
3/4 th cup rajgira atta
4 tablespoonbhagar ata
2green chillies
2 tablespoonpeanuts
3 teaspoonsalt
2 teaspoonred chilli powder
1 tablespoondesi ghee
1 tablespooncumin seeds
2 teaspoonginger - green chilli paste
3-4 cupswater

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Steps

20 minutes

1

In a mixing bowl take Singada,rajgira,bhagar atta and mix well. Then add salt,red chilli powder cumin seeds. Mix it properly then add water slowly and make a soft dough and keep aside.
2

Now in a kadai add ghee once heated add cumin seeds, once splutter add peanuts and roast properly.Then add green chilli and ginger green chilli paste and saute well.Then add water [ 3 cups ] and on a high flame let it boil. To make it thick add small portion from the dough and mix well.
3

Now take small portion from.the dough and make a string.It should not be very long,it should not be vert thin. Now join the two ends of the string and press with your thumb and first finger.
4

Now slowly one by one deep the shengole in the boiling water and cook it for 15 minutes,.
5

Once cooked remove the shengole to a serving plate and serve with the gravy in which we have cooked it.