BHARLI SHEVGYAACHYA SHENGAANCHI BHAJI (STUFFED DRUMSTICK FRITTERS)

Bharli Shevgyaachya Shengaanchi Bhaji are fritters made using drumsticks and a stuffing of coconut and some traditional spices. Drumsticks are used in the Indian cuisine, especially in Maharashtra and South India on a large scale.

We can find umpteen recipes for the same, from Sambar, gravies, daals to dry vegetable preparations! One such unique recipe is this delicious Shevgyaachya Shengaanchi Bhaji, which my best friend was kind enough to share with me, especially for my blog! I was curious since the day she had mentioned it, and was dying to try it out! Sharing with you all, the recipe of these absolutely delicious fritters!

For some more such delicious dishes, do take a look at the following recipes too….

1. Kothimbir Vadi
2. Sprouted Ragi And Oats Cutlets
3. Healthy Haraa Chanaa Peanut Sesame Balls
4. Dahi Vada
5. Kobiche Bhanole

Prep Time : 20 min

Cooking Time : 3 min

Serves : 5

INGREDIENTS :

• 3 Long Thick Drumsticks (Cut Into 20-22 pieces of 3″)
• As Required Oil For Frying The Bhaji

For The Stuffing :

• 1/4 cup Fresh Grated Coconut
• 2 tbs Roughly Crushed Roasted Peanuts
• 1/4 cup Finely Chopped Onions
• 1/2 tsp Cumin Seeds
• 2 pinches Caraway Seeds (Ajwain/Owaa)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• 2 tsp Besan (Chickpea Flour)
• 1/4 cup Chopped Coriander Leaves
• 2 tsp Jaggery
• Salt To Taste

For The Outer Covering :

• 1 1/4 cup Besan (Chickpea Flour)
• 2 tbs Rice Flour
• 1/4 tsp Asafoetida
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• Salt To Taste

METHOD :

1. To make Bharli Shevgyaachya Shengaanchi Bhaji, first boil about 3-4 cups water in a pan.
2. Add the drumstick pieces to the water when it reaches a boiling point and cook further on medium flame for 10-12 minutes.
3. Drain the drumsticks when they are cooked but are still intact and set aside to cool.
4. Next, mix all the ingredients mentioned for the stuffing and set aside.
5. To make the batter for the outer covering of the bhaji, mix together the besan, rice flour, asafoetida, turmeric powder, red chilli powder, salt to taste and water as required to get a slightly thick batter.
6. Make a vertical, single slit in each of the boiled shengaa and stuff it with the prepared mixture.
7. To make the bhaji, heat some oil in a kadhai.
8. Dip each stuffed sheng in the besan and release it carefully in the hot oil.
9. Fry the bhaji on medium to high heat till golden brown on all sides.
10. Serve these delicious Shevgyaachya Shengaanchi Bhaji, with dips of choice with some steaming hot rice and some Jeermeeryaa Kadhi!

Pictures depicting the process :

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