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


  • 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


  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 :















Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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