Photo and Recipe courtesy Ramesh Chandak on Twitter. His Twitter handle is @meriawajsunoo
These are freshly made "pasta" with multiple grains. Maharashtrian cuisine has such brilliant nutritional multigrain ideas.
Recipe in Marathi courtesy Ramesh Chandak.
English Translation (I have edited the Marathi version a bit so that English readers can understand.)
1 vati (half cup)
1/2 cup wheat flour
1/2 cup jwari (sorghum) flour
1/4 cup gram flour
- Add water and knead the dough.
- Add salt, cumin, kothmir (coriander), turmeric and chilli powder
- Make small balls and turn them into rings.
- Drop the rings in boiling water until they are al dente (15-30 minutes). Al dente - has bite and not become too soft.
- Drain the water and let the rings cool down.
- Put some oil in a frying pan and "give phodni" (seasoning in oil, mustard seed and kadi patta/curry leaves)
- Add til (sesame seeds), garlic, garam masala and desiccated coconut and stir fry.
- Drop in the rings in the masala.
Tasty, spicy, Kondbule is ready! Shengole is the more common name.