In each dish, the Sheherwali celebrates a profound connection with the land and its local produce. We revel in the earthy sweetness of jaggery, sourced from local sugarcane fields. The abundance of cucumbers in the fertile soil provide a refreshing crunch and cool respite from the sweltering heat. Aromatic spices, carefully procured from local bazaars, showcase the diversity of flavours the region has to offer.
This is a cuisine that cannot be found in restaurants or cookbooks. To truly partake in our culinary traditions in its most authentic form, one must enter the home of a Sheherwali family. It is through the sharing of these culinary treasures that Sheherwalis celebrate their heritage and create lasting connections around the dining table.
RECIPE FOR KHEERE KI KACHORI
(Makes 15 pieces)
Ingredients
1 kg cucumbers (kheera)
750 g hung curd
2 cups wheat flour (atta)
½ cup semolina (suji)
1 tbsp salt
2 tbsp roasted cumin powder
½ tbsp red chilli powder
½ tbsp black salt
¼ tbsp hing (asafoetida)
Ghee, for frying
Method
Wash, peel and grate cucumbers. Place the grated cucumbers on muslin cloth, add salt and squeeze out the water. Simultaneously, hang curd in a muslin cloth for about five hours to remove all water.
Mix the grated cucumber and hung curd together.
Add all the spices and set it aside.
Remember to add salt right before stuffing.
Knead a dough of wheat and semolina flour, salt, and ghee with water. Divide the dough into 30 sections. Roll the dough into 3-inch diameter circles. Place a little of the stuffing in the centre of the dough circle. Cover it with another circle. Seal all the edges by pressing the ends together in the style shown in the pictures. Using a fork, prick holes on only one side of the kachori.
Heat ghee or oil and deep-fry on medium heat until it turns golden brown.
Serve hot with chutney and lemon wedges or, as the Sheherwalis do, with a kutti mirchi achar (spicy, tart red chili pickle with no oil).
Khushboo Jain is a creatively inclined artist, actively writes, models, and serves as an art curator. Her broad interests extend to painting and cooking, driven by a deep fascination for cultures and history. Follow her on Instagram
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