We have a wide range of kachoris in India . For most Kachoris the basic dough remains the same where we use all purpose flour and ghee or oil . It is the stuffing and the shape that changes the Kachori .
The origin of the Kachori comes from Uttarpradesh . This is the hub of most chaats in India . 90% of the chaat vendors are from this state . We have Kachori s from Rajasthan , Madhya Pradesh , Maharashtra, Kolkata and not to forget Gujarat .
Today’s Kachori is from Gujarat and the stuffing for this is fresh pigeon pea . These Kachoris are normally made in winters when we have abundant produce of fresh pigeon pea. The filling has a wonderful taste and has a medley of flavors as in most Gujrati foods . A little spicy , a little sweet , the Kachori is shaped like a ball and the pastry dough has to be rolled thin . These are served with khajoor imli ki Chutney .
These Kachoris are my Day 1 post under the theme Bite Sized Appetisers .
Lilva ne Kachori
1 cup all purpose flour
2-3 tbsp oil
Salt to taste
2 cups lilva ( fresh tuver )
1 tsp cumin seeds
1 tsp carom seeds
1/2 tsp turmeric powder
1 tsp red chilly powder
1tbsp green chilli , ginger paste
2 tsp sugar
1 tbsp lemon juice
Salt to taste
Take all purpose flour in a mixing bowl.
Add oil and rub with fingers so the flour resembles bread crumbs .
The test to it is when you take some of this in your fist and are able to dumpling in it .
Adjust oil / ghee accordingly .
Add water gradually and bind the dough .
Cover and keep aside for 30 minutes .
Wash the pigeon pea very well .
Using a chilly cutter or a food processor grind them coarsely .
Heat a non stick pan and add the oil .
Add cumin seeds , carom seeds and asofetidia.
Immediately add the coarsely ground lilva .
Add green chilly and ginger paste , rest of the spices , salt , lemon juice .
Sauté till the mix is well cooked and the colour changes .
Transfer to a big plate .Let cool .
Add coriander leaves .
Pinch out marble sized balls and roll them like ladoos .
Assembling the Kachori
From the prepared dough pinch out lemon sized balls .
Roll them into 2-3″ disc , these need to be rolled thin .
Place the stuffing ball in the centre and bring the ends together to make it a tight ball.
Remove the extra dough from tip .
Roll it between hands to get the surface even.
Deep fry to a nice golden .
Serve with tamarind chutney .