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
Dough
1 cup all purpose flour
2-3 tbsp oil
Salt to taste
Stuffing
2 cups lilva ( fresh tuver )
1 tsp cumin seeds
1 tsp carom seeds
Pinch asafoetida
1/2 tsp turmeric powder
1 tsp red chilly powder
1tbsp green chilli , ginger paste
2 tsp sugar
1 tbsp lemon juice
Coriander leaves
Salt to taste
Dough
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 .
Stuffing
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 .
Lilva ne Kachori
Ingredients
Dough
- 1 cup all purpose flour
- 2-3 tbsp oil
- Salt to taste
Stuffing
- 2 cups lilva fresh tuver
- 1 tsp cumin seeds
- 1 tsp carom seeds
- Pinch asafoetida
- 1/2 tsp turmeric powder
- 1 tsp red chilly powder
- 1 tbsp green chilli ginger paste
- 2 tsp sugar
- 1 tbsp lemon juice
- leaves Coriander
- Salt to taste
Instructions
Dough
- 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 .
Stuffing
- 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 .
Feeling hungry and this kachori is just apt for breakfast. Alas! This is friday again and I’m on fast. Never mind, I can have it tomorrow 🙂
Wow Vaishali, I love all kachoris and this one with a stuffing to die for!..looks so sinful and with the rains right now, wish I could grab it off the screen!
Wow so nicely done. Perfect for the rainy and cold days.
Can’t resist these kachoris. The stuffing sounds unique but then you always introduce us to new ideas.
Omg seriously addictive looking kachoris. I have never tasted fresh pigeon pea. The second picture looks so beautiful.
Awesome awesome awesome. Love the stuffing and those perfect round kachoris. Yummmm. Those servewares are simply superb
Kachoris are my weakness and something looking so tempting as these is absolutely irresistible. Am drooling here Vaishali.
Perfectly done kachori !! Love them..
The props that you have used are marvelous and it adds an extra level of beauty to those kachoris. The kachoris are so tempting. This would be a great treat.
Those kachoris are calling me, how tempting they looks, wish i get those fresh tuvar here, my mouth is just watering here Vaishali.
Kachoris are addictive and these look too inviting!! And such a beautiful presentation!!
Just looking at the kachori is making me hungry. Such a delicious presentation.