Lilva ne Kachori
Round sweet spicy kachoris, with a hint of sweetness these kachoris are made with fresh pigeon pea. These are a specialty of Gujarat.
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 .
