Lilva Kachori is one of the famous Gujarati snacks which is widely made and eaten during the winter season. It is made from fresh tuver (Pigeon pea). Lilva kachori is filled with pigeon pea, green peas and mashed potatoes. It’s the best appetizer to serve for breakfast or party. Winter is a season to keep yourself healthy and fit. For my family, I made lots of food dishes of fresh vegetables, which not only tasty but also full of nutritious. Lilva Kachori is one of them. Do make this delicious and healthy Gujarati snacks and make your friend and family happy. Follow these steps to make it.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 4 Persons
Ingredients
For the Kachori
– 3 cup whole wheat flour
– 2 tablespoon semolina
– Salt to taste
– 1 cup warm ghee
– Oil for deep frying
– Water, to knead the dough
For the Filling
– 2 cup lilva (Pigeon pea)
– 1 teaspoon ajwain
– 2 teaspoon cumin seeds
– 1 tablespoon turmeric powder
– ? teaspoon asafoetida
– 1 tablespoon red chili powder
– Salt to taste
– 1 tablespoon lemon juice
– 2 tablespoon ginger-chili paste
– 2 tablespoon sugar
How To Cook?
For the Kachori
1. In a bowl, sieve the flour and add salt, semolina, ghee and mix them well.
2. Now, knead the dough using required water into a firm dough. Ensure the dough should not be more soft and hard.
3. Cover the dough with wet cloth and keep aside for 10-15 minutes.
For the Stuffing:
1. In a blender, add tuvar seeds and crush them.
2. In a flame add 2 tablespoon oil and once is heated add asafoetida, cumin seeds, carom seeds and once its crackles, add crushed tuvar to it.
3. Then add ginger-chili paste, turmeric powder, salt, lemon juice, sugar, red chili powder, ajwain and mix them well.
4. Cook the mixture for 5-10 minutes, once it’s cooked well remove the pan from the flame and keep aside to cool.
Making of Kachori:
1. Now, take a dough and divide them into small balls and roll out small puris.
2. Then, take a spoon of tuvar filling and add it on the puri and fold the dough over the filling to from a round ball and apply a little water to the puri edges and seal the edges properly.
3. In a deep frying pan, heat the oil on a MEDIUM heat and deep fry the kachoris on MEDIUM-HIGH heat till golden brown.
4. Remove it on the absorbent paper to excess the oil.
5. Serve hot lilva kachori with green chutney and sweet tamarind chutney.