Gujarati Lilva Ni Kachori
Crispy golden pastries bursting with a savory, spiced fresh green pigeon pea filling. Enjoy these delightful bite-sized treats piping hot with a tangy tamarind chutney.
60min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large bowl, combine all-purpose flour and salt. Mix in the hot oil, then gradually add water to knead a semi-soft dough. Cover and let it rest for 20 minutes.
2
Coarsely grind the fresh green pigeon peas in a food processor without adding water.
3
Heat 2 tablespoons of oil in a pan, add cumin seeds, crushed fennel seeds, and asafoetida.
4
Add the ginger-green chili paste and sauté for a minute until fragrant.
5
Add the crushed pigeon peas, turmeric powder, red chili powder, and salt. Cook on medium heat for 6 to 8 minutes until the raw moisture evaporates.
6
Stir in the sugar, lemon juice, grated coconut, and fresh coriander. Mix well, turn off the heat, and let the filling cool completely.
7
Divide the rested dough and the cooled filling into equal-sized small balls.
8
Roll out a dough ball into a small circle, place a filling ball in the center, bring the edges together to seal securely, and gently flatten it with your palm.
9
Heat oil in a deep frying pan over low-medium heat. Carefully drop the kachoris into the warm oil.
10
Fry on low heat, turning occasionally, until they turn golden brown and crispy. Drain on paper towels and serve warm.
Ingredients
2 cups fresh green pigeon peas (lilva/tuvar)
2 cups all-purpose flour (maida)
4 tbsp hot oil or ghee
1 tsp ginger-green chili paste
1 tbsp fennel seeds (saunf), crushed
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp sugar
1 tbsp lemon juice
2 tbsp grated fresh coconut
2 tbsp finely chopped coriander leaves
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.