Tuvar kachori

Name: Tuvar kachori
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup Maida/all-purpose flour; 2 tablespoon Oil; to taste Salt; 2-3 drops lemon juice; 500 gram Tuvar beans; 2 tablespoon Oil; 1 teaspoon cumin seeds; 1 pinch asafoetida; 1 tablespoon Garam masala; handful chopped cashew; 10-12 raisins; 1/4 cup chopped coriander leaves; 3/4 cup chopped mint leaves; 3 tablespoon sugar; 1 lemon; to taste Salt; as needed Oil for frying

Nidhi Sanghvi @cook_33511

Vadodara, Gujarat

Lilva ni kachori is a delicious winter snack made with fresh tuvar (green pigeon peas). These fresh tuvar beans are called as lilva in Gujarati language and hence the name lilva kachori. This lilva kachori recipe gives you one of the best kachori with a flaky crisp crust and a soft, lightly spicy, sweet and tangy filling.

#GA4
#Week13
#Tuver

Nidhi Sanghvi @cook_33511

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Ingredients

45 minutes

4 people

For dough
1/2 cupMaida/all-purpose flour
2 tablespoonOil
to tasteSalt
2-3 dropslemon juice
For kachori stuffing
500 gramTuvar beans
2 tablespoonOil
1 teaspooncumin seeds
1 pinchasafoetida
1 tablespoonGaram masala
handful chopped cashew
10-12raisins
1/4 cupchopped coriander leaves
3/4 cupchopped mint leaves
3 tablespoonsugar
1lemon
to tasteSalt
as neededOil for frying

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Steps

45 minutes

1

Take a bowl add flour, salt,oil, lemon juice and Knead to a semi soft dough. The dough should not be soft like a chapati dough but slightly hard and slightly soft. Cover the dough and let it rest for 30 minutes.
2

Rinse Tuver beans in water.Add the beans, ginger,and chillies in a grinder jar or food processor.without adding any water grind to a semi coarse paste.
3

Heat the oil in a pan on medium heat and add hing and cumin seeds and add coarsely ground lilva mixture and salt.mix, cover and cook with stirring occasionally.
4

Cook for around 7-8 minutes or till lilva gets cooked. Also the mixture has no more moisture and becomes dry. now add sugar, garam masala, cashews and coriander leaves,mint leaves,and lemon juice and mix well and stuffing mixture cool down completely.
5

Divide the dough into equal parts and roll each part into a ball.Roll the one part of the dough into a circle,Place the filling ball in the middle of the circle. Gather up the edges to the middle. Pinch the edges together. Remove any excess dough from the top by pinching it up. Roll the kachori gently into a proper round shape. Prepare the rest of the kachoris in the same way.
6

Heat the oil for frying in a kadai and fried the kachori till the light golden in colour.fry the remaining kachoris and serve hot kachoris with green chutney or tomato ketchup