Lilva kachori

Name: Lilva kachori
Total time: 2100 s
Yield: 15 kachoris
Cuisine: Indian
Ingredients: For dough:; 2 cup all purpose flour; 2 tbsp ghee; as required Salt to taste; For filling:; 2 cup fresh pigeon peas; 1 cup finely chopped coriander; 2 tbsp ginger chilli paste; 1 tbsp cumin seeds; 1 tsp sesame seeds; 1 tsp sugar; 2 tbsp garam masala; 1 tbsp lemon juice; 1 tbsp oil; as required Oil for frying

Deepa Rupani @dollopsbydipa

અમદાવાદ

#win
#week3
#dec
#w3
#cookpadindia

Kachori is a spicy deep fried snack of India, popular across India. Kachori is also known as Kachauri, Kachodi or Katchuri. Preparation and variations of Kachoris depends on place and choice. Kachori are also popular in Pakistan and Bangladesh.
Lilva kachori is famous and delicious winter snack prepared from fresh pigeon peas. In Gujarati they are called lilva so the name is lilva kachori.
This is a traditional and extremely popular snack of Gujarat. It is even included in parties, weddings etc in winters. Like Samosa,kachori also have crispy and flaky crust outside and delicious , sweet and spicy filling inside.

#win
#week3
#dec
#w3
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#win
#week3
#dec
#w3
#cookpadindia

Saved

Ingredients

35 minutes

15 kachoris

For dough:
2 cupall purpose flour
2 tbspghee
as requiredSalt to taste
For filling:
2 cupfresh pigeon peas
1 cupfinely chopped coriander
2 tbspginger chilli paste
1 tbspcumin seeds
1 tspsesame seeds
1 tspsugar
2 tbspgaram masala
1 tbsplemon juice
1 tbspoil
as requiredOil for frying

Saved

Steps

35 minutes

1

Wash and drain pigeon peas. Then grind into a coarse paste.
2

Heat oil, add cumin seeds and sesame seeds, let them splutter, then add asafoetida and ginger chilli paste. Saute for a while.
3

Add pigeon peas paste, mix and let it cook for 5-7 minutes on a slow flame. Stir occasionally.
4

Once it is cooked, add salt, sugar and garam masala, mix and cook for couple of minutes.
5

Lastly add coriander,mix and turn off the heat.
6

Add lemon juice, mix and let it cool.
7

Add ghee and salt in flour, mix well and knead a soft dough by adding water. Cover and rest.
8

Once the mixture cools down, prepare small balls out of it.
9

Divide dough in equal parts. Take one and roll it like a puri.
10

Place one ball in the centre, gather sides to centre and seal it. Wet sides to seal properly. Cut the extra dough on top.
11

Continue with rest of the dough and balls and prepare kachoris.
12

Heat oil and deep fry it on a slow flame, till it becomes crispy and golden.
13

Serve hot with chutneys.
14

1. You can double fry it too for more crispiness.
2. Adding coconut in filling makes it more delicious.
3. You can add freshly and coarsely ground spices.
4. You can store it in deep freezer upto a month by partially frying, cooling and storing.