<- WORKS ON INDIVIDUAL RECIPE VIEW !
TUVER LILVA NI KACHORI તુવેર લીલવા ની કચોરી
Rainy season and winters are the times when steaming hot kachoris and Samosas replace other savories as Items of choice. Kachori is a savory stuffed fritter of North Indian origin which comes in different shapes, sizes and stuffing.
Rajasthani and Punjabi kachoris are flat,spicy and hot whereas Gujarati kachoris are round balls stuffed with spicy masala puran which is sweetish hot. Kachori from Uttar pradesh has potato and green peas in stuffing.
Kachoris are mainly made using Moong lentil as base and added to that are spices.
But of late, many experiments are made and new ingredients have been used.
One such kachori is made in Gujarat which has Green farm fresh Toor lentils. (Pigeon pea).
I thank my wife for permitting me to post her recipe of "LILVA NI KACHORI.
For puran (Stuffing)
2 Cups(400 gms)Tuver Lilva/Pigeon Peas
1/2 Cup Grated Coconut
1 Tbsp of Green chilly pepper paste
1/4 Cup Chopped cilantro
1 tsp of Sesame seeds
1 Tsp cumin seeds
one pinch of Mustard seeds
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1 Tablespoon of Garam Masala
1/2 Teaspoon of Asafoetida
2 Tbsp sugar
2 Tbsp Lime juice
few Cashew nut pieces
Salt to taste
Oil for frying
INGREDIENTS 2 :
For Kachori cover dough
1.5 Cup of All purpose flour/Maida
1 Tbsp Oil
Salt to taste
METHOD OF PREPARATION
knead the dough for kachori cover this way.
Take all purpose flour( maida), add salt and a tbsp of oil and mix with the flour. Rub thoroughly between palms .Slowly add cold water to the flour and knead the dough. The dough should be smooth and soft without lumps. smear little oil on the dough to avoid getting it dry. Iff kachoris are more, you can cover the dough with a wetcloth. Keep aside.
Now turn your attention to preparing the filling (puran)
Make a rough paste of Green Tuver (Lilva) without adding any water.
Take a pan and add oil and heat it up .Add a pinch of Mustard seeds and cumin seeds. Mustard seeds are to test the proper temperature of oil.
When mustard seeds start spluttering,first add sesame seeds and then after about five seconds, add Cumin seeds and Asafoetida, and then add mashed mass of Tuver Lilva, Turmeric powder, Cumin powder,coriander powder, and fry on medium heat for about ten minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder,grated coconut, salt,chilli powder, sugar and lime juice and chopped cilantro and green chili paste raisin and cashew pieces. Give it a final mixing on stove and fry for another ten minutes on low heat. Test for salt,sourness and sugar. Let it cool down to room temperature.I am not in favour of soaking raisins as some people do. Actually I prefer to mix raisins and date in form of rough paste and add it in puran dough at the last stage of frying.
Prepare small balls of marble size and keep in a plate.
STAGES OF KACHORI FILLING
Roll out small poories out of All purpose dough (5"diameter). Place the Lilva balls in center and enclose it as shown in the picture by lifting all the sides of Maida rolled poori and then twisting them as you would a candy wrapper. Pinch off extra dough and place the pre fried kachoris in a tray for further drying.
After about thirty minutes of drying,deep fry the kachoris on a low medium temperature till they are biscuit brown (light brown) as shown in the picture.
Serve with date-tamarind sweet chutney or Cilantro+Mint chutney or just Tomato sauce.