Tuvar lilva kachori......)

                          
                            Tuvar lilva kachori......)

Ingredients:

To make kachori dough(Layer/cover)

1 cup Maida(all purpose flour)

1 tbsp besan(Gram flour)

1/3 cup oil(If using ghee, add about 2 tbsp)

1/4 cup water or as needed

Salt to taste

Wheat flour can be added as well. Reduce the oil little bit if using wheat flour.

To make filling:pigeon peas

Oil for frying.

Method:

For kneading the dough, take maida and besan, sprinkle salt. Now add oil/ghee and mix with the flour till it has bread crumbs like consistency. You should be able to make dumpling with your feast, that much of oil/ghee is needed to make crispy kachori layer.

Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture.

Tuvar lilva(Pigeon peas) kachori filling:

2 cups Lilva (Green Tuver)- only the pods (they are like peas, but smaller)
(you can also use the frozen Tuvar available in indian stores, just thaw it before use.)
2 tspn cumin seeds (jeera)
1 tspn carom seeds (ajwain)
1/2 tspn asafoetida (hing)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
2 tspn sugar
salt and lemon juice - to taste

Take the tuvar seeds/pods and crush them with 2 tbsp water in the blender to form a semi-smooth paste. Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, and asafoetida. When seeds splutter, add the tuvar/lilva to this. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Remove from flame once the mixture is well-cooked and keep aside.

Now to make kachori

Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have round shape.  This way roll out and stuff all the kachoris.

Deep fry all the kachoris and serve it with any green chutney and ketchup.