Lilva Kachori

Ingredients

For the Stuffing

• 2 tbsp Oil
• ¼ tsp Turmeric powder
• a pinch Asafoetida (hing)
• 1⅓ cups (215 g) Lilva (fresh pigeon peas/tuvar beans)
• to taste Salt
• 1 tsp Sugar
• 2 tbsp Crushed gathiya
• 1 tsp Sesame seeds
• 2 tbsp Desiccated coconut
• ½ tsp Garam masala
• 1 tsp Lemon juice
• ⅛ tsp MSG

For the Dough

• 1½ cups All-purpose flour (maida)
• ½ tsp (or as required) Salt
• 3 tsp Ghee
• ½ tsp Lemon juice
• 6 tbsp (adjust as needed) Water

For the Green Chilli–Garlic Paste

• 2 Green chillies
• ¼ cup Green garlic, coarsely ground

Method of Preparation

Chef Ajay Chopra

1. Prepare the Dough

   In a mixing bowl, combine maida, salt, ghee and lemon juice. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and allow it to rest for 20–25 minutes.

2. Prepare the Green Chilli–Garlic Paste

   Grind the green chillies and green garlic together into a coarse paste. Keep aside.

3. Prepare the Stuffing

   Heat oil in a pan. Add turmeric powder and asafoetida and sauté briefly. Add the lilva and cook for 3–4 minutes. Add the prepared green chilli–garlic paste, salt, sugar, MSG, crushed gathiya, sesame seeds, desiccated coconut and garam masala. Mix well and cook until the filling becomes dry and aromatic. Finish with lemon juice and allow the mixture to cool completely.

4. Shape the Kachoris

   Divide the rested dough into small balls. Flatten each ball and place 1–2 tsp of the prepared stuffing in the centre. Bring the edges together and seal tightly. Gently shape into round Kachoris.

5. Fry the Kachoris

   Heat oil for deep frying over medium heat. Fry the stuffed Kachoris slowly until they are golden brown and crisp on all sides.

6. Serve

   Serve the Lilva Kachoris hot with green chutney, tamarind chutney or curd.