Lilva Kachori

Ingredients

• 1 3/4 cup Fresh tuvar dana (Green pigeon peas or lilva)
• 1 inch Ginger (roughly chopped)
• 3-4 Green chilies (roughly chopped)
• 3 tablespoons Peanuts
• 2 tablespoons Oil
• 1/4 teaspoon Mustard seeds
• 2 teaspoons Sesame seeds
• Salt (to taste)
• 2 teaspoons Sugar
• 1 teaspoon Garam masala
• 1 tablespoon Cashew nuts (chopped)
• 1/4 cup Cilantro or coriander leaves
• 1 tablespoon Lemon juice
• 1/2 cup All purpose flour (Maida)
• 1/2 cup Whole wheat flour (Chapati atta)
• 1/4 teaspoons Sugar
• Salt (to taste)
• 2 tablespoons Oil
• 1/4 cup + 2 tablespoons Water

Instructions

1. 1

   --- Make Stuffing & Dough: ---

2. 2

   Coarsely grind the tuvar lilva, ginger, green chilies and peanuts using food processor or grinder.

3. 3

   Heat the oil in a pan on medium heat and add mustard seeds. Once they pop add sesame seeds and let them splutter.

4. 4

   Immediately add coarsely ground mixture along with salt.

5. 5

   Cover and cook for 7-8 minutes or till the lilva gets cooked.

6. 6

   Mix in garam masala, sugar, cashews, coriander leaves and lemon juice.

7. 7

   Turn off the stove and let the stuffing cool down completely.

8. 8

   Meantime knead the dough. Mix in both flours, salt, sugar and oil using your fingertips into a bowl.

9. 9

   Then start kneading the dough by adding little water at a time and make smooth yet semi-soft dough.

10. 10

    Cover and let it rest for 15-20 minutes.

11. 11

    --- Shaping & Frying Lilva Kachori: ---

12. 12

    Knead the dough one more time to make it smooth, divide into 12 equal portions, make smooth balls and flatten between your palm to make the discs.

13. 13

    Work with one at a time and roll into 3-4 inch diameter circle.

14. 14

    Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.

15. 15

    Similarly shape rest of them and on other side heat the oil for frying on medium heat.

16. 16

    Once oil is hot fry few at a time till they are crispy and golden brown from all the sides.

17. 17

    Remove them using slotted spatula and keep them paper towel lined plate to absorb the excess oil.

18. 18

    Serve them hot or warm with chutney.