Lilva kachori

Lilva kachori

Lilva ni kachori is a delicious winter snack made with fresh tuvar - green pigeon peas.

This lilva ravioli style kachori recipe gives you one of the best kachori with a flaky crisp crust and a soft, lightly spicy, sweet and tangy filling

Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough.

Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.

Ravioli are commonly square, though other forms are also used, including circular and semi-circular.

There are many variations in making the stuffing e.g like the addition of fresh green peas or potatoes. Whatever the variations, the stuffing has to be sweet, tangy and slightly spicy. The flavors and the taste of the fresh pigeon peas is felt in these kachoris.

Making and sharing kachori in traditional as well as Italian fusion way.

Serve lilva kachori hot or warm with green chutney or mint chutney or tamarind dates chutney.

Ingredients:

For Kachori Dough

1.5 cups all purpose flour

½ teaspoon salt

3 tablespoons oil

1/2 cup water

For Lilva Kachori Stuffing

2 Tbsp. Green Chili,Ginger Paste

1. 5 cup fresh lilva pigeon peas,

1 tablespoon oil

½ teaspoon cumin seeds

1/2 teaspoons clove powder

1/2 teaspoons fennel seeds

1 pinch asafoetida (hing)

½ teaspoon cumin seeds

½ teaspoon Garam Masala Powder

2 tablespoons chopped cashews

½ tablespoons raisins

2 teaspoons sugar or add as required

3 teaspoons lemon juice

salt to test

Other Ingredients:

oil for deep frying, as required

Grinding Lilva Beans

Rinse lilva beans in water.

Add the lilva beans in a food processor. Without adding any water grind to a semi coarse paste.

Do not make a fine paste. While grinding, Grind in short intervals of some seconds. Stop mixie, scrape the sides and then grind.

Making Stuffing For Lilva Kachori

Heat 1 tablespoon oil in a frying pan. Add cumin seeds.

Let the cumin seeds sizzle and splutter. Keep the flame to a low.

Now add the crushed green chilli ginger paste and 1 pinch asafoetida.Sauté on a low flame for some seconds till the raw aroma of ginger goes away.

Add the coarsely ground lilva beans. Mix well. Sauté for 3 minutes on a low flame.

Now add ½ teaspoon clove powder and salt as per taste.

Mix very well and continue to sauté for 2 to 3 minutes. Stir often so that the mixture does not stick to the pan.

Switch off the flame and add chopped cashews, chopped raisins and sugar.

Stir and mix everything very well.

Next add 3 teaspoons lemon juice and Mix very well.

Check the taste and add more salt, sugar or lemon juice if required.

Let this mixture cool completely.

Making Dough For Lilva Kachori

Take 1.5 cup all purpose flour add salt. Instead of taking only white flour you can also take half-half portion of both whole wheat flour and white flour maida. Add oil.

With your fingertips mix the oil with the flour for a few minutes till you get a breadcrumb like texture in the flour.

When this mixture is pressed, it should not break.

Add water in parts. Mix and begin to knead the dough.

Knead to a a semi soft dough. The dough should not be soft like a chapati dough but slightly hard and slightly soft. Cover the dough and let it rest for 30 minutes.

Shaping And Making Lilva Kachori in traditional way

Knead the dough again and pinch 12 to 13 balls. With your palms roll in neat balls and keep covered aside.

Take each dough ball and roll in to a circle having 5 to 6 inches diameter. Now cut in half and make tringle as seen in video. Keep the edges thin while rolling.

Place the stuffing in the center and lightly flatten it.

Take the edges of the dough and begin pleating.

Cover them with a cotton napkin or kitchen towel.

Shaping And Making Lilva Kachori in ravioli way

Using dough make a big not too thin sheet and cut into round or square shape than place teaspoonfuls of filling 1 in. apart over half of sheet. Place another sheet over, the

most important part of this step is getting the air out of the ravioli when you seal it. Now use fork tines to seal ravioli shut. Repeat with remaining dough and filling.

Cover them with a cotton napkin or kitchen towel.

Frying Lilva Kachori

Heat oil for deep frying in a ka

dai. Keep the flame to a medium-low.

To check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the kachoris are ready to be fried. Gently slid the kachori in the hot oil.

Fry 4 to 5 kachori or more depending on the size of the kadai. Fry on medium-low flame.

When one side is light golden, turn over the kachori with a slotted spoon.

Turn again and continue to fry. While frying turn them often to get an even color.

Fry till the crust is crisp and golden.

Remove crispy fried lilva kachori with a slotted spoon.

Keep on kitchen paper towels for extra oil to be absorbed.

This way fry all lilva kachori on a medium-low flame.

Serve lilva ni kachori hot or warm with green chutney or mint chutney or tamarind dates chutney.