Lilva Kachori

Ingredients

• Pigeon peas

  (red gram), mature seeds, raw

  1 ¾ cup or 359g

• Ginger

  Spices, ground

  100g

• Chili

  No beans, canned entree

  300g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Canola oil

  2 tbsp or 28g

• Mustard seed

  Spices, ground

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Curry paste

  1 tsp or 5g

• Cashew nuts

  Nuts, raw

  1 tbsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Canola oil

  6 tbsp or 84g

• Water

  Plain, clean water

  ⅜ cup or 89g

Directions

1. Make Stuffing and Dough:
2. Coarsely grind the tuvar lilva, ginger, green chilies and peanuts using food processor or grinder.
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. Immediately add coarsely ground mixture along with salt.
5. Cover and cook for 7-8 minutes or till the lilva gets cooked.
6. Mix in garam masala, sugar, cashews, coriander leaves and lemon juice.
7. Turn off the stove and let the stuffing cool down completely.
8. Meantime knead the dough. Mix in both flours, salt, sugar and oil using your fingertips into a bowl.
9. Then start kneading the dough by adding little water at a time and make smooth yet semi-soft dough.
10. Cover and let it rest for 15-20 minutes.
11. Making Lilva Kachori Recipe:
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. Work with one at a time and roll into 3-4 inch diameter circle.
14. Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
15. Similarly shape rest of them and on other side heat the oil for frying on medium heat.
16. Once oil is hot fry few at a time till they are crispy and golden brown from all the sides.
17. Remove them using slotted spatula and keep them paper towel lined plate to absorb the excess oil.
18. Serve them hot or warm with chutney.