Kachorisare round shaped balls made of flour and stuffing with a variety of filling of your choice. Kachoriis a savory snack popular in Gujarat, Rajasthan, UttarPradesh, MadhyaPradesh and Delhi. Kachori is most popular in Gujarat region and every hold hold has an own signature recipe of Kachori.
Normally in Rajasthanand UttarPradesh the Kachoris are stuffed with baked mixture of yellowmoongdal or uraddal (crushed and washed horsebeans), besan (gram flour),blackpepper,redchillipd, salt and other spices. The Pyaaz ki kachori or onion kachori is also famoussnackinRajasthan.
Delhi the Kachorisare often served as Chaat and they are popularly known as the KhastaKachori or RajKachori. Kachori being the popular dish in Gujaratis made of flour and dough filled with a stuffing of yellow moongdal, black pepper, red chilli powder and ginger paste.
A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with chutney, made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and is generally found in Kutch region in Gujarat.
To know about LilvaKachori, First we should know what Lilva is? Lilva is a type of beanscommonly known as Tuver or PigeonPeas. Pigeon peas are both a foodcrop (dried peas, flour, or green vegetable peas). Pigeon peas are an important legume crop of rain fed agriculture in the semi-arid tropics like the Indiansubcontinent, EasternAfrica and Central America. In combination with cereals, pigeon peas make a well-balanced food. The dried peas may be sprouted briefly, and then cooked, for a flavor different from the green or dried peas.
Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. LilvaKachorisis a popular Gujaratisavorysnack.
The Lilvakachoriis filled with Tuver (lilva) mixture made very tasty and served as a perfect appetizer for breakfastor partysnack. For preparing the LilvaKachori, take all purpose flour (maida), add pinch of salt and semolina soaked in water. Add some ghee or butter or oil and mix well to form crumbles. Now knead the dough (not too thin or soft, just pliable enough) using water into firm dough. The rava (semolina) will help make the crust crispier. Rest it for 15 mins. In a food processor add Lilva, greenchilies, corianderleaves and blend to a coarse paste.
Take a pan heat little oil and add jeera, ginger/garlicpaste, hing, turmeric and sauté and mix and than add the lilva mixture and mix well. Cook the mixture until dry. Add pinchof sugar, coriander powder, squeeze some lime juice and keep aside. Make sure that the mixture is completely dry or else if they is any moisture the kachoris would not be crisp.
Take little bit dough and spread out on a flat surface, add spoonfulof Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough. Fry them of a little less then medium heat, for about 4 minutes, until the kachoriget nice light color. Do not fry the kachorisin hot oil. The kachorisare ready to serve. The Kachoriscan be eaten just like that or with greenchutney or tamarindchutney.
Summary: snack from gujarat recipe by Farooq Afsah
Ingredients:
lilva or peas - 1 - bag
MASALA :
1 bag Boiled Lilva/Peas , Little bit Green Chilies, Little bit Coriander Leaves, Little bit Zeera, Little bit Ginger/Garlic Paste, Little bit Hing, Little bit Turmeric, Little bit Salt , Little bit Sugar , Little bit Coriander Powder (optional) , Little bit Lime Juice.
Instructions:
Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste. Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well. Make the mixture dry and cook little further until the chilies are cooked as well.
Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.
Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough. Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color. DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT
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