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LILVA KACHORI

October 16, 2010 4:57 pm 0 comments
Lilva Kachori

Lilva Kachori

Kachoris are round shaped balls made of flour and stuffing with a variety of filling of your choice. Kachori is a savory snack popular in Gujarat, Rajasthan, Uttar Pradesh, Madhya Pradesh and Delhi. Kachori is most popular in Gujarat region and every hold hold has an own signature recipe of Kachori.

Normally in Rajasthan and Uttar Pradesh the Kachoris are stuffed with baked mixture of yellow moong dal or urad dal (crushed and washed horsebeans), besan (gram flour), black pepper, red chilli pd, salt and other spices. The Pyaaz ki kachori or onion kachori is also famous snack in Rajasthan. Delhi the Kachoris are often served as Chaat and they are popularly known as the Khasta Kachori or Raj Kachori.

Kachori being the popular dish in Gujarat is made of flour and dough filled with a stuffing of yellow moong dal, 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 Lilva Kachori, First we should know what Lilva is? Lilva is a type of beans commonly known as Tuver or Pigeon Peas. Pigeon peas are both a food crop (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 Indian subcontinent, Eastern Africa 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.

Lilva Kachoris is a popular Gujarati savory snack. The Lilva kachori is filled with Tuver (lilva) mixture made very tasty and served as a perfect appetizer for breakfast or party snack. For preparing the Lilva Kachori, 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, green chilies, coriander leaves and blend to a coarse paste.

Take a pan heat little oil and add jeera, ginger/garlic paste, hing, turmeric and sauté and mix and than add the lilva mixture and mix well. Cook the mixture until dry. Add pinch of 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 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. Do not fry the kachoris in hot oil. The kachoris are ready to serve. The Kachoris can be eaten just like that or with green chutney or tamarind chutney.

Recipe: Lilva Kachori

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

  1. 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

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.


Do try this authentic Gujarati healthy snack and keep your family healthy. For viewing the making of Lilva Kachori click here: http://www.vahrehvah.com/Lilva+Kachori:4207

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