Here I will show you how I make Lilva Kachori. A Gujarati Farsan made from Tuvar Lilva - green pigeon peas. I've attempted this many times growing up but I could never get the filling right. The next best thing was just buying them from the Farsan (Gujarati savoury snacks) shop, however they are often too sweet for me. Other than the Pigeon Pea Kachori there is also a Lentil Kachori which I shall eventually share. Here is how I make Gujarati Livla Kachori.
Ingredients: Kachori Filling:
1 cup Tuvar Lilva (Fresh pigeon peas, I used frozen) - 130g
1/2 cup Green Peas (I used frozen) - 65g
3 green chillies or to taste
1 inch piece ginger
1 tbsp oil
1/8 tsp asafoetida
1 tsp sesame seeds
Salt to taste
Jaggery (Gor) - 25g
Lemon Juice (I used 1/3 of a lemon)
1/2 tsp garam masala
Kachori Dough: 1/2 cup plain flour - 60g
1/2 cup chapati flour (wholewheat chakki atta) - 60g
1 tbsp oil
Warm water
Oil for frying
Method
For the filling you want to crush the tuvar, peas, ginger and garlic together. I used a vegetable/nut cutter but you can use a blender or grinder.
Make sure you blend/grind in short bursts as you want a crushed texture not a paste.
Once everything is crushed together you want to sauté/roast the mixture. In a pan add the oil and once hot add in the asafoetida and sesame seeds. Sauté for 30 seconds as we don't want to brown the sesame seeds just lightly toast them in the oil. Then add in the crushed mixture.
Add salt and mix throughly. Sauté the mixture on a low heat for around 5 to 7 mintues. You will notice the mixture changes colour slightly - it will go from a vibrant green to a mellow green. The mixture will also become softer. Also stir the mixture so it does not burn or stick to the pan.
Once the mixture is cooked add in the jaggery and lemon juice and mix until the jaggery has melted into the mixture. You can also grate the jaggery for it to melt quicker. Once incorporated turn off the heat and add in the garam masala and mix. Leave the mixture to cool down. You can also taste the mixture at this stage if you want to add anymore chillies, jaggery or lemon juice depending on how spicy, sweet or tangy you want the filling to be.
While the mixture cools its time to make the dough for the kachori. Mix together the plain flour, chapati flour and oil. Once fully combined add in the water and knead until you form a slightly soft dough. Allow this to rest for at least 10 minutes.
Once the mixture has cooled down and the dough has rested. Take small portions of the dough and roll them into around 3 inch/7 cm circles.
Take some of the filling and form it into a ball by applying light pressure in the palm of your hands. Too much pressure can make the ball break apart. Place the ball in the centre of the circle.
Bring one side of the circle to the top of the ball and slowly bring the rest of the circle edges to the top of the ball forming pleats.
Once you've wrapped all the circle around the mixture pinch the excess dough. I left the excess dough as I saw they do this in an Ahmedabi style kachori. However you can pinch of the excess dough and roll it with your hands gently to smooth out the lines.
Repeat this with the rest of the dough and filling. I made 15 kachoris and had a little dough left over. With the left over dough I had made puris. You then want to fry this on a medium to low heat until golden brown.
Enjoy these hot or cold along with some chutney. I personally find these kachoris go well with a watery tamarind chutney. The sweet tangy chutney pairs well with the pigeon pea filling.
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