Lilva Kachori

INGREDIENTS
FOR KACHORI

• 1 cup plain flour (maida)
• 2 1/2 tbsp melted ghee
• salt to taste
• 1 cup fresh toovar
• 1 cup fresh green peas
• 1 tbsp oil
• 1/4 tsp asafoetida (hing)
• a pinch of turmeric powder (haldi)
• 1/2 tbsp ginger (adrak) paste
• 1 tbsp green chilli paste
• 1/4 cup finely chopped coriander (dhania)
• 1 tbsp lemon juice
• 1/2 tbsp sugar
• salt to taste
• oil for deep-frying

OTHER INGREDIENTS

• 1 cup dahi 
• Poonjiaji’s Meethi Chutney
• Poonjiaji’s Teekhi Chutney
• chaat masala to sprinkle
• 4 tsp sev
• 4 tsp finely chopped coriander (dhania)

METHOD
FOR KACHORI

• Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside.
• Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds.
• Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
• Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool.
• Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture.
• Knead into a semi-soft dough using enough water. Keep aside.
• Divide the dough and stuffing into 12 equal portions.
• Roll out a portion of the dough into a 3" diameter circle without using any flour for rolling.
• Place one portion of the prepared stuffing in the centre.
• Bring together all the sides, seal it tightly, pinching in the center.
• Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

HOW TO ASSEMBLE

• Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate.
• Top it with ¼ cup of curd, Poonjiaji’s Meethi Chutney and Poonjiaji’s Teekhi Chutney.
• sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it.
• Serve immediately.