Lilva kachori recipe|How to make tuvar lilva khasta kachori |Turicha danyachi kachori

Hot Kachori is one of favorite snacks during Winter and monsoon.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.

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.

 Fresh Tuver is widely available during winter. Kachori filled with tuver stuffing & Green Chutney tastes delicious. There are many variants of Lilva Kachori but here I am posting easy and quick methods.

I have added three special ingredients to give it my special touch namely cashewnut ,raisins & badishep (aniseed)



Ingredients:

For Stuffing

1.5 cups Tuver Lilva (turi che dane)
¼ cup Grated Coconut
½ tbsp Turmeric powder
1 tsp corinader cumin powder
1tbsp Garam Masala
¼ tbsp Asafoetida
2 tbsp green chilli ,garlic ,ginger paste
2tbsp coriander leaves  
2 tbsp Sugar
2 tbsp Lime juice
Salt to taste
2 tbsp Oil
1 Tablespoon of Kish Mish (Raisins)
1 Tablespoon of Cashew nuts
1 tablespoon of badishep (saunf)




Outer covering
    1 cup all purpose flour/maida 
    1 tbsp oil or ghee 
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed




Method:

For Filling

1.Make a rough paste of Green Tuver (Lilva) without adding any water.


2.Take a pan and add oil and heat it .

3.Add  Asafoetida, Turmeric powder and then add green chili paste , mashed  Tuver Lilva and sauté  on medium heat for about ten to fifteen  minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder, grated coconut, sauf,raisins,cashews salt, sugar , coriander leaves  and lime juice and cook for five minutes.

4.Let it cool down to room temperature and make small size of ball out of the mixer.

For outer layer

1) Divide dough into equal sized 5-6 balls.

2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.

3) Place a portion of stuffing in the centre and bring the edges together to form a ball just like we do for paratha.

4) Flatten kachori slightly using palms .





5) prepare all kachoris like these.keep the kachoris covered with a wet cloth.

 

 6).Heat sufficient oil in a kadai and deep fry kachoris on low to medium heat  till they become golden, flaky, crisp and golden brown .





7) Serve LILVA KACHORI with green chutney and sweet chutney or with hot masala tea.

TIPS

•The fillings have to be really dry if not when rolling they will ooze out when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.

•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. 

. keep the dough covered with a moist cloth at all times.