Lilva Kachori…delicious and crunchy, with a subtle hint of sweet and spice is a definite delight to devour on cold winter evenings. The flavour of fresh tuvar or pigeon peas along with green peas is an iconic winter delight that has travelled from Gujarat to the streets of Bombay. All farsan shops shout out for orders and this made-to-order delicacy is seasonal as Lilva is available only during the winter.” Lilva” means green and encompasses the green tuvar, green flat bean or the mochai, green peas… all shelled from their pods. Slivers of ginger and green chilly add to the delish quotient of these crisp roundels.
LILVA KACHORI RECIPE
Ingredients for Lilva Kachori:
FOR THE DOUGH:
- Maida 1 C
- Ghee 3 Tbsp
- Salt As Required
DOUGH PREPARATION:
- Take the flour in a large bowl. Add ghee and mix such that the ghee is well incorporated. When you hold the flour in your palm and close it the flour should retain shape.
- Knead the flour with little water into a stiff but soft dough.
FOR THE STUFFING:
- Fresh Green Tuvar /Tuvarai 1 C
- Green Peas 1 C
- Ginger Finely Chopped 2 Inch Piece
- Green Chilly Paste 1 Tbsp
- Lemon Juice 2 Tbsp
- Turmeric Powder 1tsp
- Asafoetida 1.2 Tsp
- Sugar 1 Tsp
- Salt as required
- Finely Chopped Coriander
- Leaves 3 Tbsp
- Oil For Sauteing 2 Tbsp
- Oil For Deep Frying
Preparation Method for Lilva Kachori:
- Coarsely grind the Lilva and peas and set aside. grind without water.
- Heat oil in a pan. Add the ginger, green chilly paste, and sauté.
- Add asafoetida and the coarse Lilva and peas. Sauté on low flame after adding salt, sugar and turmeric powder.
- Cook for 10 minutes. Add lemon juice, mix well and remove. Cool the stuffing.
- Make about 15 medium-sized balls of the dough. Divide the stuffing into 15 portions.
- Make a thing shell of the dough balls and stuff the mixture. Close well and pat into a roundel with your palms. ‘
- Deep fry on moderate flame till golden brown .
- Serve with green garlic chutney.
