Hot Kachori is one of the favorite snacks during the winter season. Fresh Tuver (Pigeon Peas) is widely available during winter. Kachori's can be served hot with coriander chili chutney or tomato sauce. You must try this little spicy & hot snack.
PREPARATION TIME 30 Min
COOK TIME 20 Min
INGREDIENTS FOR STUFFING
500 Grams of Pigeon Peas (Lilva or Lela tuvar na dana)
1 teaspoon Ginger and chili paste (Adu Marcha ni Chutney)
1 teaspoon of Coriander leaves finely Chopped (Lela Dhana)
¼ teaspoon of Turmeric powder (Haldar)
¼ teaspoon of Cumin Seeds (Jeeru)
¼ teaspoon of Asafetida (Hing)
½ teaspoon of Hot Spicy Masala mix (Garam Masala)
1 teaspoon of Lemon juice (Limbu Ras)
Salt to taste
1 tbsp oil
INGREDIENTS FOR DOUGH
300 grams of Flour (Maido)
1 teaspoon of Pure Ghee (Desi Ghee)
Water as requirement
Salt to taste (Mithu)
4-5 drop oil
Oil for frying
COOK TIME 20 Min
INGREDIENTS FOR STUFFING
500 Grams of Pigeon Peas (Lilva or Lela tuvar na dana)
1 teaspoon Ginger and chili paste (Adu Marcha ni Chutney)
1 teaspoon of Coriander leaves finely Chopped (Lela Dhana)
¼ teaspoon of Turmeric powder (Haldar)
¼ teaspoon of Cumin Seeds (Jeeru)
¼ teaspoon of Asafetida (Hing)
½ teaspoon of Hot Spicy Masala mix (Garam Masala)
1 teaspoon of Lemon juice (Limbu Ras)
Salt to taste
1 tbsp oil
INGREDIENTS FOR DOUGH
300 grams of Flour (Maido)
1 teaspoon of Pure Ghee (Desi Ghee)
Water as requirement
Salt to taste (Mithu)
4-5 drop oil
Oil for frying
PROCEDURE FOR PURI
Take a bowl add flour, salt, ghee and water to make dough. Dough should be not too soft or too hard. Add oil and knead very well. Keep a side.
PROCEDURE FOR STUFFING
Crush pigeon pease in a chili cutter. Heat oil in a pan on slow flame. Add cumin seeds in it. When it starts spluttering, add asafetida and turmeric powder. Now add crushed pigeon pease, ginger chili paste and salt. Cover lid and cook till it becomes soft. Remove lid and mix garam masala and lemon juice. Cook for 2-3 more minutes and add coriander leaves. Mix it properly and keep it aside.
PROCEDURE FOR KACHORI
Make medium balls from dough and roll out like small puri. Fill stuffing prepared above in the puri and seal all edge properly. Give desired shape to the kachoris. I usually like round shape. Heat oil in a pan at medium flame. Deep fry kachori till it becomes golden brownish in appearance. Serve hot Lilva Kachori along with Coraiander Chilli Chutney or Tomato Sauce.
Visit: http://gujarativangi.weebly.com
Take a bowl add flour, salt, ghee and water to make dough. Dough should be not too soft or too hard. Add oil and knead very well. Keep a side.
PROCEDURE FOR STUFFING
Crush pigeon pease in a chili cutter. Heat oil in a pan on slow flame. Add cumin seeds in it. When it starts spluttering, add asafetida and turmeric powder. Now add crushed pigeon pease, ginger chili paste and salt. Cover lid and cook till it becomes soft. Remove lid and mix garam masala and lemon juice. Cook for 2-3 more minutes and add coriander leaves. Mix it properly and keep it aside.
PROCEDURE FOR KACHORI
Make medium balls from dough and roll out like small puri. Fill stuffing prepared above in the puri and seal all edge properly. Give desired shape to the kachoris. I usually like round shape. Heat oil in a pan at medium flame. Deep fry kachori till it becomes golden brownish in appearance. Serve hot Lilva Kachori along with Coraiander Chilli Chutney or Tomato Sauce.
Visit: http://gujarativangi.weebly.com