Lilva Kachori with Tamarind Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, fine semolina, 0.5 tsp salt, and melted ghee.
   • Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a firm and stiff dough. Do not make the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Create the Lilva Filling

   • Place the fresh pigeon peas, green chillies, and ginger in a food processor or grinder. Pulse a few times to get a coarse, grainy mixture. Do not grind it into a fine paste.
   • Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the asafoetida and let it sizzle for a few seconds.
   • Add the besan (gram flour) and roast on low heat for 1-2 minutes until it becomes fragrant and changes color slightly.
   • Add the coarse pigeon pea mixture to the pan. Cook for 5-7 minutes, stirring continuously, until the moisture evaporates and the raw smell is gone.
   • Stir in the turmeric powder, garam masala, sugar, and the remaining 0.75 tsp of salt. Mix well and cook for another minute.
   • Turn off the heat. Add the lemon juice and finely chopped coriander leaves, and mix everything together.
   • Transfer the filling to a plate and spread it out to cool down completely.
3. 3

   Assemble the Kachoris

   • Once the dough has rested and the filling is cool, knead the dough again for a minute until smooth.
   • Divide the dough into 16 equal-sized balls. Similarly, divide the filling into 16 equal portions and roll them into small balls.
   • Take one dough ball and use a rolling pin or your fingers to flatten it into a circle about 3 inches in diameter. Keep the edges thinner than the center.
   • Place a ball of filling in the center of the dough circle.
   • Bring the edges of the dough together, pleating as you go, and pinch them at the top to seal the filling inside completely. Twist and remove any excess dough.
   • Gently flatten the stuffed ball between your palms to form a slightly flattened disc. Ensure there are no cracks on the surface.
4. 4

   Deep Fry the Kachoris

   • Heat the 2 cups of oil for deep frying in a kadai or deep pan over a low to medium-low flame. The oil should not be very hot.
   • To test the oil temperature, drop a tiny piece of dough into it. It should sink to the bottom and then rise slowly with gentle bubbles. If it rises instantly, the oil is too hot.
   • Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
   • Fry on a consistent low flame for 10-12 minutes, flipping them occasionally, until they are golden brown, crisp, and cooked through.
   • Frying on low heat is essential for a perfectly crisp kachori that stays crisp for hours.
   • Once done, use a slotted spoon to remove the kachoris and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Let the kachoris cool slightly before serving. Serve them warm with green coriander chutney or sweet tamarind chutney.