By Slurrp Community
December 6, 2023
1 cup whole wheat flour 2 tbsp melted ghee Salt, to taste Water, as required Oil, for greasing
1.5 cup fresh pigeon peas (tuvar dana) 1 tbsp Oil 1 tsp jeera 1 pinch hing 3 tbsp spring onions, chopped 1 tbsp ginger paste Salt, to taste 1.5 tbsp sugar 1 tsp dhania powder 3/4 tsp garam masala 3 tbsp sesame seeds 1 tbsp lemon juice 3-4 tbsp chopped fresh coriander leaves Oil, for frying
Image Credit: Archana's Kitchen
Take whole wheat flour, salt and melted ghee and mix well, gradually adding water to knead semi soft dough
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Grease the dough with little oil, cover and keep aside while you coarsely grind the fresh pigeon peas in a chopper.
Image Credit: Cubes N Juliennes
Heat oil in a pan or kadhai on medium flame. Add jeera and hing to crackle before adding chopped spring onions. Cook for a minute, then add ginger paste, to cook for 1-2 mins.
Image Credit: My Indian Taste
Add coarsely grinded fresh green pigeon peas along with salt, sugar, dhania powder, garam masala and sesame seeds.
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Cook 7-8 mins stirring occasionally. Add chopped fresh green coriander leaves, lemon juice, mix well and turn off the flame.
Image Credit: Archana's Kitchen
Remove mixture in a plate and let it cool down to room temperature. Grease hands with little oil and make lemon sized balls from the mixture.
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Knead the dough well and make big lemon-sized balls from it. Take a portion and roll into little thick puris without flouring further.
Place one stuffing ball in the centre of the rolled puri. Gently bring all the sides together, seal properly by slightly twisting the dough and pinch out the extra dough. Similarly make all the kachori's.
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Heat oil in a kadhai and deep fry all the prepared kachoris in hot oil on medium flame, till it turns golden-brown in colour from all sides.
Remove on a paper napkin and serve the hot lilva kachori with tomato ketchup, tamarind dates chutney, green garlic chutney or any dip of your choice.
Image Credit: My Vegetarian Roots