Lilva Kachori & Mohanthal with a hot cup of tea
An evening or mid morning snack with a hot cup of tea with friends or family is a bliss, especially during the monsoons and winters. The Lilva Kachori, all spiced up and flavourful due to the green peas stuffing is just the thing to savour with tea. Gujaratis will tell you how it goes best with the sweet Mohanthal which is not only packed with protein but melts in your mouth deliciously
VIEW INDIVIDUAL RECIPES
Lilva Kachori
- Duration:30 minutes
- Serves:6 to 8 people
Authenticity Slice
It’s good to evenly mash the matar but be careful about not turning it into a smooth paste. Also, always use fresh peas.
Ingredients
- Green peas (matar/lilva) (1 cup )
- Ginger-chilli paste (1 tbsp)
- Cumin seeds (jeera) (1/2 tsp )
- Asafoetida (hing) (a pinch)
- MTR Haldi/Turmeric Powder (1 tsp)
- Salt (To taste)
- MTR Garam Masala Powder (1 tsp)
- Lemon (nimbu) juice (1 tsp)
- Sugar (a pinch)
- Coriander leaves (hara dhania), chopped (1 tsp)
- Oil (1 tbsp)
- Refined wheat flour (maida) (1 cup)
- Clarified butter (ghee) (1 tbsp)
- Oil (for frying)
Method
- Add Lilva, green chillies, and hara dhania to a grinder and blend to get a coarse mixture.
- Heat oil in a kadhai. Add jeera, ginger-chilli paste, hing, salt, and MTR Haldi/Turmeric Powder. Mix well.
- Now, add matar mixture and cook till the chillies are well cooked. Add a pinch of sugar, MTR Garam Masala Powder, and lemon juice and then, keep aside.
- In a paraat, mix maida, ghee, and salt and knead into soft dough using some water. Let it rest for a few minutes.
- Pluck a ball of dough and with a rolling pin, roll it like a poori. Add a spoonful of matar masala in the centre, gather the edges of the poori on top and seal them.
- With your palm, pat the poori flat from all sides.
- Heat oil in a kadhai and deep fry the kachoris till they turn pinkish brown on all sides.
- Serve hot.
Mohanthal
- Duration:25 minutes
- Serves:4 to 6 people
Authenticity Slice
Frying of the besan is an important step in this recipe. Always stir the besan on slow flame to prevent it from burning.
Ingredients
- Gram flour (besan) (2 cups)
- Milk (1 cup)
- Clarified butter (ghee) (1 cup)
- Cardamom powder (elaichi) (1 tbsp)
- Almonds (badam), chopped (1/2 cup)
- Sugar (1 cup)
Method
- Firstly, grease a square pan with ghee and set it aside.
- In a bowl, mix ghee and besan. Add milk to it and stir the mixture so that it can combine well.
- Heat sugar in water until it turns into a syrup.
- Heat the remaining ghee in a large kadhai and add the besan mixture to it. Stir till it becomes golden brown and the mixture starts releasing a roasted aroma.
- Now, add in the nuts and cardamom until they combine.
- Then, slowly add the sugar syrup into the besan mixture till the mixture thickens. Keep stirring continuously.
- Transfer the Mohanthal mixture to a greased pan.
- With a knife, cut the Mohanthal into squares and allow it to cool.
- Store in an air-tight container. It can be refrigerated for up to two weeks.
