Gujarati
Lilva Kachori
- Duration: 30 minutes
- Serves: 6 to 8 people
-
Spice Level: Low
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.
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Trivia Tadka
We all love kachoris, don’t we? Lilva Kachori is a popular South Gujarat recipe made out of green peas as stuffing. In winters, when matar is easily available, this recipe is a regular evening snack savoured with a hot cup of tea.
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.
