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We hope you got insight from reading it, now let’s go back to fresh lilva kachori recipe. To cook fresh lilva kachori you need 23 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to cook Fresh Lilva Kachori:
- Get For dough:-
- Take 1/2 cup maida
- Get 1/2 cup whole wheat flour
- Prepare 21/2 tbsp melted ghee/oil
- Use to taste Salt
- Prepare 1 cup fresh toovar/lilva
- Get For stuffing:-
- You need 1/2 cup fresh green peas
- Provide 1 tbsp oil
- Prepare 1/4 tsp hing
- Prepare 1/2 tsp ginger paste
- Use 1 tbsp green chilli paste
- Get 1/4 cup fresh green garlic chopped
- Prepare 1/4 cup coriander leaves chopped
- Prepare 1 tbsp lemon juice
- Get 1/2 tsp sugar
- Provide to taste Salt
- Take 1/4 cup fresh/dry coconut grated
- You need 8-9 kaju chopped
- Provide 1 tbsp raisins
- Provide 1 tsp sesame seeds
- You need Oil for frying
- Use For servings - green chutney and tomato sauce
Instructions to make Fresh Lilva Kachori:
- For dough:- Combine all the ingredients in a deep bowl mix well.
- Drizzle oil/ghee using your finger tips mix the oil and flour very well, to form a breadcrumbs like mixture.
- Knead into a semi soft dough using enough water and cover and let it rest for 25-20 minutes.
- For stuffing:- combine the fresh tuvar dana and green peas in a mixture jar. Grind it coarsely.
- Heat oil in a broad non stick pan on medium heat, add the hing, turmeric powder, ginger and green chilli paste and saute on medium flame for 30 seconds.
- Now add coarsely ground lilva mixture and salt. Mix well.
- Cook on a medium flame and cover and cook for 7-8 minutes, while stirring occasionally.
- When lilva gets cooked now add green garlic, coriander leaves, lemon juice, divar, sesame seeds, coconut, cashew nut and raisins. Mix well.
- Cook on a medium flame for 3 minutes while stirring occasionally.
- Also the mixture has no more moisture and becomes a dry. Turn off the gas and keep aside.
- Knead the dough again and make smooth balls and flatten them between your palm one by one.
- Take one flatten ball at a time and roll into 3-4 inch diameter circle/puri.
- Put around 2-3 tbsp stuffing in the center, make the pleats and togather them in the center. Pinch it to seal it tightly.
- Heat oil in a pan or a kadai on a medium flame and deep fry 3 kachori at a time on a slow flame for till they are crispy and golden brown from all the sides.
- Once ready remove them using slotted spatula and drain on an absorbent paper.
- Enjoy them with green and tamarind date chutney as a farsan along with meal.
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