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The origin of kachori is believed to be the Marwar region of Rajasthan. Marwaris in Rajasthan created this spicy, deep-fried snack.
A fresh toovar dana Kachori is a traditional kachori made with the stuffing of green peas, toovar dana, and peanuts, perked up with ginger and green chilies.
To make this snack exciting to bite into on cold winter days, add some lemon juice and sugar to the stuffing.
For the balanced flavors of the stuffing and to have the crispy outer layer, follow the steps given below and enjoy this delicious winter snack with spicy and tangy coriander chutney.
How to Make Lilva Kachori?
Lilva kachori – A mouth-watering dish (Green pigeon peas kachori)
- 1 cup – Toovar dana or lilva (Green pigeon peas)
- 1 cup – Green peas
- ½ tbsp – Ginger paste
- 1 tbsp – Green chili paste
- 3 tbsp – Peanuts
- 2 tbsp – Oil
- ¼ tsp – Asafoetida (Hing)
- ¼ tsp – Mustard seeds
- ½ tsp – Turmeric powder
- ¼ cup – Chopped coriander
- 1 tbsp – Lemon juice
- ½ tbsp – Sugar
- Salt as per taste
- Oil – For Deep-frying
- 1 cup – Maida (plain flour / all-purpose flour)
- 2 ½ tbsp – Ghee (melted)
- A pinch of salt
- In a big bowl add 1 cup plain flour (maida), 2 ½ tbsp ghee and salt to taste.
- Mix properly and rub in between your palm for a breadcrumbs-like mixture.
- Knead into a soft dough using enough water. Let it rest.
- In a blender take 1 cup toovar dana, 1 cup green peas and 3 tbsp peanuts and blend to get a coarse mixture. Keep it aside.
- In a nonstick pan, heat 1 tbsp oil, add ¼ tsp mustard seeds, ¼ tsp hing, ½ tsp turmeric powder, ½ tbsp ginger paste, and 1 tbsp green chili paste and on a medium flame saute for 30-40 seconds.
- Add the blended toovar and green peas mixture to the pan and mix well.
- Cook for 6-7 minutes and stir occasionally.
- Add finely chopped coriander to it and then add 1 tbsp lemon juice, ½ tbsp sugar and salt as per your preference.
- Stir well and cook for 1 minute on medium flame. Turn off the flame and let it cool.
- Now, make 12 equal portions from the dough. Roll out one portion into a circle without using any flour for rolling.
- Put some stuffing into the center of that portion and bring together all the sides and seal it tightly, pinching in the center (secure it well so that it doesn’t open while frying).
- Roll and stuff all other kachoris.
- Heat the oil in a large bowl for Deep-frying on a medium flame.
- Deep fry them on low flame and turn them in between until they are golden brown from all sides.
- Once all the kachoris are fried, let them cool for a while and serve them with green garlic chutney.
- Seal the kachori properly after stuffing and make sure to pinch all the ends at the center tightly.
- Let the dough rest for at least an hour before use.
- On the slow flame deep fry the kachoris so they cook well from the inside and attain their flaky texture too.
- Half deep-fry them, cool and then store them in an air-tight container in a refrigerator for 1-2 days. Take them out just before deep frying and fry them until done.
The outer layer has a crispy and flaky texture and is filled with a sweet and tangy stuffing consisting of toovar dana, green peas, and peanuts, along with some spices.
This is a must-try recipe during the winter that, served with a green garlic chutney, tastes amazing and can be enjoyed as a family treat.
Which country is famous for kachori?
India. Marwar in Rajasthan is believed to be the origin of these snacks. There are different types of kachori in different states of India. The very famous kachori is considered to be in Delhi.
Which city makes pyaj kachori?
In Rajasthan, pyaj kachori (onion kachori) is very common. A deep-fried pastry with spicy onion filling.
How many different types of kachori can be made?
There are 5 types of kachoris in general. Dal kachori, pyaj kachori, mawa kachori, Matar ki kachori and raj kachori.