Lilwa Kachori (Pigeon Peas Kachori)

Mums are the best!!! A few weeks back, I received a msg on whatsapp with a list of ingredients… Well, it was from my mum and she sent her authentic gujarati kachori ki recipe :) I have had these kachoris so many times… but never thought of trying out by my own just ‘coz I was scared for the disaster!!! Right after seeing her msg, I gave her a call and she explained me the method to follow. Aaaahhh… I absolutely was transported back to those good old days <3 Although it was an experiment for me, I was pretty confident about the outcome…

And meanwhile, I and Suma (Ohh yes, the creator of delicious Veg Pulao) planned meeting in afternoon time… I was going to meet her kids for the 1st time so thought to make and pack these kachoris for them! I had to keep my fingers crossed all the time as her kids never had Kachoris before. And guess what… they loved it!!! Gobbled up so many of those right after coming back from school. So that’s a big victory… Making kids like our traditional food is a tough call and I succeeded! Yippieeeeee… All credit goes to my mum though <3

Makes: 14-16

INGREDIENTS:

For Crust–

1 cup Plain Flour
1 cup Whole Wheat Flour
Salt, to taste
1 tsp Ajwain Seeds
2 tbsp Oil
Water, as required

For Stuffing–

2 cups Pigeon Peas (fresh or frozen-thawed)
2 tbsp Besan
1 tso Black Pepper Powder
1/2 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Black Salt
1/2 tsp Coriander Seeds, freshly ground
1/4 tsp Turmeric Powder
2-3 tsp White Sugar
1 tsp Amchur Powder
1/2 tsp Garam Masala
A pinch of Hing
1/4 tsp Cinnamon-Clove Powder (I used Goda Masala instead)
1/2 tsp Red Chilly Powder
Salt, to taste
2 tbsp Oil

Oil, for deep-frying

STEPS TO FOLLOW:

For Crust–

1. First, mix all the dry ingredients in a big bowl.
2. Add oil into it and mix well. Rub the flour mix between the palms until you get crumbly texture.
3. Knead soft dough by adding water gradually as required.
4. Cover with a cling wrap and let it rest for 30 mins at least.

For Stuffing–

1. Coarsely ground pigeon peas (lili tuver) in food processor and keep it aside. Make sure you don’t make it pasty.
2. Heat Oil in a pan and add cumin seeds into it.
3. Once it crackles, add hing and besan and roast it for a while on lowest heat.
4. Add ground pigeon peas along with all the spices and mix everything well.
5. Add 1/4 cup water and cook it covered until water is absorbed completely. It’ll take around 3-4 mins only.
6. Transfer the stuffing to a bowl and let it cool down completely.

Combining–

1. Divide the dough in 14-16 equal balls and divide the filling into equal portions too.
2. Roll out a dough ball into small thick poori and put a portion of filling in center.Cover the edges from all the sides and seal it on top.
3. Roll out again to make it a big larger than poori.
4. Heat oil and deep-fry these kachoris on lowest flame until golden brown on both the sides.
5. Take it out to absorbent paper to drain excess water.
6. Serve hot or warm with Amchur Chutney!!!

SJ’s NOTE:

You can make it ball-shaped too if you plan to have it as a part of Meal! I prefer to make a hollow one so that I can have it as a kachori chaat :D