Lilva/Avarekal Kachori









Lilva/Avrekal Kachori

This is one of my favorite dishes as well as my kids'. Kachori traditionally is more famous with moong dal fillings but i personally love this one instead. I started making Kachori when we were in Warsaw. I explored many different types of Kachori and this is the one I like the most. My kids love this snack in their lunch boxes, and it is quite filling too. Kachori is more famous in the North and western part of India. Every region like Rajasthan, Gujarat, and Uttar pradesh prepare in their own unique style. While preparing fillings, the spice we use can differ according to family preferences and taste.

Note: The key for making Kachori is that the outer covering should be soft and crispy at the same time. For that, while making the dough, you should add ghee/oil and dry shift nicely with your hand. Secondly, while frying, you should fry slowly at a low-medium flame. Thirdly the fillings should be dry.


Ingredients:
For dough:
1 cup Maida/All Purpose flour
Salt per taste
3-4 tsp ghee/oil
1/4 cup water
1 tablespoon semolina soaked in 1/4 cup water
oil for frying

For fillings:
1 cup avare kal/Surti Lilva
3-4 green chili
2 inch ginger
1 tsp cumin seeds
salt as per taste
1-2 tsp lemon juice
1/2 tsp sugar
2 tsp oil
1/4 tsp hing(asafotodia)
1/2 cup chopped fresh coriander leaves
1/4 tsp turmeric powder


Procedure:

  • Take a pot and cook lilva with 2 1/2 cup water,pinch of salt and few drops of oil.Here I used frozen Surati Lilva,but if you are using fresh one then clean and wash them before cooking.
  • once cooked then drain the water and grind in food chopper with ginger ,green chili,cumin seeds and coriander leaves.
  • take a pan add oil,cumin seeds and hing.
  • once cumin seeds turn brown add the ground paste and fry till water evaporates.add salt,turmeric powder,lemon juice and sugar.let it cool completely before start making the kachori.
  • Meanwhile take a bowl sieve flour,salt together.add ghee and mix them nicely with hand for a minute.you should mix till you get nice bread crumbs like texture.
  • Add Rava(semolina) and knead them all using water into soft dough.add itsp oil and knead them again and keep it aside for at least half an hour.cover it with moist kitchen paper towel.
  • Now make pin pong size balls of the dough .Around 10 Kachori's can be made from the above measure,but it depends upon the size you make.Roll this ping pong balls into 2 inch diameter round and fill it with 11/2 tsp fillings .cover it from all sides and press it with hands or roll it into small chapati.
  • Meanwhile keep oil for frying and fry kachori in medium to low flame slowly.when the kochori starts fluffing from one side turn it over to other side. when the kachori turn golden brown from both sides you can remove it from flame on the kitchen paper towel.


  • serve these kachori's with green chutneys or hot sause or can be eaten just like that.
  • enjoy the hot Kachori.... 

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