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/Al