Lilva Kachori

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Recipe

Ingredients

1 cup	fresh lilva (green pigeon peas)
1 cup	all-purpose flour
2 tablespoons	semolina (rava)
3 tablespoons	oil
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 teaspoon	ginger paste
1 teaspoon	green chili paste
1 teaspoon	sugar
1 teaspoon	lemon juice
1 teaspoon	garam masala
1 teaspoon	coriander powder
1 teaspoon	fennel seeds
1 pinch	asafoetida (hing)
—	salt to taste
—	water as needed
—	oil for deep frying

Instructions

1. 1 In a bowl, mix all-purpose flour, semolina, and a pinch of salt. Add 2 tablespoons of oil and mix well.
2. 2 Gradually add water to form a smooth dough. Cover and set aside for 15 minutes.
3. 3 Boil the lilva in water until soft, then drain and coarsely grind them.
4. 4 Heat 1 tablespoon of oil in a pan. Add cumin seeds, mustard seeds, fennel seeds, and asafoetida.
5. 5 Once the seeds crackle, add ginger paste and green chili paste. Sauté for a minute.
6. 6 Add the ground lilva, salt, sugar, lemon juice, garam masala, and coriander powder. Mix well.
7. 7 Cook the mixture until it becomes dry. Remove from heat and let it cool.
8. 8 Divide the dough into small balls. Flatten each ball and place a spoonful of the lilva mixture in the center.
9. 9 Gather the edges and seal the filling inside. Shape into round kachoris.
10. 10 Heat oil in a deep frying pan. Fry the kachoris on medium heat until golden brown and crispy.
11. 11 Drain on paper towels and serve hot.