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We hope you got insight from reading it, now let’s go back to fresh lilva kachori recipe. You can have fresh lilva kachori using 23 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to make Fresh Lilva Kachori:
- Use For dough:-
- Prepare 1/2 cup maida
- Get 1/2 cup whole wheat flour
- You need 21/2 tbsp melted ghee/oil
- Prepare to taste Salt
- Get 1 cup fresh toovar/lilva
- Take For stuffing:-
- Use 1/2 cup fresh green peas
- Use 1 tbsp oil
- Use 1/4 tsp hing
- Use 1/2 tsp ginger paste
- You need 1 tbsp green chilli paste
- You need 1/4 cup fresh green garlic chopped
- You need 1/4 cup coriander leaves chopped
- Take 1 tbsp lemon juice
- You need 1/2 tsp sugar
- Prepare to taste Salt
- Get 1/4 cup fresh/dry coconut grated
- Prepare 8-9 kaju chopped
- Use 1 tbsp raisins
- Get 1 tsp sesame seeds
- Prepare Oil for frying
- Get For servings - green chutney and tomato sauce
Instructions to make Fresh Lilva Kachori:
- For dough:- Combine all the ingredients in a deep bowl mix well.
- Drizzle oil/ghee using your finger tips mix the oil and flour very well, to form a breadcrumbs like mixture.
- Knead into a semi soft dough using enough water and cover and let it rest for 25-20 minutes.
- For stuffing:- combine the fresh tuvar dana and green peas in a mixture jar. Grind it coarsely.
- Heat oil in a broad non stick pan on medium heat, add the hing, turmeric powder, ginger and green chilli paste and saute on medium flame for 30 seconds.
- Now add coarsely ground lilva mixture and salt. Mix well.
- Cook on a medium flame and cover and cook for 7-8 minutes, while stirring occasionally.
- When lilva gets cooked now add green garlic, coriander leaves, lemon juice, divar, sesame seeds, coconut, cashew nut and raisins. Mix well.
- Cook on a medium flame for 3 minutes while stirring occasionally.
- Also the mixture has no more moisture and becomes a dry. Turn off the gas and keep aside.
- Knead the dough again and make smooth balls and flatten them between your palm one by one.
- Take one flatten ball at a time and roll into 3-4 inch diameter circle/puri.
- Put around 2-3 tbsp stuffing in the center, make the pleats and togather them in the center. Pinch it to seal it tightly.
- Heat oil in a pan or a kadai on a medium flame and deep fry 3 kachori at a time on a slow flame for till they are crispy and golden brown from all the sides.
- Once ready remove them using slotted spatula and drain on an absorbent paper.
- Enjoy them with green and tamarind date chutney as a farsan along with meal.
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