Tag: toor lilva kachori

Green pigeon pea kachori (toori chya kachorya)

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On a last day of long weekend we had nothing planned and when we woke up saw that it was raining outside. While enjoying cup of tea we thought that lets eat something hot and special in the breakfast. We had some green pigeon peas in the fridge, so we decided to make Kachoris.

Generally we shallow fry Kachori but as it was raining outside we had decided to fry them up :).

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Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Recipe type: appetizer

Makes: 7 to 8 Kachoris

Ingredients

For stuffing:

  • 1 cup green pigeon peas
  • 4 to 5 Garlic cloves
  • Small piece of Ginger
  • 1 to 2 Green chilies(as per taste)
  • Coriander leaves
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Fennel seeds
  • 2  tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Asofoetida(hing)
  • Pinch of Turmeric powder
  • Pinch of Red chili powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Coriander powder
  • 1 teaspoon Tamarind pulp
  • Salt (as per taste)
  • Oil for frying

For dough:

  • 1cup wheat flour
  • 2 table spoon oil
  • Salt
  • Water for mixing

Dough:

  1. In a mixing bowl take wheat flour, salt and oil, mix together and make dough. Knead the dough for 4-5 minutes and set aside.

Stuffing:

  1. In a mixer/grinder pot add garlic, green chili, ginger, coriander seeds, cumin seeds, fennel seeds and coriander leaves grind coarsely.
  2. Similarly make a pigeon peas paste. (make sure it is not too fine)
  3. Then heat oil in a pan, add mustard seeds when you hear mustard seeds crackling add asafoetida and spice paste. Keep frying till you see oil coming out from the mixture.(this might take upto 2 to 3 minutes)
  4. Now its time to add all dry ingredients, turmeric powder, chili powder, coriander powder, garam masala stir it for a min.
  5. Finally add pigeon peas paste, salt and tamarind paste. Mix it well and cook it for 4 to 5 minutes stirring ocassionaly.

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Kachori:

  1. Divide the dough into 8-10 equal portions. Roll it into smooth balls.
  2. Take one ball and roll it into 2-3 inch diameter circle. Place 11/2 table spoon mixture in the center.gather the edges and pinch it. Now press it with  your hands gently so that it is sealed properly.
  3. Again with your hands gently flatten it to make 3 inch diameter kachori.

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  1. Heat the oil on medium to low heat for frying. Once hot slide the kachori into oil.
  2. Fry till bottom is golden brown. If you do it right it will puff up. Then flip it and fry till it is golden brown.

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Serve Hot Kachoris with yogurt and tamarind chutney.

Note: always fry on medium to low heat to make it crispy.

We always try to use whole wheat flour you can use all purpose flour instead.

Alternatively you can shallow fry kachori instead of deep frying.