Tuesday, November 16, 2010

લીલવા કચોરી/ Tuver Kachori

Even middle of the night if I am asked to name my favorite dishes, it will top the list. Not only I, but also my parents and brother love it like anything. We grow તુવેર in our backyard almost every year and hence ultimate dish is very savory and delicious. When I was a kid, my mom would pick fresh green તુવેર, peel them and make all possible dishes. Though here I have to work with frozen ones and taste is not as good as the fresh ones, I still make કચોરી quite often. Probably, it strongly defines my attachment to home or this is how I try to keep memories afresh!

Makes 20-22 pc
Preparation Time: 1 hour + cooling time
Cooking time: 30 Minute

1 pack of frozen pigeon peas (10 oz)
2 tsp oil
1 tsp sesame seeds
Pinch of asafetida
1 tbsp green chili paste
¼ tsp garam masala
¼ tsp clove-cinnamon powder
2 tbsp chopped green garlic
2 tbsp chopped coriander
Salt, sugar and lemon juice as per taste

For dough,
2 cup plain flour
1 tsp whole wheat flour
1 tsp oil

Oil for frying

1. Thaw pigeon peas at room temperature and chop them using hand chopper
2. Heat oil in skillet, add sesame seeds, asafetida and chopped peas
3. Cook it on low flame covered with dip dish filled with water
4. Add chili paste, salt and sugar
5. Stir frequently so it does not stick to the bottom of the skillet
6. When it’s almost cooked, add lemon juice, garam masala and clove-cinnamon powder
7. Turn off the heat, add garlic and coriander leaves
8. Now stuff is ready, let it cool down thoroughly at room temperature
9. Mix flour, oil and salt and knead hard dough like puri
10. Divide the dough into balls, roll them into thin puris and fill with stuff
11. Deep fry on low flame until golden brown

Serve hot with tamarind chutney. I added chili-ginger paste and coriander leaves in chutney.

1 comment:

  1. Dear Sir or Madam,
    My name is Leticia Avierkiieva and I am a contributor at www.mycitycuisine.org, a wiki project. I am currently working on an article about Lilva Kachori for the project, and am in need of a photo for the article.
    I wanted to inquire in regards to your photo:
    The photo would be perfect for the article. Would you be willing to give mycitycuisine.org permission to use your photo for the project?
    If you agree to let mycitycuisine.org to use the photo, please specify the terms of permission in your reply so I can upload this photo with the correct license terms.
    1.) I certify that I am the owner of the photo(s). I grant the publisher of mycitycuisine.org the right to use the photo(s) on mycitycuisine.org and in its companion mobile software with attribution to me as the photo owner.

    2.) I certify that I am the owner of this photo. I release all rights of this photo and place this photo in the public domain.
    I thank you in advance and look forward to hearing from you.
    Best regards,
    Leticia Avierkiieva (Please reply to gourmand86@yahoo.com with this request)
    PS: mycitycuisine.org is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.