Lilva Kachori

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Cook time: 

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Serves: 6

Kachori (stuffed savory pastry) is found in many regions of India but lilva (fresh pigeon peas) kachori is mainly found in Gujarat.
For filling:
  • 2 cups frozen tuver lilva (fresh pigeon peas), thawed
  • 1 medium russet potato, boiled and mashed
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 serrano or jalapeno chili, cut into few pieces
  • 1 inch piece of ginger, cut into few pieces
  • 1 teaspoon salt or to taste
  • 2 teaspoons sugar or to taste
  • 2 tablespoons cilantro, finely chopped
  • Juice of ½ a lemon
For dough:
  • 2 cups all-purpose flour
  • 3 tablespoons vegetable shortening or softened butter
  • 1 teaspoon salt or to taste
Neutral oil for frying
  1. Combine flour, shortening or butter and salt into a medium mixing bowl. Gradually add water and knead into hard and smooth dough. Cover with a towel or a plate and set aside.
  2. Combine lilva, chili and ginger in a food processor bowl. Pulse until lilva, chili and ginger are minced.
  3. Heat olive oil in a frying pan or a wok on a medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Lower heat to low and add sesame seeds. Add asafetida, turmeric and let spices cook for 30 seconds. Add minced lilva and stir to combine with spices. Add mashed potato, rest of the ingredients and stir to combine everything. Cover pan or wok and let filling cook for 4 to 5 minutes. Let filling cool for 10 to 15 minutes.
  4. Knead dough for few times and divide into about 20 equal parts and roll into balls.
  5. Roll out a ball into 3 inch diameter circle. Keep rest of balls covered while you make kachori. Place about 1 tablespoon of filling in the center. Fold the edges of circle on top of filling and twist folds and remove extra dough. Gently press and pinch dough over filling to completely seal filling. Gently roll kachori with palm of hands to make a ball. Transfer to a plate and cover with a towel while you make rest of kachori.
  6. Heat oil in a frying pan until ready to fry. Fry kachori in batches of 5 to 6 until golden brown. Serve warm with cilantro chutney and date and tamarind chutney. Can be served as an appetizer.