Green Pigeon Pea (arhar/toor dal) Kachori

Commonly known as Lelva ni Kachori. This is a very famous Gujrati snack. Made in Gujrat during winters, when fresh green pigeon peas are available in market.

Ingredients

For dough

1 cup maida/All purpose flour

Salt to taste

½ tablespoon oil

For filling

2 cup shelled pigeon peas

2 finely chopped green chili

A pinch of asafetida

½ teaspoon cumin seeds

¼ teaspoon garlic paste

1teaspoon ginger paste

1 teaspoon sesame seeds

1 teaspoon coriander powder

½ teaspoon sugar

1 tablespoon finely chopped coriander leaves

Salt to taste

1 tablespoon oil for roasting

Oil for frying

Method

Dough

Sift flour.  Add salt and mix.

Add oil and mix it well with fingers.

Add water to make soft dough and knead well.

Cover the dough and keep it aside.

Filling

Coarsely grind shelled pigeon peas and green chili together.

Heat a tablespoon oil in a kadhai/Wok.

Add asafetida and cumin seeds.

Add ginger and garlic paste. Stir it.

Now add sesame seeds, coriander powder, salt, sugar and grinded peas.

Roast the mixture over a slow flame for 3-4 minutes. Keep stirring it.

Remove from the stove.

Now add lime juice and coriander leaves.  Mix it well.

Divide this filling into 12-14 parts and make small balls out of each part with the help of your palm.

Making of kachori

Divide the dough into 12-14 parts and make balls of each part with your palm.

Roll out each ball with the rolling pin into 3-4” diameter thin pancake.

If you find difficulty in making pancake, you can also use cling film .

You can also make the pancake by using your palm and fingers.  For this apply  little oil in your palm and finger. Take the ball in your left palm and spread it with the help of your right hand finger into thin round pancake.

Make all pancakes like this.

Place one pea ball each in all the pancakes.

Now lift up the edges of the pancake inwards and towards the center.

Make balls of all the pancakes like this.

Heat oil in a Kadhai/wok.

Fry all these kachori on medium heat to golden.

Serve while hot with green chutney (recipe for this can be found here : Green Chutney) or tomato ketchup.