Lilva Kachori Chaat Recipe

Ingredients

• 1 cup maida (plain flour)
• 2 1/2 tbsp melted ghee
• salt (namak) to taste
• 1 cup fresh toovar
• 1 cup fresh matar (green peas)
• 1 tbsp oil
• 1/4 tsp asafoetida (hing)
• a pinch of haldi powder (turmeric powder)
• 1/2 tbsp ginger (adrak) paste
• 1 tbsp green chilli paste
• 1/4 cup finely chopped coriander (dhania)
• 1 tbsp lemon juice
• 1/2 tbsp sugar
• salt (namak) to taste
• oil for deep-frying
• 1 cup whisked curds (dahi)
• 2 tbsp green chutney
• chaat masala to sprinkle
• 4 tsp sev
• 4 tsp finely chopped coriander (dhania)

Steps

1. Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside.
2. Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds.
3. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
4. Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool.
5. Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture.
6. Knead into a semi-soft dough using enough water. Keep aside.
7. Divide the dough and stuffing into 12 equal portions.
8. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling.
9. Place one portion of the prepared stuffing in the centre.
10. Bring together all the sides, seal it tightly, pinching in the center.
11. Repeat steps 7 to 9 to make 11 more kachoris.
12. Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
13. Repeat step 11 to deep-fry the remaining 9 more kachoris. Keep aside.
14. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate.
15. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it.
16. Repeat steps 1 and 2 to make 3 more plates.
17. Serve immediately.