For kneading the dough, take maida and besan, sprinkle salt. Now add oil/ghee and mix with the flour till it has bread crumbs like consistency. You should be able to make dumpling with your feast, that much of oil/ghee is needed to make crispy kachori layer.
Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture.
Now to make kachori
Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have round shape. One can give moon shape as well. This way roll out and stuff all the kachoris.
Deep fry all the kachoris and serve it with any green chutney and ketchup
Now variety of fillings are made, below are the recipes for fillings
Tuvar lilva(Pigeon peas) kachori filling:
2 cups Lilva (Green Tuver)- only the pods (they are like peas, but smaller)
(you can also use the frozen Tuvar available in indian stores, just thaw it before use.)
2 tspn cumin seeds (jeera)
1 tspn carom seeds (ajwain)
1/2 tspn asafoetida (hing)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
2 tspn sugar
salt and lemon juice - to taste
Take the tuvar seeds/pods and crush them with 2 tbsp water in the blender to form a semi-smooth paste. Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, and asafoetida. When seeds splutter, add the tuvar/lilva to this. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Remove from flame once the mixture is well-cooked and keep aside.
Same as pigeon peas, green peas kachori can be made. You can also use your favorite filling for this recipe. These filling recipes are the traditional recipes so I am sharing them but you can always create your own recipe for filling.
To make Moong dal(split green gram) Kachori filling:
1 1/2 cups yellow moong dal (split yellow gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel seeds (saunf) powder
2 tbsp sugar
salt to taste
Take the Moong Dal and let it soak in water for at least 3-4 hours.
Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, saunf and asafoetida. When seeds splutter, add the soaked moong dal to this, after removing all water. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Cook for 8-10 mins, then remove from flame. Mix the grated coconut, chopped cilantro and raisins and keep aside.