Crispy kachori filled with fresh tur seeds and spicy mawa, which is especially served with tea during festivals or cold seasons. These kachori offer a rich taste of sweet, spicy and sour. Its outer surface is crispy and soft inside, which gives a pleasant experience in every bite.
This recipe is easy to make and you can also prepare it in advance and freeze it, so that you can enjoy it hot whenever you feel like it. The combination of fresh tur seeds, mawa and various spices makes it unique and delicious. If you prefer this kachori with a more garlic-chili pungent taste, you can add some garlic chutney or green chillies to it.
Serving these kachori with tamarind chutney, green chutney or curd doubles its taste.
Ingredients:
For the mawa:
- Tuver: 2 cups (raw seeds)
- Coriander: 1 cup (pickled and chopped)
- Ginger-chili paste: 1 spoon
- Lemon juice: 1 teaspoon
- Sugar: 1/2 teaspoon
- Salt: to taste
- Turmeric: 1/4 teaspoon
- Jumra: 1 teaspoon (if desired)
For the kachori dough:
- Flour: 2 cups
- Ghee: 3 tablespoons
- Salt: to taste As per
- Water: As required
Method:
1. Prepare the mawa:
- Boil the tur seeds so that they become soft.
- Crush these seeds in a mixer to make a mash.
- Heat 1 teaspoon oil in a pan.
- Stir-fry the cumin seeds and add the ginger-chili paste. Sauté for 1 minute.
- Now add the crushed tur.
- Add turmeric, salt, sugar, jaggery and lemon juice.
- Mix the mixture well and cook on medium heat for 5-7 minutes.
- Finally add coriander and let the mixture cool.
2. Prepare the kachori dough:
- Mix the flour, salt and ghee well in a mixing bowl.
- Add water and prepare a soft dough.
- Keep the dough covered for 15 minutes.
3. Fill and make the kachori:
- Break a small ball from the dough and roll it into a thin luchi.
- Place a piece of mawa in the middle of the luchi.
- Seal the edges of the kachori and seal them properly, so that they do not open while frying.
4. Frying process:
- Fry the kachori in medium hot oil on low heat.
- Fry until the kachori turns golden brown and crispy.
5. Serve:
- Serve the Toorni Lilwani Kachori with sweet chutney, green chilli chutney and hot tea.
Tips:
- The amount of spices in the Toorni mawa can be varied according to your taste.
- Keeping the amount of ghee right will make the kachori more crispy.
- Add fresh green chillies to the mawa for more spiciness.
FAQ (Frequently Asked Questions):
Question 1: Can peas be used instead of tur?
Answer: Yes, if tur is not available, you can use peas (frozen or fresh). Pea mash also tastes delicious in this kachori.
Question 2: Is jaggery mandatory in kachori mash?
Answer: No, jaggery is optional. If you don’t need the sweetness, you can also make the recipe without it.
Question 3: Can these kachori be frozen?
Answer: Yes, you can make and freeze kachori. When needed, you can take it out of the freezer and fry it in hot oil to make it fresh.
Question 4: What to do if the tur mawa becomes a little thin?
Answer: If the mawa becomes thin, you can thicken it by adding a little gram flour or gram flour.
Question 5: Can wheat flour be used for atta?
Answer: Yes, if you don’t have maida, you can use wheat flour. But the texture of the kachori will be a little different with wheat flour.
Question 6: What can be done to make kachori more crispy?
Answer: Increasing the amount of ghee or oil in the dough a little makes the kachori more crispy. Also, keep an eye on the temperature while frying.
Question 7: Can this kachori be baked?
Answer: Yes, you can bake this kachori in the oven at 180°C for 20-25 minutes. Baking at medium heat makes it crispy.
Question 8: Can Tuver ni Lilvani Kachori be served with different types of chutneys?
Answer: Yes, these kachori go well with sweet chutney, green chilli chutney, garlic chutney or tomato chutney.
Lilvani Kachori