Lilva Kachori Recipe by Palak Patel

Watch the video tutorial to learn how to make this snack.

Difficulty: Intermediate
Yield: 15 to 20 pieces
Nutritional Information per Serving (1 of 17.5 servings): Calories 116, Total Fat 5g, Saturated Fat 1g, Carbohydrates 16g, Dietary Fiber 2g, Sugar 1g, Protein 3g, Cholesterol 0mg, Sodium 132mg
Total Time: 1 hr 20 min (includes cooling time)
Active Time: 1 hr 10 min

Every Diwali, my mother and I make these deep-fried treats: a crisp dough filled with a spicy mixture of green peas and tuvar lilva (green pigeon peas). Lilva kachori is a beloved snack from Western India, especially Gujarat. There are many kachori varieties, but this green-pea and pigeon-pea version is our favorite. While other fillings can include potatoes, lentils, or raisins, we like to showcase the fresh taste of pigeon peas and the bright color of green peas. Our dough gets a splash of lime juice for extra zing. Traditionally made with fresh peas in season, frozen peas work well as a substitute outside the season. I also serve these at my restaurant, Dash & Chutney in Atlanta, where they are popular with guests.

Ingredients

Dough:

2 cups all-purpose flour, plus extra for dusting
2 tablespoons grapeseed or safflower oil, plus more for greasing and frying
Kosher salt
Juice of 1/2 lime
3/4 cup cold water

Filling:

1 cup frozen green peas, thawed
1 cup frozen tuvar lilva (shelled green pigeon peas), thawed
1/4 cup unsweetened shredded coconut, toasted (see notes)
1 tablespoon freshly grated ginger
2 fresh Thai bird chiles
2 tablespoons grapeseed or safflower oil
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
Pinch of ground cinnamon
Kosher salt
1/4 cup chopped cilantro
2 tablespoons roasted cashews, chopped
Pinch of sugar
Juice of 1/2 lime

Equipment Needed:

Deep-fry thermometer

Instructions

Make the dough: In a large bowl, place the flour and make a well in the center. Add 2 tablespoons oil and 1 teaspoon salt to the well. Using your fingertips, rub the mixture until it resembles fine breadcrumbs. Add the lime juice, then gradually add cold water 2 tablespoons at a time, kneading until the dough is soft and smooth, about 3 to 5 minutes. Cover with a kitchen towel and let rest at room temperature for 20 minutes.
Prepare the filling: Combine the green peas, tuvar lilva, toasted coconut, ginger, and Thai chiles in a food processor. Pulse 8 to 10 times until you have a coarse paste. Set aside.
Cook the filling: Heat oil in a large nonstick skillet over medium heat. Add the pea paste and cook, stirring occasionally, until it is nearly dry and no longer sticky, about 10 to 12 minutes. Stir in cumin, garam masala, cayenne, coriander, turmeric, and cinnamon. Continue to cook, stirring occasionally, until moisture evaporates and the peas remain bright green, about 5 to 7 minutes. Season with salt, then stir in cilantro, chopped cashews, sugar, and lime juice. Transfer to a bowl and let cool about 10 minutes.
Shape the kachoris: Divide and roll the dough into a ball. Rub a teaspoon of oil on your palms to keep the dough moist. On a lightly floured surface, roll about 1 tablespoon of dough into a 3-inch circle. Place a heaping teaspoon of filling in the center. Gather the edges around the filling, pinch tightly to seal, and trim any excess dough. Roll the filled ball lightly between your palms to smooth it. Place on a parchment-lined baking sheet. Repeat to make 15 to 20 kachoris.
Fry the kachoris: Fill a large pot or Dutch oven one-third full with oil. Heat over medium until it reaches 300F on a deep-fry thermometer. Working in small batches of 5 or 6, carefully lower the kachoris into the oil using a spider or slotted spoon. Fry until golden brown, about 5 to 7 minutes. Transfer the fried kachoris to a wire rack set over a baking sheet to drain excess oil. Serve warm or at room temperature.

Notes:

If tuvar lilva are unavailable, shelled edamame makes a good substitute. To toast shredded coconut, spread it evenly on a parchment-lined baking sheet and bake at 325F for about 6 minutes, turning halfway, until goldenwatch closely to avoid burning. Frying the kachoris slowly helps produce an extra-crispy crust.