Tuesday, December 4, 2007

Lilwa Kachori

Maida 1kg
Oil 150 gm
Salt to taste
For the stuffing
Tuwar dana (whole pigeon peas) 100 gm
Nibu ful (citric acid) 3 gm
Sugar 10 gm
Garam masala 3 gm
Coriander powder 5 gm
Cumin (jeera) 2 gm
Cashew 3 gm
Raisins 3 gm
Chopped green chillies 3 gm
White sesame (til) 10 gm
Asafoetida (hing) a pinch
Salt to taste
Oil to fry
Oil for cooking 10 gm
Crushed black pepper 3 gm
Crushed coriander seeds 3 gm

Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour. Make small roundels (half-circles) of uniform size and keep aside. For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well. Add the remaining ingredients and cook till the mixture becomes crisp. Remove the pan from the fire and allow it to cool. Stuff this mixture into the roundels and deep fry till golden-brown. Serve hot with sweet chutney.