3 cups all-purpose flour or whole wheat flour(the latter is healthier but a little compromise on taste )
2 tbsp semolina (fine rava)
1 cup warm melted ghee (clarified butter)
salt - to taste
hot water - to knead the dough
oil for frying kachoris
For the filling
2 cups Lilva (Green Tuver) (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
For the kachori
mix the salt, semolina and flour together and add the warm ghee to it. Mix well so that the entire flour is oiled and forms crumbles.
Now knead the dough (not too thin or soft, just pliable enough) using warm water into a firm dough. The warm water and rava will help make the crust crispier. Cover with a wet cloth and leave aside for 10-15 mins.
For the Fillings
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.
How To Proceed
Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center,
fold the dough over the filling to form a ball and seal the edges with a peak at the top
You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind