Chef Vijesh Modi from The Deltin, Daman shares his special monsoon recipe.
Ingredients
For stuffing
- 1¾ cup fresh tuvar dana (green pigeon peas or lilva)
- 1 inch ginger, roughly chopped
- 3 to 4 green chillies, roughly chopped
- 3 tbsp peanuts
- 2 tbsp oil
- ¼ tsp mustard seeds
- 2 tsp sesame seeds
- Salt to taste
- 2 tsp sugar
- 1 tsp garam masala
- 1 tbsp cashew nuts, chopped
- ¼ cup cilantro or coriander leaves
- 1 tbsp lemon juice
For outer covering
- ½ cup all purpose flour (maida)
- ½ cup whole wheat flour
- ¼ tsp sugar
- Salt to taste
- 2 tbsp oil
- ¼ cup
- 2 tbsp water
Method
- Coarsely grind tuvar lilva, ginger, green chillies and peanuts using a food processor or grinder.
- Heat oil in a pan on medium flame and add mustard seeds. Once they pop, add sesame seeds and let them splutter.
- Immediately add the coarsely ground mixture along with salt.
- Cover and cook for 7 to 8 minutes or till the lilva gets cooked.
- Mix in garam masala, sugar, cashews, coriander leaves and lemon juice. Turn off the stove and let the stuffing cool down completely.
- Meantime knead the dough. Mix in the flours, salt, sugar and oil in a bowl.
- Start kneading the dough by adding little water to make smooth yet semi-soft dough.
- Divide into 12 equal portions, make smooth balls and flatten. Work with one portion at a time and roll into 3-4 inch circles.
- Put one portion of stuffing in the centre, make folds and gather them together.
- Pinch it and seal it tightly. Similarly shape the rest of the portions.
- Heat oil and fry on medium heat till the kachoris are crispy and golden brown from all sides.
- Serve hot with mint chutney.
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