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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