Lilva Kachori

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the all-purpose flour, semolina, and salt. Add ghee or oil and mix well until it resembles breadcrumbs. Gradually add water and knead into a firm but pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
2. Prepare the filling
   Coarsely grind the fresh green pigeon peas in a food processor, keeping them slightly chunky. Heat 2 tablespoons of oil in a pan, add cumin seeds and let them splutter. Add asafoetida and ginger-green chili paste, sauté for 30 seconds.
3. Cook the filling mixture
   Add the ground pigeon peas to the pan and mix well. Add coriander powder, garam masala, salt, and sugar. Cook for 5-7 minutes until the mixture is dry but not completely dehydrated. Turn off the heat, add lemon juice and fresh coriander leaves. Let the mixture cool completely.
4. Shape the kachoris
   Divide the dough into 12-14 equal portions and roll them into balls. Take one ball, flatten it slightly with your fingers, and make a cup-like shape. Place a spoonful of the pigeon pea filling in the center. Bring the edges together and seal tightly. Flatten it gently between your palms to form a disc about 2.5 inches in diameter.
5. Deep fry the kachoris
   Heat oil in a deep pan or kadhai for deep frying. The oil should be medium-hot, not smoking. Slide the kachoris into the oil gently, frying 3-4 at a time. Fry on medium heat, turning occasionally, until they turn golden brown and crisp on all sides, about 5-7 minutes.
6. Drain and serve
   Remove the kachoris with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with green mint-coriander chutney and sweet tamarind chutney.