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    Home » Appetizers

    Published: Apr 9, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 16 Comments

    Hariyali Kachori | Tuvar Lilva Kachori

    Blogging Marathon# 63 -Journey through the cuisines: Day 8


    State: Gujarat 

    Dish: Hariyali Kachori

    Today is the last day of the week for posting recipes from Gujarat. Can't believe week one has come to an end! Starting Monday, a new state continues with recipes from I to N. The remaining states have six recipes each, while the first had eight. For today the letter is H. From H, there are not many ingredients in Gujarati. Most of the words are either Marathi or Hindi like Hirvi, Hari, Harit or Hurda. So I came up with this recipe, Hariyali Kachori. 

    The term Hariyali in this recipe refers to green and Kachori is a stuffed flaky round of dough that is generally fried. Here, I have used tuvar lilva, a typical Gujarati bean, but as the name mentions, the same recipe can be made with anything green like peas or french beans. Thus, the common term Hariyali in the name. 

    Coming to the recipe, the kachori consists of two parts: the flaky covering made from all purpose flour or maida and the stuffing made from tuvar lilva and green garlic with Gujarati spices. Though the traditional recipe would be frying it, I baked the kachoris and got a slightly healthier version retaining the same taste 🙂 

    Here is how the recipe can be tweaked to suit everyone's palate. While I used tuvar lilva from the frozen section, fresh pods of lilva is equally great. If you do not like tuvar or can't find it, add shelled peas to the same recipe. If you do not like that either, add finely chopped french beans. I added green garlic stems as I found them easily. If you cannot lay your hands on those, just add minced garlic. And last, you can choose to fry the same kachoris. I avoided that in an attempt to make them a little healthy. Enjoy the kachoris and come back on Monday for a new state and lots of delicious recipes!

    Ingredients


    For the cover


    All purpose flour 1 cup

    Ghee/ Clarified butter 2 tbsp

    Baking Powder ½ tsp

    Baking Soda ¼ tsp

    Carom seeds 1 tsp

    Cumin seeds 1 tsp

    Salt a pinch

    Cold Water ⅓ cup


    For the Filling


    Tuvar Lilva 1 ½ cup

    Green Garlic stems a handful

    Green Chilli 2

    Ginger 1 inch piece

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Asafoetida a pinch

    Turmeric powder 1 tsp

    Red Chilli powder 1 tsp

    Garam Masala 1 tbsp

    Cilantro ½ cup

    Shredded coconut ½ cup

    Salt, Sugar and Lime Juice to taste

    Oil 1 tbsp 

    Oil to brush





    Method


    To make the cover


    Sift flour, salt, baking powder and baking soda in a mixing bowl. Add cumin and carom seeds, mix well. Then add molten ghee, and make a crumbly dough. Make a well in the middle of the dough, add cold water as required and make a soft, pliable dough. It may take a while to tame the mess, but it is worth the effort! Once done, wrap in cling wrap or put the dough in a ziplock and set aside.


    To make the filling



    Process tuvar lilva in a food processor to a coarse blend. Chop the green garlic stems and mince the whites. In a pan, heat oil and add mustard seeds. Once they pop, add asafoetida and cumin seeds. Once they splutter, add the garlic whites and grate the ginger. Add finely minced green chilli and let it lose the raw flavor. Then add the garlic greens and tuvar lilva. Mix well and add salt, sugar, lime juice, haldi powder, red chilli powder and garam masala. Mix well , add the coconut and cook till the filling becomes dry and cooks. Add minced cilantro and set aside. Let the mixture cool. 






    To make the kachori

    Take the dough, divide into four parts and roll each part to a 3 mm thin sheet. Using a round cookie cutter or steel glass, cut out even size circles from the dough. Mix the remaining dough with the second part, and repeat. Make sure to keep the dough that you are not working with, under a wet towel. 

    To make the kachori, take one round, brush water on the edges add a small ball of the stuffing on it. Cover with another round and seal the edges. Press the edges with a fork. Keep the made kachoris under a wet towel to ensure they do not dry. The proportion makes about 12-13 medium sized kachoris.

    Preheat the oven to 350 F/ 180 C. Line a baking tray with oil, butter or nonstick spray. Place the kachoris on the tray and brush the tops with oil. Bake for 10-12 minutes till the tops are light brown in color. Remove, cool and serve with green cilantro chutney, tomato ketchup and sweet tamarind chutney. These kachoris can be refrigerated for upto a week. 


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    An InLinkz Link-up

    « Gudpapdi | Sukhdi
    Ivy Gourd Rice | Masale Bhaat »

    Reader Interactions

    Comments

    1. vaishali sabnani says

      March 10, 2022 at 8:10 pm

      The original lilva kachoris are small round balls, these decorated flat kachoris are a nice variation..they look pretty and perfect to make it into a gourmet snack.

      Reply
    2. The Pumpkin Farm says

      March 10, 2022 at 8:10 pm

      pass me some Smruti...these look awesome, just what we need to munch at 5 PM

      Reply
    3. Srivalli says

      March 10, 2022 at 8:10 pm

      Such a inviting kachori and on top you baked it..awesome..we also use tuvar lilva a lot during the season...tastes best in the pulusus we make..

      Reply
    4. MySpicyKitchen says

      March 10, 2022 at 8:10 pm

      Baked version over deep fried is always welcome. Kachori has turned out good and an inviting platter.

      Reply
    5. Rajani S says

      March 10, 2022 at 8:10 pm

      With age comes wisdom and more importantly, fat that doesnt budge. Thats when we start acknowledgung the brillance of baking over frying. Thats my life story and not everyone else's, but i do love these beauties out of the oven.

      Reply
    6. Pavani says

      March 10, 2022 at 8:10 pm

      Wow, your baked kachoris with that yummy green filling look sooo good. I

      Reply
    7. Amara’s cooking says

      March 10, 2022 at 8:10 pm

      Love the baked Katchori's, they are perfectly done and the platter is just inviting:)

      Reply
    8. Suma Gandlur says

      March 10, 2022 at 8:10 pm

      The platter of kachoris is tempting in that lovely setup.

      Reply
    9. Gayathri Kumar says

      March 10, 2022 at 8:10 pm

      These are more like the pies with that absolutely flaky pastry. The filling sounds so yum..

      Reply
    10. Srividhya says

      March 10, 2022 at 8:10 pm

      Baked flat kachoris are super awesome. Can keep munching them guilt free.

      Reply
    11. Priya Suresh says

      March 10, 2022 at 8:10 pm

      Very different and completely a guilt free kachori, your clicks are killing me.

      Reply
    12. Harini R says

      March 10, 2022 at 8:10 pm

      Beautiful clicks for a tempting platter of kachoris.

      Reply
    13. Kalyani says

      March 10, 2022 at 8:10 pm

      loved the peek-a-boo clicks of the peas popping out from the kachori .. totally guilt free 🙂 thanks for an awesome recipe , Smruti !

      Reply
    14. Chef Mireille says

      March 10, 2022 at 8:10 pm

      looks so good with that delicious filling

      Reply
    15. veena says

      March 10, 2022 at 8:10 pm

      Lovely kachoris. Now I have one more recipe to try with lilva. Great clicks

      Reply
    16. Unknown says

      March 10, 2022 at 8:10 pm

      That kachori is so inviting... Great clicks..

      Reply

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